Slow Roasted Cabbage Sauerkraut Casserole (Printer-Friendly)
Hearty layers of tender cabbage and tangy sauerkraut slow-roasted with aromatic spices for a comforting German-inspired dish.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lb), cored and cut into thin strips
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 tablespoons olive oil
→ Seasonings
10 - 1 teaspoon caraway seeds
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt, adjusted to taste
14 - 2 tablespoons 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 the 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 the sliced onions until translucent, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the shredded cabbage to the skillet and cook, stirring occasionally, until slightly wilted, about 5 to 7 minutes. Mix in the grated carrots, salt, black pepper, caraway seeds, and smoked paprika. Stir to combine evenly.
04 - In a mixing bowl, combine the drained sauerkraut with the 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. Top with half of the sauerkraut mixture. Repeat with the remaining cabbage and sauerkraut to form a second layer.
06 - Pour the vegetable broth and white wine, if using, evenly over the assembled casserole.
07 - Cover the dish tightly with aluminum foil or a lid. Place in the oven and slow roast for 1 hour.
08 - Remove the foil and increase the oven temperature to 375°F. Continue baking uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
09 - If using, spread the sour cream evenly over the top and sprinkle with grated cheese during the last 10 minutes of baking, allowing the cheese to melt.
10 - Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with additional fresh dill.
# Expert Advice:
01 -
- The combination of slow roasted cabbage and tangy sauerkraut creates a depth of flavor that tastes like it took far more effort than it actually did.
- It is endlessly adaptable and works as a vegetarian main or a substantial side dish alongside almost anything.
- Leftovers reheat beautifully and somehow taste even better the next day when the flavors have fully melded together.
02 -
- Do not skip draining and lightly rinsing the sauerkraut or the casserole will be overpoweringly sour andwatery.
- The covered roasting time is nonnegotiable because that slow steam is what transforms tough cabbage into something silky and tender.
- Letting the casserole rest before slicing keeps it from falling apart into a messy heap on the serving plate.
03 -
- Slice the cabbage as evenly as possible because thin strips and thick chunks roast at completely different rates and you want uniform tenderness throughout.
- Toast the caraway seeds in a dry pan for one minute before adding them to release oils that dramatically boost their flavor.