Slow Roasted Cabbage Sauerkraut (Printable version)
Slow-roasted cabbage and sauerkraut baked with sour cream, eggs and a crisp breadcrumb topping for a warm, savory dish.
# 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 & 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 - Kosher salt and freshly ground black pepper, to taste
→ Topping
12 - 1 cup breadcrumbs (use gluten-free breadcrumbs if needed)
13 - 2 tbsp unsalted butter, melted
# How to Prepare:
01 - Preheat the oven to 325°F. Grease a large casserole dish with 1 tablespoon of olive oil and set aside.
02 - Heat the remaining olive oil in a large skillet 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. Remove from heat.
03 - Arrange half of the sliced cabbage in an even layer across the bottom of the prepared casserole dish. Spread half of the drained sauerkraut over the cabbage, followed by half of the sautéed onion-carrot 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, allowing it to seep down between the vegetables.
05 - Cover the casserole dish tightly with aluminum foil. Place in the oven and roast for 1 hour and 30 minutes, allowing the cabbage to become tender and the flavors to meld together.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the crumbs are evenly coated and resemble wet sand.
07 - Remove the casserole from the oven and carefully take off the foil. Sprinkle the buttered breadcrumbs in an even layer across the top. Return the uncovered casserole to the oven and bake for an additional 30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
08 - Remove from the oven and let the casserole rest for 10 minutes before serving to allow the layers to set. Garnish with fresh chopped parsley if desired, and serve warm.
# Expert advice:
01 -
- The slow roasting transforms plain cabbage into something buttery and sweet without any fuss.
- Sauerkraut and sour cream together create a tangy richness that tastes like it took far more effort than it did.
02 -
- Do not skip the foil during the first roast, because uncovered cabbage will dry out and burn before it has a chance to become tender.
- Drain and rinse the sauerkraut well or the entire casserole will taste sharper than intended.
03 -
- Slice the cabbage into thick slabs rather than shredding it, because the chunky pieces hold their texture through the long roast and give the casserole real substance.
- Let the casserole rest the full ten minutes before serving, as cutting too early will cause the creamy filling to run and the layers to collapse.