Slow Roasted Cabbage Sauerkraut Casserole (Printable)

Hearty cabbage and sauerkraut bake with onions, carrots, and aromatic spices for rustic German comfort.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and sliced into 1/2-inch strips
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 & Seasonings

06 - 2 tablespoons 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 (omit for dairy-free)

# Directions:

01 - Set oven rack to center position and preheat to 325°F (160°C). Lightly grease a large casserole dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add sliced onions and minced garlic, sautéing until softened and fragrant, about 4 minutes. Remove from heat.
03 - In a large mixing bowl, combine the sliced cabbage, grated carrots, sautéed onion and garlic, drained sauerkraut, caraway seeds, smoked paprika, black pepper, salt, and chopped dill. Toss thoroughly until all vegetables are evenly coated with seasonings.
04 - Transfer the seasoned vegetable mixture into the prepared 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, allowing the cabbage to soften and the flavors to meld.
06 - Remove the foil or lid and stir the casserole gently. If using cheese, sprinkle it evenly across the top. Return to the oven uncovered for an additional 30 minutes, until the cabbage edges are caramelized and the cheese is bubbling and golden.
07 - Remove the casserole from the oven and let rest for 10 minutes before serving. Serve warm, topped with sour cream if desired. Pairs well with crusty rye bread and a crisp German lager.

# Helpful Tips:

01 -
  • The slow roasting transforms cabbage from something watery and forgettable into deeply caramelized, almost sweet ribbons that barely resemble their raw form.
  • It costs almost nothing to make, feeds a crowd, and tastes even better the next day when the flavors have had time to mingle and settle.
02 -
  • Do not skip draining and rinsing the sauerkraut or the entire casserole will taste aggressively sour and unbalanced.
  • The cabbage will look like an absurd mountain in your bowl before mixing but it collapses dramatically during cooking, so trust the process.
03 -
  • Use your hands to mix everything together in the bowl because it is the only way to ensure the spices and oil coat every single piece of cabbage evenly.
  • Let the casserole rest the full ten minutes before serving or it will be soupy instead of nicely set.

Go back