Slow Roasted Cabbage and Sauerkraut (Print Version)
Hearty slow-roasted cabbage and sauerkraut baked with sour cream custard and buttery breadcrumbs.
# 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 tablespoons olive oil
09 - 1 cup vegetable broth
10 - 1 teaspoon caraway seeds (optional)
11 - Salt and freshly ground black pepper, to taste
→ Breadcrumb Topping
12 - 1 cup breadcrumbs (use gluten-free if desired)
13 - 2 tablespoons unsalted butter, melted
# How to Make It:
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 with salt, pepper, and a sprinkle of 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 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 cabbage to become tender and the flavors to meld.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the breadcrumbs are evenly coated.
07 - Remove the foil from the casserole. Sprinkle the buttered breadcrumb mixture 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 from the oven and let the casserole stand for 10 minutes before serving to allow it to set. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The contrast between the mellow roasted cabbage and the punchy sauerkraut is genuinely addictive once you try it.
- It reheats beautifully the next day, making it perfect for leftovers that taste even better.
02 -
- Do not skip the foil cover during the first bake or the cabbage will dry out before it becomes tender.
- Squeezing excess liquid from the sauerkraut after rinsing prevents the casserole from turning watery.
03 -
- Taste your sauerkraut before rinsing, some brands are much saltier than others and you may need to adjust seasoning accordingly.
- Press down gently on the cabbage layers before adding the liquid so everything cooks evenly and the sauce reaches every bite.