Wednesday, August 24, 2016

Creamy Fresh Herb Sauerkraut


One of the cooking challenges I enjoyed most when I was the German food writer for about.com was getting creative with sauerkraut.

Honey Spiced Sauerkraut & Creamy Carrot Sauerkraut
There was a significant amount of sauerkraut still hanging out in my fridge and I was inspired by my abundant herb garden to create a new recipe. 


The recipe is so simple to make and the herbs add great flavor to the kraut. The 1/2 cup of heavy cream in the recipe does not leave the kraut swimming in cream. Add more if you like.


Or, feel free to lighten up this dish by substituting a low-fat version for the heavy cream. Get creative in selecting a combination of fresh herbs.

This cream herby sauerkraut is a great addition to any late summer barbecue and delicious served with hot dogs, sausages or hamburgers. 

Creamy Fresh Herb Sauerkraut
Prep time:10 minutes
Cook time: 15 minutes

Serves: 4

Ingredients:
  • 3 cups plain sauerkraut
  • 1 clove fresh garlic, minced
  • 1 large white onion
  • 1 tablespoon clarified butter
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons white granulated sugar, divided
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup tablespoons chopped fresh herbs (rosemary, oregano, thyme, tarragon, etc.), plus a few sprigs for garnish.

Directions:
  • Drain the sauerkraut thoroughly and set aside.
  • Peel the onion and chop into small pieces.
  • In a medium sized skillet, heat the clarified butter over a medium high heat. Add the minced garlic and stir for about a minute.
  • Add the chopped onions and cook, stirring occasionally until transparent. Don't let them brown. Add the drained sauerkraut to the pan and stir to combine. 
  • Season the mixture with salt and freshly ground black pepper. 
  • Sprinkle one teaspoon of the white granulated sugar over the mixture and stir to combine.
  • Whisk together the vegetable broth and the heavy cream. Slowly pour it into the skillet.
  • Add the fresh herbs to the pan.
  • Bring the heat to low cook for 5-10 minutes over medium heat.
  • Season again with salt and freshly ground black pepper to taste and stir in the last teaspoon of white granulated sugar.
  • Transfer the creamy herbed sauerkraut to a bowl and serve.

1 comment:

  1. I am cursed when it comes to sauerkraut--so many failures (for different reasons, the last being my husband broke a plate and got glass shards in it). But now I am inspired to try again this looks so good!

    ReplyDelete

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