Slow Roasted Cabbage Sauerkraut (Printable)

Tender slow-roasted cabbage with tangy sauerkraut, aromatic vegetables, and traditional caraway seeds create this hearty German-inspired comfort food.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 2 cups sauerkraut, drained and rinsed
03 - 2 medium onions, thinly sliced
04 - 2 carrots, grated
05 - 2 cloves garlic, minced

→ Sauce & Seasoning

06 - 2 tbsp olive oil
07 - 1 tsp caraway seeds (optional but traditional)
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt, adjust to taste
11 - 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
12 - 1 cup vegetable broth

→ Topping (optional)

13 - 1 cup sour cream (for serving)
14 - 1/2 cup grated Gruyère or Swiss cheese (omit for vegan)

# How To Make:

01 - Preheat oven to 325°F (160°C).
02 - Heat olive oil in a large skillet over medium heat. Add onions and garlic; sauté until softened, about 4 minutes.
03 - In a large bowl, combine sliced cabbage, grated carrots, sautéed onions and garlic, sauerkraut, caraway seeds, smoked paprika, pepper, salt, and dill. Mix well.
04 - Transfer the mixture to a large greased casserole dish. Pour vegetable broth evenly over the top.
05 - Cover dish tightly with foil or a lid. Slow roast in the oven for 1 hour 30 minutes.
06 - Uncover, stir the casserole, and if desired, sprinkle cheese on top. Return to oven uncovered for 30 minutes, until cabbage is caramelized and cheese is bubbling.
07 - Remove from oven and let sit for 10 minutes. Serve warm, topped with sour cream if desired.

# Expert Hints:

01 -
  • The contrast between the mellow roasted cabbage and the bright punch of sauerkraut keeps every bite interesting.
  • It reheats beautifully the next day, making it perfect for leftovers or meal prep.
02 -
  • Do not skip covering the dish for the first bake or the cabbage will dry out before it gets tender.
  • Taste the sauerkraut before adding salt because some brands are significantly saltier than others.
03 -
  • Slice the cabbage about half an inch thick so it holds some texture instead of turning mushy.
  • Let the casserole rest the full 10 minutes before serving because it thickens and sets as it cools slightly.

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