Slow Roasted Cabbage Sauerkraut Casserole (Printable Version)

Hearty layers of roasted cabbage and sauerkraut with caraway and paprika

# What You’ll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lb), cored and thinly sliced
02 - 2 medium onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 2 large carrots, grated

→ Sauerkraut Layer

05 - 3 cups sauerkraut, drained and lightly rinsed
06 - 1 apple, peeled and grated

→ Liquids

07 - 1 cup vegetable broth
08 - 1/4 cup dry white wine (optional)
09 - 2 tablespoons olive oil

→ Seasonings

10 - 1 teaspoon caraway seeds
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt, or to taste
14 - 2 tablespoons fresh dill, chopped, plus extra for garnish

→ Optional Topping

15 - 1/2 cup sour cream or dairy-free alternative
16 - 1/4 cup grated cheese or vegan cheese (optional)

# Directions:

01 - Preheat the oven to 325°F. Lightly grease a 3-quart casserole dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the shredded cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 5 to 7 minutes. Mix in the grated carrots, salt, black pepper, caraway seeds, and smoked paprika. Stir to combine evenly.
04 - In a mixing bowl, combine the drained sauerkraut with the grated apple and chopped dill. Toss until evenly mixed.
05 - Spread half of the cabbage mixture in an even layer across the bottom of the prepared casserole dish. Top with half of the sauerkraut mixture. Repeat with the remaining cabbage and sauerkraut to form a second layer.
06 - Pour the vegetable broth and white wine, if using, evenly over the assembled casserole layers.
07 - Cover the dish tightly with aluminum foil or a fitted lid. Roast in the oven for 1 hour at 325°F.
08 - Remove the foil, increase the oven temperature to 375°F, and continue baking uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
09 - If using, spread the sour cream evenly over the top and sprinkle with grated cheese during the last 10 minutes of baking.
10 - Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with additional fresh dill.

# Top Tips:

01 -
  • The layers of tangy sauerkraut and sweet cabbage create a flavor balance that tastes like it took far more effort than it actually did.
  • It is the kind of dish that reheats beautifully the next day and somehow tastes even better.
  • Everything cooks in one casserole dish so cleanup is almost effortless.
02 -
  • Do not skip draining and rinsing the sauerkraut because straight from the jar it will make the entire casserole aggressively sour.
  • The covered roasting time is not optional because that slow steam is what transforms tough cabbage into something silky and tender.
  • Check that your sauerkraut and vegetable broth are certified gluten free if that matters to you since some brands sneak in gluten.
03 -
  • Use a box grater for the apple and carrots because a food processor shreds them too finely and they disappear into the dish rather than adding texture.
  • Letting the casserole rest for the full 10 minutes before serving makes it hold its shape when you scoop it onto plates.

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