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|
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.