Slow Roasted Cabbage And Sauerkraut (Print Version)

Tender cabbage and tangy sauerkraut slow-roasted with aromatic vegetables and traditional caraway seeds for a hearty, comforting dish.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and cut 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 and Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 1 teaspoon caraway seeds
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon kosher salt, adjusted to taste
11 - 2 tablespoons fresh dill, chopped (or 2 teaspoons 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

# Step-by-Step Guide:

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, approximately 4 minutes.
03 - In a large mixing bowl, combine the sliced cabbage, grated carrots, sautéed onions and garlic, drained sauerkraut, caraway seeds, smoked paprika, black pepper, kosher salt, and chopped dill. Toss thoroughly until all ingredients are evenly distributed.
04 - Transfer the cabbage 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 grated Gruyère or Swiss cheese evenly over the top. Return to the oven uncovered for an additional 30 minutes, until the cabbage is deeply caramelized and the cheese is bubbling and golden.
07 - Remove the casserole from the oven and let rest for 10 minutes. Serve warm, dolloped with sour cream if desired.

# Expert Suggestions:

01 -
  • The long slow roast transforms ordinary cabbage into something buttery and sweet without any fuss.
  • Sauerkraut adds a tangy depth that makes every bite interesting and keeps you coming back for more.
  • It costs almost nothing to make and feeds a crowd beautifully.
02 -
  • Do not skip draining and rinsing the sauerkraut or the casserole will be aggressively sour and throw off the balance of the whole dish.
  • The covered roasting time is nonnegotiable, cutting it short leaves the cabbage tough instead of meltingly tender.
03 -
  • Slice the cabbage no thicker than a quarter inch so every layer roasts evenly and you never end up with chewy stubborn pieces in the center.
  • If you have time, let the assembled casserole sit for twenty minutes before baking so the salt begins drawing moisture out of the cabbage and everything cooks faster.

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