Slow Roasted Cabbage And Sauerkraut (Printable)

Slow-roasted cabbage and sauerkraut baked with sour cream, eggs and a golden breadcrumb topping—hearty German comfort.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and thickly sliced
02 - 2 cups sauerkraut, drained and rinsed
03 - 1 large 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 tablespoons olive oil
09 - 1 cup vegetable broth
10 - 1 teaspoon 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 tablespoons butter, melted

# How To Cook:

01 - Preheat the oven to 325°F (165°C). Grease a large casserole dish with 1 tablespoon of olive oil.
02 - In a large skillet, heat the remaining olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and grated carrots; continue cooking for 2 more minutes until fragrant.
03 - Layer half of the sliced cabbage in the prepared casserole dish. Top with half of the sauerkraut, followed by half of the sautéed vegetable mixture. Season with salt, pepper, and caraway seeds if using. Repeat the layers 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 oven and roast for 1 hour and 30 minutes, allowing the flavors to meld and the cabbage to become tender.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the crumbs are evenly coated.
07 - Remove the foil from the casserole. Sprinkle the buttered breadcrumbs evenly over the top. Return to the oven and bake uncovered for an additional 30 minutes, or until the topping is golden brown and the casserole is bubbling.
08 - Remove from the oven and let the casserole stand for 10 minutes before serving to allow it to set. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It turns two humble, inexpensive ingredients into something that tastes like it took far more effort than it actually did.
  • The contrast between the creamy, tangy interior and that golden, buttery breadcrumb crust will make you go back for seconds before you even finish your first plate.
02 -
  • Do not skip draining and rinsing the sauerkraut or the entire casserole will taste sharply sour instead of pleasantly tangy.
  • The low oven temperature is the whole secret here, because rushing it at a higher heat will leave you with tough cabbage and a curdled sauce.
03 -
  • Slice the cabbage no thinner than a half inch or it will dissolve into mush during the long roast.
  • Press down gently on the layered casserole before adding the sauce to eliminate air pockets and help everything cook evenly.

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