• 4 Tbsp butter
• ⅓ cup green onion, chopped
• 1 (8-ounce) package fresh cabbage, shredded for coleslaw
• ¼ cup all-purpose flour
• 2 (10¼ ounce) cans chicken stock
• ½ cup beer
• 1 Tbsp Dijon mustard
• 2 cups half-and-half, heated
• 2 cups (8 ounces) sharp cheddar cheese, shredded
• 1 pound fully-cooked smoked sausage, cut into bite-sized chunks

Melt butter in large heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent.

Stir in flour; cook 1 minute. Add broth, beer and mustard. Cover and simmer 30 minutes.

Add hot half-and-half, cheese and sausage. Warm gently until heated through and cheese melts.

Makes 8 servings.