Name: Creamed Cabbage & Sauerkraut with Rye Breadcrumbs
Total time: 55 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 cup sliced shallots (about 6 medium); 2 tablespoons chopped garlic; 16 cups sliced green cabbage (about 1 large); 1.5 cups fresh rye breadcrumbs (see Tip); 1 teaspoon caraway seeds; 1 teaspoon salt; 0.5 teaspoon ground pepper; 0.5 teaspoon hot Hungarian paprika; 3 tablespoons all-purpose flour; 1.5 cups reduced-fat milk; 1 cup sauerkraut, rinsed

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.

Carolyn Malcoun

Published on October 22, 2020

Creamed Cabbage & Sauerkraut with Rye Breadcrumbs

Active Time:

35 mins

Total Time:

55 mins

Servings:

Nutrition Profile:

Egg Free High Fiber Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 cup sliced shallots (about 6 medium)
2 tablespoons chopped garlic
16 cups sliced green cabbage (about 1 large)
1 ½ cups fresh rye breadcrumbs (see Tip)
1 teaspoon caraway seeds
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon hot Hungarian paprika
3 tablespoons all-purpose flour
1 ½ cups reduced-fat milk
1 cup sauerkraut, rinsed

Directions

Preheat oven to 375°F. Coat a 9-by-13-inch or similar-size 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 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 and sprinkle with the breadcrumbs.
Bake until bubbling at the edges, 15 to 20 minutes. Let stand for 5 minutes before serving.

Tips

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 (per serving)

114	Calories
5g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 114
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 4g	8%
Total Fat 5g	6%
Saturated Fat 1g	5%
Cholesterol 2mg	1%
Vitamin A 272IU	5%
Sodium 307mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.