Description
This Romanian Slow Roasted Caramelized Cabbage recipe is a flavorful and hearty dish featuring thinly sliced cabbage, sauerkraut, tomatoes, and a blend of aromatic herbs and spices. Slowly roasted to perfection with caramelized onions, garlic, and smoked paprika, it delivers a beautiful balance of smoky, tangy, and sweet flavors, making it an excellent side dish or vegetarian main for cozy meals.
Ingredients
Scale
Vegetables
- ½ head cabbage, sliced into thin strips
- 500 grams sauerkraut, well drained
- 7 medium-sized tomatoes, diced
- 1 carrot, sliced
- 3 yellow onions, finely diced (or substitute other onions)
- 8 cloves garlic, sliced
- 1 tablespoon red chili pepper (with seeds), sliced thinly
Herbs & Spices
- 1 tablespoon dried summer savory or substitute dried thyme
- 1.5 tablespoons smoked paprika
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 handful fresh thyme or substitute dried thyme or more dried summer savory
Other Ingredients
- ⅓ cup vegetable oil
Instructions
- Preheat the oven: Set your oven to 150°C (300°F) to prepare for slow roasting the cabbage and vegetables gently, allowing the flavors to meld and caramelize softly over time.
- Prepare the vegetables: Thinly slice the half head of cabbage into strips. Dice the tomatoes, slice the carrot, finely dice the onions, slice the garlic cloves, and thinly slice the red chili pepper with seeds to retain some heat.
- Combine ingredients: In a large mixing bowl, add the sliced cabbage, well-drained sauerkraut, diced tomatoes, carrot slices, diced onions, sliced garlic, and chili pepper. Pour in the vegetable oil and sprinkle the smoked paprika, dried summer savory (or thyme), bay leaves, salt, and black pepper over the mixture. Toss everything thoroughly to coat the vegetables evenly with oil and spices.
- Transfer to roasting dish: Spread the mixture evenly in a large roasting pan or baking dish. Scatter the fresh thyme or additional dried herbs on top to infuse an aromatic layer during cooking.
- Slow roast the cabbage: Place the roasting dish into the preheated oven. Roast at 150°C (300°F) for approximately 2.5 to 3 hours, stirring once or twice during cooking to encourage even caramelization and prevent sticking. The slow roasting process softens the cabbage, intensifies the smoky paprika flavor, and caramelizes the natural sugars in the vegetables for a rich, deep taste.
- Finish and serve: Once the vegetables are tender and caramelized with a beautiful golden color, remove the dish from the oven. Remove bay leaves before serving. Serve warm as a hearty side dish or a vegetarian main accompaniment.
Notes
- Using sauerkraut adds a tangy note and depth to the dish, so ensure it is well-drained to avoid excess liquid.
- Adjust the amount of red chili pepper according to your preferred heat level or omit if you prefer a milder dish.
- For a gluten-free version, verify that the smoked paprika and any substituted herbs are certified gluten-free.
- This dish pairs wonderfully with roasted meats or can be enjoyed with crusty bread for a vegetarian meal.
- If you prefer a faster cooking option, you can briefly sauté the vegetables before slow roasting to reduce oven time, though traditional slow roasting is recommended for best flavor.
