Oven-Baked Sauerkraut Pie
Fluffy, beautiful, very tasty! With a simple vegetable filling. Sauerkraut pie is baked in the oven from tender yeast dough. The top is formed from small rolls, giving the pastry a lovely look. For variety, you can add sautéed mushrooms, any ground meat, or aromatic herbs to the filling.
Updated : 28 January, 2026
Easy
About 1 hour.
Ingredients
Dough
1
Eggs
1.5 tablespoon
Sugar
0.5 teaspoon
Salt
1 teaspoon
Dry yeast
130 milliliters
Milk
70 milliliters
Water
2 tablespoon
Butter
3 tablespoon
Vegetable oil
360 grams
Wheat flour
Filling
450 grams
Sauerkraut
1
Onions
2 tablespoon
Vegetable oil
to taste
Ground black pepper
Topping
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a yeast sauerkraut pie in the oven? First, prepare the ingredients for the filling.
Step 2
Wash the peeled onion and dice it finely.
Step 3
Drain all the liquid from the sauerkraut. Stew the cabbage in a skillet with vegetable oil. To make it softer, add a little warm water while it stews. After 2-3 minutes, add the diced onion to the cabbage and stir.
Step 4
Stew the filling until the cabbage is soft. Add ground black pepper if desired. Let the filling cool.
Step 5
Measure out the ingredients for the dough. Melt the butter in advance and let it cool slightly. Use neutral (odorless) vegetable oil. Warm the milk and water slightly.
Step 6
Sift the flour through a sieve to aerate it. This helps the dough rise more easily and makes it fluffy and light.
Step 7
In a small bowl, combine the yeast, 1 teaspoon sugar, and warm water. Stir and leave for 10-12 minutes to activate the yeast. A foamy “cap” should form on the surface, showing the yeast is good. If no foam forms or it rises very weakly, replace the yeast.
Step 8
For the dough, use a large bowl with high sides. Beat the egg with salt and the remaining sugar until smooth.
Step 9
Pour in the warm milk and stir.
Step 10
Add the activated yeast and gently stir again.
Step 11
Pour in the melted butter and the vegetable oil; mix.
Step 12
Add about 3/4 of the flour. Mix the dough first with a spoon. Don’t add all the flour at once - the dough may need less than the recipe states. Too much flour will make it heavy.
Step 13
Add the remaining flour gradually, mixing the dough by hand.
Step 14
Knead a soft, smooth dough that doesn’t stick to your hands. Cover the bowl with a towel and leave it in a warm place to rise for 70-80 minutes.
Step 15
When the dough increases 2-2.5 times in volume, you can start shaping.
Step 16
Gently punch down the dough and place it on a floured surface. Separate 1/3 of the dough for the bottom crust and 2/3 for the top.
Step 17
Roll the smaller portion into a round sheet slightly larger than the diameter of your baking pan.
Step 18
Grease the bottom and sides of the pan with vegetable oil. Any oven-safe pan works: metal, ceramic, or glass. Place the rolled dough into the pan and form the sides. My pan is 23 cm (about 9 in) in diameter.
Step 19
Spread the cabbage filling over the dough.
Step 20
Roll the remaining dough into a rectangular sheet.
Step 21
Cut the dough into strips about 2-3 cm (3/4-1 1/4 in) wide.
Step 22
Roll each strip into a small spiral roll.
Step 23
Arrange the rolls on top of the filling. Cover the pie with a light towel and leave to proof for 15-20 minutes. Preheat the oven to 180°C (356°F).
Step 24
Brush the top of the pie with egg yolk.
Step 25
Bake in a preheated 180°C (356°F) oven until nicely browned, about 30 minutes. If the top browns but the inside isn’t baked through, cover the top with foil and bake until done. Time and settings may vary - adjust to your oven.
Step 26
Let the finished sauerkraut pie cool slightly, remove from the pan, and serve. Enjoy!
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