For the sausage casserole, cut the cabbage into 1/2 cm wide strips, blanch in plenty of salted water with caraway seeds for 2 minutes, rinse in cold water, drain well.
Pre-cook the potatoes in salted water, peel and cut into 1/2 cm wide slices. Cut sausages into diagonal slices 1/2 cm wide.
Melt butter, sprinkle in flour, brown, add milk and cream and simmer for 5 minutes. Then season with salt, pepper, sugar and 2-3 tablespoons horseradish.
Grease an oval baking dish and spread half of the potato slices in it. Pour half of the sauce over it, sprinkle with parsley and spread the white cabbage on top.
Cover with remaining sauce and parsley, place remaining potatoes and sausage slices on top like roof tiles. Sprinkle with cheese. Bake at 175 °C for about 40-50 minutes.
Preparation Tip:
Either a crisp green salad or a coleslaw goes well with the bratwurst casserole.
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