Slow Roasted Cabbage and Sauerkraut (Printable Version)
Tender roasted cabbage and tangy sauerkraut baked with sour cream, herbs and a golden breadcrumb crust.
# 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 tbsp olive oil
09 - 1 cup vegetable broth
10 - 1 tsp caraway seeds (optional)
11 - Salt and freshly ground black pepper, to taste
→ Topping
12 - 1 cup breadcrumbs (use gluten-free if desired)
13 - 2 tbsp unsalted butter, melted
# Directions:
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 caraway seeds if using. Repeat the layers 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 layered casserole.
05 - Cover the casserole dish tightly with aluminum foil. Place in the oven and roast for 1 hour and 30 minutes, allowing the flavors to meld and the cabbage to become tender.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the crumbs are evenly coated.
07 - Remove the foil from the casserole and sprinkle the buttered breadcrumbs 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 the casserole from the oven and let it stand for 10 minutes before serving to allow the layers to set. Garnish with fresh parsley if desired.
# Expert Hints:
01 -
- The tangy marriage of sauerkraut and slow roasted cabbage creates a flavor depth that surprises anyone who thinks they do not like cabbage.
- It reheats beautifully the next day making it perfect for meal prep or leftover lunches that taste even better.
02 -
- Do not skip the resting time or the casserole will fall apart when you try to serve it, patience pays off here.
- Squeezing excess moisture from the sauerkraut before layering prevents a watery bottom layer that dilutes all your careful seasoning.
03 -
- Press down firmly on the cabbage layers as you build them, compact layers mean a casserole that slices neatly instead of sliding apart on the plate.
- Toasting the breadcrumbs briefly in a dry pan before mixing with butter gives an extra depth of nutty flavor that most people will notice but not be able to identify.