Slow Roasted Cabbage and Sauerkraut (Print Version)
Tender slow-roasted cabbage and tangy sauerkraut baked with aromatic herbs and a crunchy breadcrumb topping.
# What You Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and cut into thick wedges
02 - 2 cups sauerkraut, drained and rinsed
03 - 1 large yellow 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
→ Breadcrumb Topping
12 - 1 cup breadcrumbs (use gluten-free if desired)
13 - 2 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat the oven to 325°F. Grease a large casserole dish with 1 tablespoon of olive oil and set aside.
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 continue cooking for 2 more minutes until fragrant.
03 - Arrange half of the sliced cabbage in 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.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, stirring 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.
08 - Remove the casserole from the oven and let it stand for 10 minutes to set before serving. Garnish with fresh parsley if desired.
# Expert Hints:
01 -
- The contrast between creamy sour cream filling and that crunchy buttered breadcrumb top will have you sneaking seconds straight from the dish.
- It reheats beautifully, making it just as good on Monday as it was on Sunday evening.
02 -
- Do not skip the resting time because the casserole will fall apart into a delicious but messy heap if you cut too soon.
- Drain the sauerkraut well and gently squeeze out excess liquid or the dish will be soggy instead of creamy.
03 -
- Press down gently on the cabbage layers as you build them so the casserole stacks evenly and cooks uniformly throughout.
- Toasting the breadcrumbs in a dry pan before mixing with butter adds an extra depth of flavor that most people will notice but not be able to pinpoint.