Sauerkraut pie

This savory dish doesn't only taste good on cold days. 

If you're not the biggest souerkraut fan you could still love this; it's not too sour.

Gluten free
180 degrees | 45 minutes
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  • 3P3 eggs
  • 4P200 grams of feta cheese
  • 5P166 grams of bacon
  • 0.75C500 grams of cooked sauerkraut
  • 5.75C307 grams of sweet potato
  • 2C25 grams of cranberries
  • 0.5C59 grams of onion
  • 2C30 grams of oatmeal
  • 1C304 grams of cauliflower
  • 1F3 grams of olive oil
  • 5F15 grams of almond flour
  • 6F20 grams of sunflower seeds
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How to cook

  • Start with draining the liquid from the sauerkraut. Squeeze as much of it out as you can.
  • Chop the onion and bake it shortly in a bit of olive oil, some garlic and salt & pepper.
  • Add the bacon in pieces and bake them shortly.
  • Dice the sweet potato and cook the pieces until they're soft.
  • Cook the cauliflower as well until it's soft.
  • Mash the sweet potato and cauliflower. You can use a hand blender or a fork.
  • Add to a large bowl and mix the following ingredients with it: the sauerkraut, the eggs, the onions and bacon, the oatmeal, the cranberries and the almond flour.
  • Add lots of (fresh) thyme and some salt and pepper.
  • Put a bit of wax paper at the bottom of a cake tin and use a bit of olive oil to grease the sides.
  • Scoop the pie mixture into the cake tin and press lightly.
  • Crumble the feta cheese on top and add the sunflower seeds as well.
  • Cook in the oven at 180 degrees for about 45 minutes.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • Use a skewer around the edges to make sure the pie doesn't stick to the cake tin when you open it.