Slow Roasted Cabbage Sauerkraut (Printer-Friendly)
Hearty slow-baked casserole with tender cabbage and tangy sauerkraut, seasoned with caraway and smoked paprika.
# What You’ll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and sliced into wedges
02 - 2 cups sauerkraut, drained and rinsed
03 - 2 medium yellow onions, thinly sliced
04 - 2 medium carrots, grated
05 - 2 cloves garlic, minced
→ Sauce & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp caraway seeds
08 - 1 tsp smoked paprika
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp kosher salt, adjusted to taste
11 - 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
12 - 1 cup vegetable broth
→ Optional Topping
13 - 1 cup sour cream, for serving
14 - 1/2 cup grated Gruyère or Swiss cheese
# How To Make It:
01 - Preheat oven to 325°F. Position the rack in the center of the oven.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and minced garlic, sautéing until softened and fragrant, about 4 minutes.
03 - In a large mixing bowl, combine the sliced cabbage, grated carrots, sautéed onions and garlic, sauerkraut, caraway seeds, smoked paprika, black pepper, salt, and dill. Toss everything together until evenly distributed.
04 - Transfer the vegetable mixture to a large greased casserole dish, spreading it into an even layer. Pour the vegetable broth evenly over the top.
05 - Cover the dish tightly with aluminum foil or a fitted lid. Place in the oven and slow roast for 1 hour and 30 minutes.
06 - Remove the foil or lid and stir the casserole gently. If desired, sprinkle the grated Gruyère or Swiss cheese evenly over the top. Return to the oven uncovered for an additional 30 minutes, until the cabbage is caramelized and the cheese is bubbling and golden.
07 - Remove from the oven and let rest for 10 minutes. Serve warm, dolloped with sour cream if desired.
# Helpful Hints:
01 -
- The combination of roasted cabbage and tangy sauerkraut creates a depth of flavor that feels like it took all day but barely needs your attention.
- It is one of those rare dishes that works equally well as a centerpiece or a side, and leftovers taste even better the next day.
02 -
- Do not skip the foil cover during the first roast or the cabbage will dry out and chew instead of melting in your mouth.
- Drain and rinse the sauerkraut well because skipping this step will make the entire dish overwhelmingly sour.
03 -
- Slice the cabbage about a quarter inch thick because too thin turns to mush and too thick stays crunchy after roasting.
- Taste the sauerkraut before adding it and if it is very salty, give it an extra rinse to keep the whole casserole balanced.