Slow Roasted Cabbage and Sauerkraut (Printable)
Tender slow-roasted cabbage mingles with tangy sauerkraut, herbs, and a golden breadcrumb topping for cozy meals.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and thickly sliced
02 - 2 cups sauerkraut, drained and rinsed
03 - 1 large onion, thinly sliced
04 - 3 garlic cloves, minced
05 - 2 medium carrots, grated
→ Dairy & Eggs
06 - 1 cup sour cream
07 - 2 large eggs
→ Pantry
08 - 3 tbsp olive oil
09 - 1 cup vegetable broth
10 - 1 tsp caraway seeds (optional)
11 - Salt and freshly ground black pepper, to taste
→ Topping
12 - 1 cup breadcrumbs (use gluten-free if desired)
13 - 2 tbsp melted butter
# Directions:
01 - Preheat the oven to 325°F (165°C). Grease a large casserole dish with 1 tablespoon of olive oil.
02 - In a large skillet, heat the remaining olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and grated carrots; continue cooking for 2 more minutes.
03 - Arrange half of the sliced cabbage in the prepared casserole dish. Top with half of the drained sauerkraut, then half of the sautéed vegetable mixture. Season with salt, pepper, and caraway seeds if using. Repeat the layers with the remaining cabbage, sauerkraut, and sautéed vegetables.
04 - In a mixing bowl, whisk together the sour cream, eggs, and vegetable broth until smooth and well combined. Pour the mixture evenly over the layered casserole.
05 - Cover the casserole dish tightly with aluminum foil. Place in the oven and roast for 1 hour and 30 minutes.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, stirring until the crumbs are evenly coated.
07 - Remove the foil from the casserole. Sprinkle the buttered breadcrumb mixture evenly over the top. Return to the oven and bake, uncovered, for an additional 30 minutes, or until the topping is golden brown and the casserole is bubbling.
08 - Remove from the oven and let the casserole stand for 10 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The combination of roasted cabbage and sauerkraut creates a depth of flavor that tastes like it took all day, even though the oven does most of the work.
- That golden breadcrumb crust on top is impossible to resist, and it makes the whole dish feel like something you would order at a cozy European tavern.
02 -
- Do not skip the resting step, because scooping too early means the creamy filling runs everywhere and your beautiful layers turn into a soupy mess on the plate.
- Press down gently on the cabbage layers as you build them to eliminate air pockets, which ensures even cooking and a casserole that slices cleanly.
03 -
- Squeeze the sauerkraut gently with your hands after draining to remove excess liquid, because too much moisture makes the casserole watery no matter how long you bake it.
- Toast the caraway seeds in a dry pan for one minute before using, which wakes up their oils and turns a background note into something people will notice and ask about.