Slow Roasted Cabbage Sauerkraut Casserole (Printable version)
Tender roasted cabbage layers with tangy sauerkraut, aromatic spices, and fresh herbs create this hearty German-inspired bake.
# What You'll 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 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, or 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 Prepare:
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 evenly incorporated.
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 the remaining cabbage and sauerkraut to form a second layer.
06 - Pour vegetable broth and white wine, if using, evenly over the assembled casserole.
07 - Cover the dish tightly with aluminum foil or a lid. Roast in the oven at 325°F for 1 hour.
08 - Remove the foil and increase oven temperature to 375°F. Bake uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
09 - If using, spread sour cream evenly over the top and sprinkle with grated cheese during the last 10 minutes of baking, until cheese is melted and bubbly.
10 - Remove from oven and let rest for 10 minutes before serving. Garnish with additional fresh dill.
# Expert advice:
01 -
- The layers of cabbage and sauerkraut turn deeply savory and almost sweet after two hours in the oven, and nobody believes how simple the ingredient list is.
- It costs almost nothing to make, feeds a crowd, and reheats beautifully the next day for lunch.
02 -
- Do not skip draining and lightly rinsing the sauerkraut or the entire casserole will taste sharp enough to make your eyes water.
- The cabbage shrinks dramatically during roasting, so the dish may look impossibly full when you assemble it, but trust the process and do not use a smaller pan.
03 -
- Slice the cabbage as uniformly thin as you can manage because uneven strips mean some pieces turn to mush while others stay crunchy.
- Letting the assembled casserole sit for fifteen minutes before baking gives the salt time to draw moisture from the cabbage, which creates a richer braising liquid.