Slow Roasted Cabbage Sauerkraut Casserole (Printable)
Slow-roasted cabbage layered with sauerkraut, sour cream custard and a crisp breadcrumb topping—warming and tangy.
# What You Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and thickly sliced
02 - 2 cups sauerkraut, drained and rinsed
03 - 1 large onion, thinly sliced
04 - 3 garlic cloves, minced
05 - 2 medium carrots, grated
→ Dairy & Eggs
06 - 1 cup sour cream
07 - 2 large eggs
→ Pantry
08 - 3 tbsp olive oil
09 - 1 cup vegetable broth
10 - 1 tsp caraway seeds (optional)
11 - Salt and freshly ground black pepper, to taste
→ Topping
12 - 1 cup breadcrumbs (use gluten-free if desired)
13 - 2 tbsp unsalted butter, melted
# How-To:
01 - Preheat the oven to 325°F. Grease a large casserole dish with 1 tablespoon of olive oil, coating the bottom and sides evenly.
02 - Heat the remaining olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic and grated carrots, cooking for an additional 2 minutes until fragrant.
03 - Arrange half of the sliced cabbage in an even layer across the bottom of the prepared casserole dish. Spread half of the drained sauerkraut over the cabbage, followed by half of the sautéed vegetable mixture. Season with salt, pepper, and caraway seeds if using. Repeat the layering process with the remaining cabbage, sauerkraut, and sautéed vegetables.
04 - In a mixing bowl, whisk together the sour cream, eggs, and vegetable broth until completely 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 preheated oven and roast for 1 hour and 30 minutes, allowing the cabbage to become tender and the flavors to meld.
06 - While the casserole roasts, combine the breadcrumbs with the melted butter in a small bowl, tossing until the breadcrumbs are evenly coated and resemble wet sand.
07 - Remove the foil from the casserole and sprinkle the buttered breadcrumbs in an even layer 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 around the edges.
08 - Remove the casserole from the oven and let it stand for 10 minutes to set before serving. Garnish with fresh parsley if desired. Serve alongside rye bread and German mustard for a traditional accompaniment.
# Expert Tips:
01 -
- The tangy sauerkraut paired with creamy sour cream creates a flavor balance that keeps you going back for seconds.
- It costs almost nothing to make yet tastes like something from a farmhouse kitchen in Bavaria.
- Leftovers reheat beautifully and honestly taste even better the next day.
02 -
- Do not skip the foil cover during the first bake or the cabbage will dry out before it becomes tender.
- Drain and rinse the sauerkraut well because excess brine will make the casserole too soupy.
03 -
- Press down gently on the cabbage layers before adding the liquid so everything bakes evenly and the sauce reaches every corner.
- Broil the top for the last two minutes if you want an extra crunchy crust but watch it like a hawk because it goes from golden to burnt fast.