Ingredients:
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700 g medium potatoes
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4 teaspoons anise seeds
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1 1/2 teaspoons coriander seed
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1 teaspoon caraway seeds
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1 teaspoon mustard seeds
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1/3 cup beer
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1/4 cup vinegar
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3 tablespoons spicy brown mustard
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1 tablespoon cornstarch
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1 tablespoon sugar
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1/4 teaspoon pepper
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few dashes Worcestershire sauce
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few dashes bottled hot pepper sauce
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2 medium onions, chopped (1 cup)
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2 stalks celery, sliced (about 1 cup)
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1 cup shredded cabbage
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1 tablespoon olive oil
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350 g fully cooked Wiener sausage, or Bratwurst, cut into 1/2-inch-thick slices
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1 cup shredded Swiss cheese (4 ounces)
Preparation:
1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, peel, and thinly slice.
2. Using a mortar and pestle, coarsely crush the spice seeds. Combine seeds, beer, vinegar, mustard, cornstarch, sugar, pepper, Worcestershire sauce, and hot pepper sauce; set aside.
3. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender.
4. In an ungreased 2-liter rectangular baking dish, layer half of the cabbage mixture, half of the sausage, half of the potatoes, and half of the cheese.
5. Stir seed mixture; spoon half of the mixture atop cheese. Repeat layers, reserving remaining cheese for later.
6. Bake, uncovered, in a 190°C oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.
