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 cut into thick wedges
02 - 2 cups sauerkraut, drained and rinsed
03 - 1 large yellow onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 2 medium carrots, grated
→ Dairy & Eggs
06 - 1 cup sour cream
07 - 2 large eggs
→ Pantry Staples
08 - 3 tablespoons olive oil
09 - 1 cup vegetable broth
10 - 1 teaspoon caraway seeds (optional)
11 - Kosher salt and freshly ground black pepper, to taste
→ Breadcrumb Topping
12 - 1 cup breadcrumbs (use gluten-free if needed)
13 - 2 tablespoons unsalted butter, melted
# How To Make:
01 - Preheat the oven to 325°F. Grease a large casserole dish with 1 tablespoon of the olive oil, coating the bottom and sides evenly.
02 - Heat the remaining olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic and grated carrots, and continue cooking for 2 more minutes until fragrant.
03 - Arrange half of the sliced cabbage in an even layer across the bottom of the prepared casserole dish. Spread half of the drained sauerkraut over the cabbage, followed by half of the sautéed vegetable mixture. Season with salt, pepper, and caraway seeds if using. Repeat the layering process with the remaining cabbage, sauerkraut, and sautéed vegetables.
04 - In a mixing bowl, whisk together the sour cream, eggs, and vegetable broth until completely smooth and well combined. Pour the mixture evenly over the assembled casserole layers.
05 - Cover the casserole dish tightly with aluminum foil and place in the preheated oven. Roast for 1 hour and 30 minutes until the cabbage is fork-tender.
06 - While the casserole roasts, combine the breadcrumbs and melted butter in a small bowl, tossing until the crumbs are evenly coated and resemble wet sand.
07 - Remove the foil from the casserole and sprinkle the buttered breadcrumbs in an even layer over the top. Return to the oven uncovered and bake for an additional 30 minutes, or until the topping is deep golden brown and the casserole is bubbling at the edges.
08 - Remove the casserole from the oven and let it rest for 10 minutes to allow the layers to set before serving. Garnish with freshly chopped parsley if desired.
# Expert Tips:
01 -
- The tang of sauerkraut paired with mellow roasted cabbage creates a flavor that is deeply comforting without being heavy.
- It turns humble, inexpensive ingredients into something that feels like a celebration with almost no effort.
02 -
- Do not skip the foil cover during the first roast or the cabbage will dry out before it becomes tender.
- Drain and rinse the sauerkraut well because too much brine will make the casserole watery and overpowering.
03 -
- Slice the cabbage into thick wedges rather than shredding it because larger pieces hold their texture during the long roast and give the dish real substance.
- Let the casserole rest the full ten minutes before serving because the custard needs that time to finish setting and the flavors settle beautifully.