Braised Cabbage And Sauerkraut

By Florence Fabricant

Published January 8, 1983

Total Time
About 2 hours 45 minutes
Rating
4(41)
Comments
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Featured in: FOOD; SAUERKRAUT ADDS ZEST TO WINTER CASSEROLES

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Ingredients

Yield:6 servings

  • 4 tablespoons butter

  • ½ pound large mushrooms, quartered

  • 1 cup slice onions

  • 2 cloves garlic, mashed

  • 1 ½ pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded

  • 1 pound sauerkraut, rinsed and drained

  • 2 cups chicken broth, boiling

  • 1 cup dry white wine

  • Salt and freshly ground black pepper

  • 1 bay leaf

  • ⅔ cup sour cream

  • 1 teaspoon poppy seeds

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

20 grams carbs; 38 milligrams cholesterol; 248 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 6 grams fiber; 955 milligrams sodium; 7 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees

  2. Step 2

    Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.

  3. Step 3

    Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.

  4. Step 4

    Add bay leaf, cover and place in preheated oven for 2 ½ hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.

  5. Step 5

    Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.

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Ratings

4 out of 5
41 user ratings
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Comments

MarJar

I can’t recommend this recipe enough! I’ve made it as stated and have changed it up based on what I had on hand. Since going Keto, I’ve often served this as a replacement to a starchy side like rice or pasta.

David Morris

Any thoughts on canned vs. “fresh” sauerkraut?

David Morris

Play with the ratio of the ingredients. For me—double the mushrooms and triple the onions.

Prairiedogg

5 January 2026 Good wintertime meal. Unfortunately, it's Drynuary, no beer boohoo, & no wine in the pot Made half recipe, w/o mushrooms since I didn't have any. Cooked in Le Creuset casserole w cover. Added 3 peeled russet potatoes, a couple German natural casing franks for a half hour, then took cover off for half hour to crisp & brown ingredients. When I eat the leftovers tomorrow, maybe I'll remember the creme fraiche I just made & the poppy seeds too Didn't need 2 1/2 hours

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