Fried Sauerkraut Cakes With Kielbasa

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“This is similar to a potato pancake in texture. The recipe was handed down to me by a local chef. This meal is best served with buttered noodles or mashed potatoes. I recommend serving this dish with a side of warm applesauce or Daisy Mae's Fried Apples Daisy Mae's Fried Apples.”

Ingredients Nutrition


  1. For Sauerkraut Cakes:
  2. Preheat oven to 250 degrees Fahrenheit.
  3. Pat sauerkraut dry between paper towels to remove as much moisture as possible.
  4. Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
  5. Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
  6. Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
  7. Turn out into hot oil using a fork.
  8. Release and flatten to 3-1/2 inch diameter with the fork.
  9. Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
  10. Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
  11. To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
  12. Fry more cakes in the same manner with remaining ingredients.
  13. For Kielbasa:
  14. Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
  15. Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.

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