Creamed Cabbage & Sauerkraut with Rye Breadcrumbs

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.