Slow Roasted Cabbage Sauerkraut Casserole (Print Version)
Hearty layers of tender roasted cabbage and tangy sauerkraut, spiced with caraway and smoked paprika. A comforting German-inspired vegetarian bake.
# 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
→ Topping (Optional)
15 - 1/2 cup sour cream or dairy-free alternative
16 - 1/4 cup grated cheese or vegan cheese (optional)
# How to Make It:
01 - Preheat oven to 325°F. Lightly grease a large casserole dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 additional minute until fragrant.
03 - Add shredded cabbage to the skillet and cook, stirring occasionally, until slightly wilted, about 5 to 7 minutes. Stir in grated carrots, salt, pepper, caraway seeds, and smoked paprika until evenly combined.
04 - In a mixing bowl, combine drained sauerkraut with grated apple and chopped dill. Toss until well mixed.
05 - Spread half of the cabbage mixture evenly across the bottom of the prepared casserole dish. Layer half of the sauerkraut mixture over the cabbage. Repeat with the remaining cabbage and sauerkraut to form a second layer.
06 - Pour vegetable broth and white wine, if using, evenly over the assembled casserole layers.
07 - Cover the dish tightly with aluminum foil or a lid. Place in the oven and slow roast for 1 hour.
08 - Remove the foil and increase oven temperature to 375°F. Bake uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
09 - If using, spread sour cream evenly over the top and sprinkle with grated cheese during the last 10 minutes of baking.
10 - Remove from oven and let rest for 10 minutes before serving. Garnish with fresh dill.
# Expert Advice:
01 -
- The layered technique transforms humble cabbage into something guests will actually ask about.
- It costs almost nothing to make yet tastes like you spent all day fussing over it.
- The tang from sauerkraut cuts through the richness in a way that keeps you going back for another forkful.
02 -
- Do not rush the covered roasting step, because that low slow hour is what transforms tough cabbage into something silky and deeply flavored.
- Rinsing the sauerkraut makes a huge difference, as leaving it unrinsed can make the entire casserole aggressively sour.
03 -
- Slice the cabbage as thin as you possibly can, because uneven thick pieces will remain crunchy even after two hours in the oven.
- Letting the casserole rest those ten minutes before serving is not optional, as the layers need time to bind together or it will fall apart into a messy pile on the plate.