Hot Hungarian paprika gives this casserole subtle heat but you could use sweet instead. Adding sauerkraut to the mix adds bites of salty tangy flavor throughout. Try leftovers layered with turkey, Swiss and Russian dressing on a panini for a Reuben-inspired sandwich.

Carolyn Malcoun
Carolyn Malcoun
EatingWell Magazine, November 2020


Recipe Summary test

35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat 2 tablespoons oil in a large pot over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add cabbage and cook, stirring occasionally, until tender, 8 to 10 minutes.

  • Meanwhile, toss breadcrumbs with the remaining 1 tablespoon oil in a small bowl. Spread on a rimmed baking sheet and bake until crispy, 8 to 10 minutes.

  • Stir caraway seeds, salt, pepper and paprika into the cabbage. Sprinkle the cabbage with flour and stir to coat. Add milk and bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Stir in sauerkraut. Transfer the mixture to the prepared pan. Sprinkle with the breadcrumbs.

  • Bake until the casserole is bubbling at the edges, 15 to 20 minutes. Let cool for 5 minutes before serving.


To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.

Tip: To make rye breadcrumbs, trim crusts from 3 slices (about 4 ounces) rye bread. Tear bread into pieces and process in a food processor until coarse crumbs form.

Nutrition Facts

85 calories; fat 3g; cholesterol 2mg; sodium 231mg; carbohydrates 12g; dietary fiber 3g; protein 3g; sugars 4g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 272IU.