Creamed Cabbage & Sauerkraut with Rye Breadcrumbs

1. Preheat oven to 375°F. Coat a 9-by-13-inch or similar-size baking dish with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.