Cabbage & Sausagge Bake With Gouda Fondue ~. Post 5,000

Cabbage & Sausage Bake with Gouda Fondue

Today Marks  BLOG POST 5,000!

This rustic casserole features seared cabbage, juicy bratwurst and wine-soaked bread baked under a roof of robust cheese. You could use Gruyere as a substitute.

This is a two part recipe.  Check November 17, 2026 for the French Onion Meatball recipe

Ingredients:

1/2 cup (125 mL) vegetable stock

2 large bratwurst

4 cups (1 L) 1-inch (2.5-cm) cubes stale crusty bread

1/4 cup (60 mL) dry white wine

Salt and freshly ground pepper to taste

2 egg yolks

1 cup (250 mL) whole milk

2 cloves garlic, grated on rasp

4 cups (1 L) blend of Gouda and Swiss, grated, divided

1 small green cabbage, about 3 lbs (1.36 kg)

2 tbsp (30 mL) unsalted butter

1 tbsp (15 mL) finely sliced chives

Sour gherkins or cornichons to serve

Directions: 

Heat vegetable stock in a medium-size frying pan over medium heat. When simmering, add sausages, cover and reduce heat to maintain a gentle simmer. Cook, turning once, for 10 minutes. Remove the lid and raise heat to medium-high. Cook until browned and internal temperature reaches 160°F (71°C), 3 to 4 minutes per side.

Transfer sausages to a plate. Cool 15 minutes then refrigerate until fully cooled, about 1 hour.

Preheat oven to 400˚F (204˚C).

In a large bowl, toss bread and wine to combine. Season with salt and pepper and set aside.

In another large bowl, whisk eggs, milk and garlic until combined. Stir in 2 cups (500 mL) cheese and all of soaked bread. Set aside.

Cut cabbage in half through core. Cut one half into four equal wedges through core. Set aside, saving other half for another use. Cut each cooled sausage on a bias into four equal lengths. Set aside.

Heat butter in a very large frying pan over medium-high heat. When hot, add cabbage. Cook until deeply browned, about 5 minutes per side. (Work in batches if your pan isn’t big enough.)

In a 12-inch (30-cm) cast-iron skillet or other large, shallow baking dish, add cabbage and nestle sausage into gaps. Pour bread mixture overtop and sprinkle with remaining cheese. Bake until bubbling and cheese is golden brown, about 40 minutes.

Sprinkle with chives and serve with gherkins or cornichons.   

Serves 4