Recipe by TheDancingCook
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.
Top Review by Prarie Dawn
I loved these! When I first read the recipe I thought they would be complicated to make, but they are actually surprisingly easy once you get going. Well worth the effort too. Tasty and interesting. I will make this again for sure.
- 1 (16 ounce) package sauerkraut, rinsed and drained well (not canned)
- 2 eggs, lightly beaten
- 1⁄3 cup flour
- 1⁄2 cup green onion, chopped fine
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2-3⁄4 cup vegetable oil, divided
- 1 lb smoked kielbasa, cut crosswise into 1/2 inch slices
Directions See How It's Made
- For Sauerkraut Cakes:.
- Preheat oven to 250 degrees Fahrenheit.
- Pat sauerkraut dry between paper towels to remove as much moisture as possible.
- Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
- Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
- Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
- Turn out into hot oil using a fork.
- Release and flatten to 3-1/2 inch diameter with the fork.
- Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
- Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
- To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
- Fry more cakes in the same manner with remaining ingredients.
- For Kielbasa:.
- Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
- Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.