Sauerkraut Cakes

Sauerkraut Cakes
45 min.
2 h. 50 min.
Ready in


for 4 servings
For the dough
1 cube fresh Yeast
250 milliliters lukewarm Milk
500 grams Pastry flour
1 pinch Salt
1 teaspoon Sugar
100 grams Butter
Pastry flour (for kneading)
For the sauerkraut
1 Onion
1 Apple
1 slice smoked Pancetta
2 tablespoons Vegetable oil
700 grams Sauerkraut
100 milliliters dry White wine
400 milliliters Vegetable broth
5 Peppercorns
3 Juniper berries
1 Bay leaf
freshly ground Pepper
1 pinch Sugar
For frying
700 milliliters Vegetable oil
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Preparation steps

Step 1/5

For the dough: Dissolve yeast in milk. Mix flour, salt and sugar in a bowl, make a depression in the center and add yeast milk. Sprinkle butter around edges and knead to form a smooth dough. Knead on a floured surface for about 10 minutes, put back into the bowl and allow to rest in a warm place for about 1 hour.

Step 2/5

For the sauerkraut: Peel and mince onion. Peel apple, quarter, core and cut into wedges. Drizzle with lemon juice. Cut pancetta into strips.

Step 3/5

Heat oil in a pan and cook pancetta. Add onions and sauté until glassy. Add apples and sauerkraut, stir with a wooden spoon. Add wine and let simmer until almost completely reduced. Add broth and simmer over low heat for about 45 minutes.

Step 4/5

Meanwhile, put peppercorns, juniper berries and bay leaf in a spice bag or disposable tea bag and seal. After about 30 minutes of cooking time, add spice bag and season with salt, pepper and sugar.

Step 5/5

Divide dough into small portions, shape into balls, flatten slightly and allow to rise 20 minutes more. Heat oil in a pan and fry dough until golden brown. Remove with slotted spoon and a drain on paper towels. Serve with the cabbage, garnished with chives.