Slow Roasted Cabbage Sauerkraut Casserole (Printable version)
Hearty layers of slow-roasted cabbage and tangy sauerkraut with caraway and smoked paprika.
# What you 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 tbsp olive oil
→ Seasonings
10 - 1 tsp caraway seeds
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt, adjusted to taste
14 - 2 tbsp fresh dill, chopped, plus extra for garnish
→ Topping (Optional)
15 - 1/2 cup sour cream or dairy-free alternative
16 - 1/4 cup grated cheese or vegan cheese (optional)
# How To:
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 shredded cabbage to the skillet and cook, stirring occasionally, until slightly wilted, about 5 to 7 minutes. Mix in grated carrots, salt, black 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 for 1 hour at 325°F.
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.
10 - Remove from oven and let rest for 10 minutes before serving. Garnish with additional fresh dill.
# Expert Advice:
01 -
- The layers of tangy sauerkraut and sweet roasted cabbage create a flavor contrast that keeps every bite interesting.
- It costs almost nothing to make and feeds a crowd beautifully.
- Even people who swear they hate cabbage become suspiciously quiet after their first serving.
02 -
- Rinsing the sauerkraut too thoroughly will strip away the tang that makes this dish special, so just a quick gentle rinse is enough.
- Do not rush the covered roasting time because that slow hour is when the flavors truly marry.
03 -
- Taste your sauerkraut before adding salt to the cabbage because the fermented brine already carries significant seasoning.
- Letting the casserole rest the full ten minutes before scooping is the difference between a tidy serving and a soupy mess.