Slow Roasted Cabbage and Sauerkraut (Printable)
Tender slow-roasted cabbage layered with sauerkraut, sour cream and a crisp breadcrumb topping.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 pounds), 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
→ Topping
12 - 1 cup breadcrumbs (use gluten-free if desired)
13 - 2 tablespoons unsalted butter, melted
# How to Cook:
01 - Preheat oven to 325°F. Grease a large casserole dish with 1 tablespoon of the olive oil, ensuring even coverage across the bottom and sides.
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, then cook for an additional 2 minutes until fragrant.
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 vegetable mixture. Season with salt, pepper, and 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 deeply tender.
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 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 at the edges.
08 - Remove from the oven and let the casserole stand for 10 minutes before serving to allow the layers to set. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The contrast between the tender sweet roasted cabbage and the sharp bite of sauerkraut is genuinely addictive and nothing like plain boiled cabbage.
- It costs almost nothing to make yet feels like something you would order at a cozy European bistro on a rainy Tuesday.
- The golden breadcrumb crust on top crackles when you scoop it out and that first bite of crunchy buttery topping over creamy vegetables is pure comfort.
02 -
- Do not skip the resting time because cutting into the casserole too early causes the creamy filling to run and the layers to collapse into a messy pile.
- Squeeze the sauerkraut gently after draining and rinsing it because excess liquid will water down the custard and prevent it from setting properly during the roast.
03 -
- Slice the cabbage no thinner than one inch thick because thin slices disintegrate during the long roast and turn the casserole into a dense mush instead of distinct layered pieces.
- Let the sour cream and eggs come to room temperature before whisking them together because cold dairy into warm broth can cause clumping that creates uneven pockets in the finished dish.