Kraut Cakes with Yogurt Dipping Sauce
Serve these sauerkraut pancakes, with probiotic-rich yogurt dipping sauce, as an appetizer or snack.
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Serve these sauerkraut pancakes, with probiotic-rich yogurt dipping sauce, as an appetizer or snack.
Ingredients
- ½ cup plain Greek yogurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- ½ tsp cumin
- 3 basil leaves, cut into chiffonade, for garnish (optional)
- 1 cup sauerkraut, strained and squeezed, juice reserved
- ½ cup flour
- 1 egg
- 1 tsp salt
- 1 tbsp olive oil
Preparation
- In a bowl, mix yogurt, tahini, lemon juice, garlic, and cumin until evenly combined. Add salt and black pepper to taste. Garnish with basil.
- In another bowl with reserved sauerkraut juice, add water until liquid is ½ cup. Whisk kraut-juice mixture, flour, egg, and salt until combined. Let batter sit 10 minutes. Stir kraut into batter.
- In a skillet over medium heat, warm oil. Pour half the batter into skillet. Cook until bubbles form, 4–5 minutes. Flip with a spatula and cook until cooked through, 2–3 minutes. Repeat steps with remaining batter. Cut kraut cakes into triangles and serve with yogurt sauce.
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Nutrition Information
- Serving Size 4
- Calories 879
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 2 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g