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4 tablespoons butter1/3 cup green onion, chopped1 package (8 ounces) fresh cabbage, shredded for coleslaw1/4 cup flour2 cans (10 1/4 ounces each) chicken stock1/2 cup beer1 tablespoon Dijon mustard2 cups half-and-half, heated2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded1 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, sharp cheddar and sausage. Warm gently until heated through and cheese melts.
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