Slow Roasted Cabbage and Sauerkraut (Printable Version)

Slow-roasted cabbage and sauerkraut baked with herbs and a crisp breadcrumb topping for a warm, tangy side or main.

# 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 Staples

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 unsalted butter, melted

# 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 until fragrant.
03 - Arrange half of the sliced cabbage in the prepared casserole dish. Top with half of the sauerkraut, followed by half of the sautéed vegetable mixture. Season generously 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 assembled casserole layers.
05 - Cover the casserole dish tightly with aluminum foil. Place in the oven and roast for 1 hour and 30 minutes, allowing the flavors to meld and the cabbage to become tender.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the crumbs are evenly coated.
07 - Remove the foil from the casserole and sprinkle the buttered breadcrumbs evenly over the top. Return to the oven, uncovered, and bake for an additional 30 minutes, or until the topping is golden brown and the casserole is bubbling.
08 - Remove the casserole from the oven and let it stand for 10 minutes before serving to allow the layers to set. Garnish with fresh parsley if desired.

# Top Tips:

01 -
  • The contrast between the sweet, buttery roasted cabbage and the sharp tang of sauerkraut is the kind of flavor pairing that makes people close their eyes after the first bite.
  • Everything goes into one dish and the oven does almost all the work, leaving you free to set the table or pour a glass of something cold while it bakes.
02 -
  • Do not skip the resting time because cutting into the casserole too early means the creamy filling runs everywhere and the layers you worked so carefully to build end up as a soupy mess on the plate.
  • Squeezing the sauerkraut gently after rinsing prevents excess liquid from watering down the custard like sauce that holds everything together.
03 -
  • Slice the cabbage no thinner than half an inch so it retains some bite and texture even after two hours in the oven rather than dissolving into mush.
  • Toasting the breadcrumbs briefly in a dry pan before mixing them with butter creates a double layer of crunch that holds up beautifully against the creamy layers beneath.

Return