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Caramelized Cabbage with Sauerkraut

Category: Perfect Pairings & Anytime Bites

This dish combines thinly sliced cabbage with well-drained sauerkraut, tomatoes, carrot, and onions, all gently massaged with oil and seasoning. Aromatic garlic, chili, smoked paprika, and herbs like thyme and bay leaves infuse a complex, smoky flavor. The mixture is first roasted uncovered at high heat to develop a caramelized crust, then slow cooked covered to meld flavors and soften the vegetables. Perfect as a hearty side or comforting main with its layered texture and rich aroma.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Wed, 14 Jan 2026 17:32:05 GMT
A plate of food with a sausage and cabbage. Save
A plate of food with a sausage and cabbage. | foodiffy.com

Caramelized cabbage is an easy yet impressive side that brings deep, savory flavor with everyday ingredients. It’s perfect for home cooks wanting something cozy and different to serve alongside roasted meats or grain bowls.

I started making this after a cold winter week and loved how the cabbage transformed into a sweet and tangy side that felt both homey and special.

Ingredients

  • Half a head of cabbage: sliced into thin strips provides the sweet crunch base, fresh and vibrant cabbage works best
  • 500 grams of well drained sauerkraut: adds tang and tender texture good sauerkraut has a clean, not overly salty taste
  • Seven medium tomatoes: diced add juiciness and a subtle acidity that balances the cabbage
  • One carrot: sliced offers a touch of natural sweetness and enhances color
  • Three yellow onions: finely diced build a natural umami background, the fresher the onions the sweeter
  • Eight cloves of garlic: sliced give depth and warmth choose plump, firm cloves
  • One tablespoon red chili peppers with seeds: sliced thin adds gentle heat, adjust this according to your spice tolerance
  • One tablespoon dried summer savory or thyme: provides an herbal note dried herbs intensify during roasting
  • One third cup vegetable oil: helps caramelize and coat the vegetables evenly, use a neutral oil like sunflower or canola
  • One and a half tablespoons smoked paprika: brings smoky depth and a vibrant color, select a quality brand for best results
  • Three bay leaves: contribute earthy complexity fresh or dried works fine
  • Two teaspoons salt and one teaspoon black pepper: season evenly and enhance flavors
  • Fresh or dried thyme: as garnish or added flavor fresh thyme brings a brighter note when sprinkled at the end

Instructions

Build The Flavor Base:
Preheat the oven to 225 degrees Celsius or 440 Fahrenheit. Begin by slicing all vegetables as instructed. Combine the cabbage, drained sauerkraut, diced tomatoes, sliced carrot, onions, garlic, and chili in a large bowl. Add salt and the vegetable oil, then massage the mixture well with your hands until the cabbage starts to soften and the oil is well absorbed. This helps release the natural sugars and prepares the cabbage for roasting.
Add The Herbs And Spices:
Mix in the smoked paprika, dried summer savory or thyme, bay leaves, and black pepper thoroughly into your vegetable mixture. The smoked paprika is key for that signature caramelized taste and rich red color, so make sure it is evenly distributed.
Roast The Vegetables:
Transfer everything to a large baking dish and spread out as evenly as possible. Roast uncovered for 30 minutes at the high temperature to kickstart caramelization and flavor development. Then reduce the oven heat to 160 degrees Celsius or 320 Fahrenheit, cover the dish to keep moisture in, and continue cooking for 2 and a half to 3 hours. Stir halfway through so the cabbage cooks evenly and picks up all the lovely caramel notes.
Finish And Serve:
Remove bay leaves before serving. Garnish with fresh thyme if you like for an added herbal brightness. This cabbage is fantastic warm or at room temperature.
A plate of food with a sausage and vegetables.
A plate of food with a sausage and vegetables. | foodiffy.com

My favorite part is how the smoked paprika turns this simple cabbage into something almost meaty and smoky. This recipe always makes me think of cozy Sunday dinners with family where everyone gathers around the table to enjoy humble food that feels like a warm hug.

Storage Tips

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently to keep the cabbage tender and avoid drying out. This dish also freezes well so you can batch-cook in advance.

Ingredient Swaps

Try kale or collard greens for a twist but reduce the roasting time since these greens cook faster. If you don’t have smoked paprika, a mix of regular paprika and a tiny pinch of chipotle powder will work. Fresh savory can be swapped with thyme or marjoram depending on what you enjoy.

Serving Ideas

Serve alongside roasted chicken or pork for a hearty meal. It also works perfectly spooned over grains like quinoa or barley for vegetarian bowls. Adding a dollop of sour cream or yogurt on the side balances the smoky tang with creamy freshness.

A dish of sausage and vegetables.
A dish of sausage and vegetables. | foodiffy.com

This caramelized cabbage recipe rewards patience and simple techniques for a rich, comforting side.

Frequently Asked Recipe Questions

→ What type of cabbage is best for caramelizing?

Green cabbage with firm, dense leaves works well to hold texture during roasting.

→ Why is sauerkraut included in this dish?

Sauerkraut adds a tangy, fermented contrast that balances the sweetness of caramelized vegetables.

→ Can I substitute smoked paprika with another spice?

Yes, sweet paprika or a touch of chipotle powder can also provide depth and mild smokiness.

→ What is the purpose of roasting uncovered first, then covered?

Roasting uncovered creates caramelization, while covering slows cooking, tenderizing vegetables and blending flavors.

→ How can I adjust the spice level in this dish?

Reduce or omit the red chili pepper to soften heat, or add more for extra kick according to preference.

Caramelized Cabbage Sauerkraut

Slow-roasted cabbage paired with sauerkraut, tomatoes, and aromatic spices delivers deep flavors.

Preparation Time
30 mins
Time to Cook
180 mins
Overall Time
210 mins
Created By: Breanna

Type of Recipe: Sides & Snacks

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Eastern European

Portion Size: 6 Number of Servings

Dietary Options: Vegan Approved, Good for Vegetarians, Gluten-Free, Dairy-Free

Ingredients Required

→ Vegetables

01 ½ head cabbage, thinly sliced
02 500 grams well-drained sauerkraut
03 7 medium tomatoes, diced
04 1 carrot, sliced
05 3 yellow onions, finely diced
06 8 cloves garlic, sliced
07 1 tablespoon red chili pepper, sliced thinly with seeds

→ Herbs and Spices

08 1 tablespoon dried summer savory or dried thyme
09 1.5 tablespoons smoked paprika
10 3 bay leaves
11 2 teaspoons salt
12 1 teaspoon black pepper
13 Fresh or dried thyme, for garnish

→ Oils

14 80 milliliters vegetable oil

Guide to Cooking

Step 01

Slice the cabbage, drain the sauerkraut thoroughly, dice the tomatoes, and slice the carrot, onions, chili pepper, and garlic.

Step 02

Place the cabbage, sauerkraut, tomatoes, carrot, onions, garlic, and chili pepper in a large bowl. Add salt and vegetable oil, then massage the mixture thoroughly to combine.

Step 03

Incorporate dried summer savory or thyme, smoked paprika, bay leaves, and black pepper into the vegetable mixture. Mix well to ensure even distribution.

Step 04

Transfer the mixture into a baking dish and roast in a preheated oven at 225°C uncovered for 30 minutes.

Step 05

Lower the oven temperature to 160°C, cover the dish, and cook for 2.5 to 3 hours, stirring once halfway through for even caramelization.

Step 06

Remove from oven and garnish with fresh or dried thyme before serving.

Extra Suggestions

  1. Ensure the sauerkraut is well-drained to avoid excess moisture during cooking.

Necessary Equipment

  • Oven
  • Large mixing bowl
  • Baking dish
  • Knife and cutting board
  • Wooden spoon for stirring