Caramelized Cabbage Sauerkraut (Printable Version)
Slow-roasted cabbage paired with sauerkraut, tomatoes, and aromatic spices delivers deep flavors.
# 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:
01 -
Slice the cabbage, drain the sauerkraut thoroughly, dice the tomatoes, and slice the carrot, onions, chili pepper, and garlic.
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.
03 -
Incorporate dried summer savory or thyme, smoked paprika, bay leaves, and black pepper into the vegetable mixture. Mix well to ensure even distribution.
04 -
Transfer the mixture into a baking dish and roast in a preheated oven at 225°C uncovered for 30 minutes.
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.
06 -
Remove from oven and garnish with fresh or dried thyme before serving.
# Extra Suggestions:
01 -
Ensure the sauerkraut is well-drained to avoid excess moisture during cooking.