Slow Roasted Cabbage Sauerkraut (Printable version)

Tender roasted cabbage and tangy sauerkraut slow-baked with aromatic vegetables, caraway seeds, and smoked paprika for rustic comfort.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 2 lb), cored and sliced
02 - 2 cups sauerkraut, drained and rinsed
03 - 2 medium onions, thinly sliced
04 - 2 carrots, grated
05 - 2 cloves garlic, minced

→ Sauce & Seasoning

06 - 2 tbsp olive oil
07 - 1 tsp caraway seeds
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground black pepper
10 - 1 tsp 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 (160°C). Grease a large casserole dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and minced garlic; sauté until softened and fragrant, about 4 minutes.
03 - In a large mixing bowl, combine the sliced cabbage, grated carrots, sautéed onion and garlic, drained sauerkraut, caraway seeds, smoked paprika, black pepper, salt, and chopped dill. Toss everything together until evenly distributed.
04 - Transfer the vegetable mixture to the prepared 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 30 minutes.
06 - Remove the foil or lid and stir the casserole gently. If desired, sprinkle grated Gruyère or Swiss cheese 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 the casserole rest for 10 minutes. Serve warm, topped with a dollop of sour cream if desired.

# Expert Suggestions:

01 -
  • The combination of slow roasted cabbage and tangy sauerkraut creates layers of flavor that taste like they took far more effort than they actually did.
  • It is genuinely easy, requires no fancy techniques, and feeds a crowd without emptying your wallet.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have fully married.
02 -
  • Do not rush the covered roasting time, that slow, steamy braise is what turns cabbage from fibrous to silky and sweet.
  • Drain and rinse the sauerkraut thoroughly, skipping this step once left my casserole so sour it was nearly inedible.
  • If you want the cheese topping but need it dairy free, a sprinkle of nutritional yeast mixed with olive oil crumbs creates a surprisingly convincing golden crust.
03 -
  • Slice the cabbage about a quarter inch thick, too thin and it turns to mush, too thick and the center stays crunchy even after two hours.
  • Toast the caraway seeds in a dry pan for one minute before adding them, it wakes up an oils you never knew were there.

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