Slow Roasted Cabbage and Sauerkraut (Printable Version)
Tender slow-roasted cabbage and tangy sauerkraut baked with herbs and a golden breadcrumb topping for cozy family meals.
# What You Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lb), 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
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. 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 - Layer 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 a sprinkle of 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 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 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. Sprinkle the buttered breadcrumbs evenly over the top. Return to the oven and bake uncovered for an additional 30 minutes, or until the topping is golden brown and the casserole is bubbling.
08 - Remove from the oven and let the casserole stand for 10 minutes before serving to allow it to set. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The slow roasting transforms ordinary cabbage into something sweet and silky that melts in your mouth.
- It costs almost nothing to make but tastes like you spent all day perfecting it.
02 -
- Do not skip draining and rinsing the sauerkraut or the casserole will be too sour and watery.
- The casserole will look alarmingly full before baking but everything shrinks down dramatically during roasting.
03 -
- Slice the cabbage no thinner than one inch or it will dissolve into mush during the long roast.
- Letting the casserole rest the full ten minutes before cutting is the difference between a beautiful slice and a collapsed mess.