Creamed Cabbage & Sauerkraut with Rye Breadcrumbs
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.
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.