Slow Roasted Cabbage And Sauerkraut (Printable)
Hearty layers of tender cabbage and tangy sauerkraut, slow-roasted with caraway seeds and smoked paprika for a comforting German-inspired main dish.
# Ingredient List:
→ 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)
# Steps:
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 sliced 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. Stir in the grated carrots, salt, black pepper, caraway seeds, and smoked paprika. Mix thoroughly and remove from heat.
04 - In a mixing bowl, combine the drained sauerkraut with the grated apple and chopped dill. Toss until evenly distributed.
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 mixture and top with the remaining sauerkraut mixture.
06 - Pour the vegetable broth and white wine, if using, evenly over the assembled casserole.
07 - Cover the dish tightly with aluminum foil or a lid. Place in the oven and roast for 1 hour.
08 - Remove the foil and increase the 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 sour cream and cheese, 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 rest for 10 minutes before serving. Garnish with additional fresh dill.
# Expert Tips:
01 -
- This dish costs almost nothing to make yet tastes like something from a beloved neighborhood bistro.
- The layered cabbage and sauerkraut combo creates a flavor that is simultaneously tangy, smoky, and warming on a cold evening.
02 -
- Do not skip draining and lightly rinsing the sauerkraut or the entire casserole will taste overwhelmingly salty and sour.
- The resting time matters more than you think, because cutting into it too early means the layers slide apart into a messy puddle.
03 -
- Slice the cabbage as thin as you possibly can because thicker strips never quite soften enough during the roast and leave you with chewy pockets.
- Taste your sauerkraut before rinsing it because brands vary wildly in saltiness and you need to adjust accordingly.