Slow Roasted Cabbage And Sauerkraut (Printable)
Comforting layers of tender roasted cabbage and tangy sauerkraut, slow-baked with aromatic spices for a hearty vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lb), cored and sliced 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 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, adjusted to taste
14 - 2 tablespoons 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)
# Steps:
01 - Preheat the oven to 325°F. Grease a 3-quart casserole dish lightly with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the shredded cabbage to the skillet and cook, stirring occasionally, until slightly wilted, about 5 to 7 minutes. Stir in the grated carrots, salt, black pepper, caraway seeds, and smoked paprika until evenly combined.
04 - In a mixing bowl, combine the drained sauerkraut with the grated apple and chopped dill. Toss until well blended.
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 mixture and finish with the remaining sauerkraut mixture on top.
06 - Pour the 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, increase the oven temperature to 375°F, and bake uncovered for 30 to 45 minutes until the top is lightly browned and most of the liquid has evaporated.
09 - If using, spread the sour cream evenly over the top and sprinkle with grated cheese during the last 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 Tips:
01 -
- The slow roasting transforms plain cabbage into something deeply sweet and buttery without a single drop of butter.
- Sauerkraut and apple together create a tangy brightness that cuts through the richness in the most satisfying way.
- It costs almost nothing to make, feeds a crowd, and reheats even better the next day.
02 -
- Do not skip the resting period or the casserole will fall apart into a soupy mess when you try to serve it.
- Taste your sauerkraut before adding salt, because some brands are aggressively salty and you cannot undo that once it is baked in.
03 -
- Slice the cabbage as thin as you possibly can because thick shreds never fully soften and create an unpleasant chewy texture in the finished dish.
- The grated apple is not optional even though the recipe says it is, because that single ingredient is what makes people ask what your secret ingredient is.