Slow Roasted Cabbage And Sauerkraut (Printer-Friendly)
Comforting layers of roasted cabbage and sauerkraut with aromatic spices
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lb), cored and thinly sliced
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 tablespoons olive oil
→ Seasonings
10 - 1 teaspoon caraway seeds
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt (adjust to taste)
14 - 2 tablespoons fresh dill, chopped (plus extra for garnish)
→ Optional Topping
15 - 1/2 cup sour cream or dairy-free alternative
16 - 1/4 cup grated cheese or vegan cheese shreds
# How-To Steps:
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. Cook the sliced onions until translucent, about 5 minutes. Add the minced garlic and stir for 1 minute until fragrant.
03 - Add the sliced cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 5 to 7 minutes. Stir in the grated carrots, salt, pepper, caraway seeds, and smoked paprika until evenly distributed.
04 - In a mixing bowl, combine the drained sauerkraut with the grated apple and chopped dill. Toss to incorporate.
05 - Spread half of the cabbage mixture 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 the vegetable broth and white wine evenly over the assembled casserole.
07 - Cover the dish tightly with aluminum foil or a lid. Place in the oven and roast for 1 hour.
08 - Remove the foil and increase the 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 sour cream and cheese, spread the sour cream over the top and sprinkle with grated cheese during the final 10 minutes of baking.
10 - Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with additional fresh dill.
# Expert Advice:
01 -
- The layered technique means every single bite has both the mellow sweetness of roasted cabbage and the bright tang of sauerkraut.
- It costs almost nothing to make, feeds a crowd, and reheats beautifully the next day for lunch.
02 -
- Rinse the sauerkraut lightly but do not soak it, because you want to keep some of that tangy personality in the finished dish.
- The covered roasting time is not optional, as rushing it will leave you with tough cabbage instead of the silky, melting texture you are after.
03 -
- Let the casserole rest the full ten minutes before cutting, because the layers hold together beautifully once they have settled.
- A glass of dry Riesling beside this dish is not just a pairing, it is practically a requirement.