Slow Roasted Cabbage and Sauerkraut (Printable)
Slow-roasted cabbage and tangy sauerkraut baked with sour cream, eggs and a crisp breadcrumb topping for cozy meals.
# Ingredient List:
→ 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 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 - Kosher salt and freshly ground black pepper, to taste
→ Topping
12 - 1 cup breadcrumbs (use gluten-free if needed)
13 - 2 tablespoons unsalted butter, melted
# Steps:
01 - Preheat the oven to 325°F. Grease a large casserole dish with 1 tablespoon of the olive oil and set aside.
02 - In a large skillet, heat the remaining olive oil 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. Remove from heat.
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 onion, garlic, and carrot mixture. Season generously with salt, pepper, and half of the caraway seeds if using.
04 - Repeat the layering process with the remaining cabbage, sauerkraut, and sautéed vegetables. Season the top layer with additional salt, pepper, and the remaining caraway seeds.
05 - 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, allowing it to seep down into the vegetables.
06 - Cover the casserole dish tightly with aluminum foil. Place in the preheated oven and roast for 1 hour and 30 minutes, allowing the cabbage to become tender and the flavors to meld together.
07 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the breadcrumbs are evenly coated and resemble a coarse, sandy texture.
08 - Remove the casserole from the oven and carefully take off the foil. Sprinkle the buttered breadcrumbs in an even layer across the top. Return the uncovered dish to the oven and bake for an additional 30 minutes, or until the topping is deeply golden and the casserole is bubbling at the edges.
09 - Remove the casserole from the oven and let it rest for 10 minutes to allow the layers to set. Garnish with fresh chopped parsley if desired, then serve warm.
# Expert Tips:
01 -
- The layered textures of meltingly soft cabbage against the bright tang of sauerkraut create something far greater than the sum of its humble parts.
- It reheats beautifully the next day, making it ideal for intentional leftovers that taste even better than the first serving.
02 -
- Do not skip draining and gently squeezing the sauerkraut because excess liquid will make the casserole watery and prevent the layers from setting properly.
- The low oven temperature is not a suggestion, it is the entire secret to cabbage that melts rather than merely softens.
03 -
- Slice the cabbage through the core so the wedges hold their shape during layering rather than falling apart into a tangled mess.
- Taste your sauerkraut before rinsing because some artisan brands are mild enough to use as is and rinsing would wash away complexity you actually want.