Creamed Cabbage & Sauerkraut with Rye Breadcrumbs
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.