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


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.


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


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.


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.


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.