Slow Roasted Cabbage and Sauerkraut (Printable)

Hearty slow-roasted cabbage and sauerkraut bake with sour cream, caraway, and a crisp breadcrumb top.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and cut into thick wedges
02 - 2 cups sauerkraut, drained and rinsed
03 - 1 large yellow onion, thinly sliced
04 - 3 cloves garlic, 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 - Kosher salt and freshly ground black pepper, to taste

→ Breadcrumb Topping

12 - 1 cup breadcrumbs (use gluten-free if needed)
13 - 2 tablespoons unsalted butter, melted

# Steps:

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 and translucent, about 5 minutes. Add the minced garlic and grated carrots; continue cooking for 2 more minutes until fragrant.
03 - Arrange half of the cabbage wedges in the prepared casserole dish. Spread half of the sauerkraut evenly over the cabbage, then distribute half of the sautéed vegetable mixture on top. Season with salt, pepper, and caraway seeds if using. Repeat with the remaining cabbage, sauerkraut, and sautéed vegetables to form a second layer.
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 cabbage to become tender.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, stirring 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, uncovered, and bake 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 the layers to set. Garnish with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • The cabbage gets so tender and sweet from the long roast that even people who swear they hate cabbage become converts at the table.
  • It costs almost nothing to make but tastes like something you would pay good money for at a cozy bistro.
  • The sour cream and egg custard seeps into every layer, making each bite rich and comforting without being heavy.
02 -
  • Do not skip rinsing the sauerkraut or the entire casserole will taste aggressively sour and one dimensional.
  • Press the cabbage layers down firmly before adding the custard so everything bakes evenly and you avoid large air pockets.
03 -
  • Slice the cabbage no thinner than one inch or the layers will collapse into mush during the long roast.
  • Let the casserole rest the full ten minutes before serving because cutting into it too early means the custard runs and the layers slide apart.

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