Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
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.
what a great way to use sauerkraut! i loved these. i used smoked tofu in place of kielbasa as i don't eat meat. i made these for my parents who are very non adventurous when it comes to food, but even they loved them!
Well, this IS different. Very good, though. Perhaps one needs to be of East European descent to appreciate this. Or just live in western PA! Everyone else, don't pass this up! I made exactly as written except for grated onion instead of green onion (need to go to the store soon!) I WILL make it again. In fact, I've passed it on to two friends already, one of whom makes his own delicious sauerkraut, which I used today. I think you're right: applesauce, mashed potatoes. And of course kielbasa. Thank you, Tara, for an interesting recipe...Jezski