Slow Roasted Cabbage Sauerkraut Casserole (Print Version)
Hearty layers of tender roasted cabbage and tangy sauerkraut with caraway, smoked paprika, and fresh dill. A comforting German-inspired vegetarian main.
# What You 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 tbsp olive oil
→ Seasonings
10 - 1 tsp caraway seeds
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt, adjusted to taste
14 - 2 tbsp 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)
# How to Make It:
01 - Preheat oven to 325°F. Lightly grease a 3-quart casserole dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add sliced cabbage to the skillet and cook, stirring occasionally, until slightly wilted, about 5 to 7 minutes. Stir in grated carrots, salt, pepper, caraway seeds, and smoked paprika until evenly combined.
04 - In a mixing bowl, combine drained sauerkraut with grated apple and chopped dill. Toss until well blended.
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 remaining cabbage and sauerkraut to form a second layer.
06 - Pour vegetable broth and white wine evenly over the assembled casserole. Cover tightly with aluminum foil or a lid and slow roast in the oven for 1 hour.
07 - Remove the foil, increase oven temperature to 375°F, and bake uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
08 - If using, spread sour cream evenly over the top and sprinkle with grated cheese during the final 10 minutes of baking, allowing the cheese to melt and bubble.
09 - Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped dill.
# Expert Hints:
01 -
- The layers of cabbage and sauerkraut create a tangy, melt in your mouth texture that tastes like it took far more effort than it actually does.
- It is one of the most budget friendly meals you can make, and somehow still feels like proper comfort food.
- You can dress it up with sour cream and cheese or keep it completely plant based without losing any of its soul.
02 -
- Do not skip draining and lightly rinsing the sauerkraut, because straight from the jar it will make the entire casserole aggressively sour and throw off the balance completely.
- The covered roasting time is not optional. That slow hour at low temperature is what transforms tough cabbage into something silky and tender.
03 -
- Use the largest skillet you own for wilting the cabbage, because raw cabbage takes up surprising amounts of space before it cooks down.
- Caraway seeds are small but mighty here. Toast them in the dry skillet for 30 seconds before adding the oil and they will release an even warmer, more fragrant flavor.