Slow Roasted Cabbage Sauerkraut Casserole (Printable Version)

Hearty layers of tender cabbage and tangy sauerkraut baked with caraway seeds and smoked paprika for a comforting German-inspired meal.

# 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, adjusted 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)

# Directions:

01 - Preheat the oven to 325°F (160°C). 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, about 5 to 7 minutes. Stir in the grated carrots, salt, black pepper, caraway seeds, and smoked paprika until evenly combined.
04 - In a mixing bowl, combine the drained sauerkraut with the grated apple and chopped dill. Toss until evenly 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 mixture and top with the remaining sauerkraut mixture.
06 - Pour the vegetable broth and white wine, if using, evenly over the assembled casserole layers.
07 - Cover the casserole dish tightly with aluminum foil or a lid. Place in the oven and slow roast for 1 hour.
08 - Remove the foil and increase the oven temperature to 375°F (190°C). Continue baking uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
09 - If using, spread the sour cream evenly over the top and sprinkle with grated cheese during the final 10 minutes of baking.
10 - Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with fresh chopped dill.

# Expert Hints:

01 -
  • The layered texture of silky cabbage against the bright tang of sauerkraut creates something far more interesting than either ingredient alone.
  • It costs almost nothing to make yet tastes rich enough to serve at a dinner party without apology.
  • The slow roasting transforms humble vegetables into something deeply savory and complex.
02 -
  • Do not skip draining and lightly rinsing the sauerkraut or the entire casserole will be overwhelmingly salty and sour.
  • The covered roasting time is essential because rushing it leaves the cabbage chewy instead of meltingly tender.
03 -
  • Slice the cabbage as thin as you possibly can because thinner shreds create more surface area for caramelization and a silkier finished texture.
  • Let the casserole rest the full 10 minutes before serving or the layers will slide apart into a messy but still delicious pile.

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