Natural Grocers Layered Potato, Cabbage, & Sausage Gratin Served with a Side Salad

Tender potatoes, cabbage, and onions baked to perfection, with savory bites of sausage in a homemade sauce topped with creamy cheesy goodness makes for a delicious Sunday night dinner. This gratin also warms up well for cooking once and eating twice, or consider assembling it ahead of time and popping it in the oven for a Weeknight Gem!

For the gratin
4 sausage links of your choice, (bratwurst, kielbasa, andouille, or vegetarian)
1 small organic white onion
1 small head of organic green cabbage , ~4 cups shredded
5 medium organic potatoes of your choice , ~2 ½ pounds
2 tablespoons organic butter or ghee
2 1⁄2 tablespoons tapioca flour
2 1⁄2 cups organic broth, vegetable, chicken, or beef, divided
1 cup sauerkraut, strained (use a mesh strainer to drain off all liquid)
  1 to 1 ½ cups Natural Grocers Brand Organic Mozzarella Shreds
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
For the salad
1 small organic garlic clove, minced
  ¼ cup plus 1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 teaspoon organic dijon mustard
1⁄2 teaspoon Natural Grocers Raw Unfiltered Honey
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
1 organic avocado
1 large head organic romaine lettuce or 3 romaine hearts, washed and ends trimmed
1 small organic cucumber, peeled and thinly sliced
  1. Preheat the oven to 350 F°.
  2. Cook the sausage links in a skillet on the stovetop over medium heat until browned on all sides and cooked through, 10-12 minutes total. Transfer to a cutting board and slice into ½-inch thick rounds. If using a vegetarian sausage, follow the cooking instructions on the label.   
  3. Prepare the onion, cabbage, and potatoes: Slice the onion in half from root to tip, peel off the outer skin, and set aside. Cut the cabbage in half, cut out the hard core, discard the outer leaves, and set aside. Wash the potatoes and peel if you’d like (red-skinned potatoes and Yukon Golds are nice with the skin left on), set aside.
  4. Use a mandoline on the first or second setting to get a very thin slice. If you do not have a mandoline, use a chef’s knife to slice as thinly as possible (slicing the vegetables by hand will take significantly longer than slicing with a mandolin), or use the potato slice on a cheese grater. Slice the onion as thinly as possible from the outer edge toward the root to get moon-shaped shavings, transfer to a small bowl and set aside. Slice the cabbage as thinly as possible, transfer to a container and set aside. Slice the potatoes as thinly as possible and set aside.  
  5. Make the sauce: Place the butter or ghee in a saucepan over medium heat to melt. In a small dish make a slurry with the tapioca flour and 2 ½ tablespoons broth. Once mixed add the slurry to the remaining broth, increase the heat under the saucepan, and whisk into the melted butter. Whisk until the sauce thickens. Once thick, remove from the heat, add ½ teaspoon salt and ½ teaspoon pepper, stir to combine and set aside.
  6. Lightly grease a 13x9x2-inch Pyrex casserole dish with butter, olive oil, or coconut oil.
  7. Assemble the gratin: Set up an assembly station with the sauce, potatoes, cabbage, onion, sauerkraut, sausage, salt, and pepper.
  8. Add about ½ cup of the sauce to the bottom of the casserole dish and use a spatula to spread it to cover the bottom. Add a single layer of potatoes, season with salt and pepper; add half of the cabbage, onion, sauerkraut, and sausage, making sure to spread everything out evenly. Drizzle half the sauce over the top. Repeat the steps, adding a layer of potatoes, season with salt and pepper, and add the rest of the cabbage, onion, sauerkraut, and sausage; drizzle the remaining sauce over the top. Finish with a layer of potatoes, season with salt and pepper, and top with the mozzarella cheese shreds, covering the entire casserole.
  9. Place in the oven and bake for approximately 45-50 minutes, or until the potatoes are fork tender.
  10. For the salad: In a large salad bowl, whisk together the minced garlic, olive oil, apple cider vinegar, mustard, and honey. Season with salt and pepper to taste.
  11. Cut the avocado in half, remove the pit, and use a spoon to scoop out one half of the avocado into the salad bowl. Mash with a fork to incorporate into the dressing. Cut the remaining avocado half into small cubes.
  12. Just before the gratin is done, tear the lettuce into bite-size pieces into the salad bowl and toss with the dressing until the salad is well coated. Divide among six salad bowls and top each with the cucumber and avocado.
  13. Serve the hot gratin along with the salads.
  14. Note: This recipe is grill friendly. Instead of assembling the recipe in a Pyrex baking dish use a cast-iron skillet or Dutch oven. Preheat the grill (just as you would preheat the oven), place the gratin over indirect heat, cover and let cook. Watch the grill temps (avoid temps over 350 F.) and check for doneness more frequently. Check after 20-30 minutes and every 5-10 minutes thereafter.  


Beer and Wine Pairings

Recommended Beer Style: Munster Alt

  • Pinkus Munster Alt

Recommended Grape Variety: Syrah or Gamay

  • Paxton Shiraz or Beaujolais


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