Slow Roasted Cabbage & Sauerkraut (Printer-Friendly)
Tender slow-roasted cabbage layered with sauerkraut, sautéed vegetables, sour cream custard and golden breadcrumb topping.
# What You'll 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 and 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 the 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, and continue cooking for 2 more minutes until fragrant.
03 - Arrange half of the cabbage slices in the prepared casserole dish. Spread half of the sauerkraut evenly over the cabbage, then distribute half of the sautéed vegetable mixture on top. 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 preheated oven and roast for 1 hour and 30 minutes, allowing the cabbage to become tender and the flavors to meld.
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 around the edges.
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 Advice:
01 -
- The tang of sauerkraut paired with the mellow sweetness of slow roasted cabbage creates a flavor balance that surprises even the most skeptical eaters at your table.
- It reheats beautifully the next day, making it one of those rare casseroles that might actually taste better as leftovers.
02 -
- Do not skip the resting time or the casserole will fall apart into a soupy mess when you try to serve it.
- Drain the sauerkraut well and gently squeeze out excess liquid because too much moisture will prevent the custard from setting properly.
03 -
- Slice the cabbage through the core so the wedges hold their shape during the long roast instead of turning into mush.
- If your sauerkraut tastes overly salty after rinsing, let it soak in cold water for ten minutes and drain again before layering.