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In a large covered saucepan, cook potatoes in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, peel and thinly slice. Using a mortar and pestle, coarsely crush the aniseed, coriander seeds, caraway seeds and mustard seeds. Combine crushed seeds, beer, vinegar, mustard, cornstarch and sugar; set aside.
Preheat oven to 375°F. Heat oil in a large skillet; sauté onion, celery and cabbage for 5 to 8 minutes or just until crisp-tender. In an ungreased 2-quart rectangular or square baking dish, layer half of the cabbage mixture, half the sausage, half the potatoes and half the cheese. Stir the seed mixture; spoon half on top of the cheese. Repeat layers, but reserve the remaining cheese. Bake, uncovered, for 30 to 35 minutes or until heated through. Top with the remaining cheese.