Creamy Fresh Herb Sauerkraut

One of the cooking challenges I enjoyed most when I was the German food writer for a popular food site, was getting creative with sauerkraut. This Creamy Fresh Herb Sauerkraut is no exception. Creating sauerkraut from scratch is a long process. I am impatient. So I add flavors, herbs, and spices to the prepared version from the supermarket.

Recently, there was a significant amount of sauerkraut hanging out in my fridge. Also, I was inspired by my abundant herb garden. To be honest, my herb garden is way beyond abundant. It is veering into the out-of-control level. Consequently, it was time to combine these two and create a new flavored sauerkraut recipe.

Creamy, but also healthy:

This Creamy Fresh Herb Sauerkraut recipe is simple to make. This dish comes together in only 25 minutes. Additionally, those fragrant fresh herbs add great flavor to the kraut. The recipe contains only one-half cup of heavy cream. Consequently, the dish is not swimming in cream. Add more if you would like the recipe to turn out extra creamy. Alternatively, for a lighter version, use a low-fat cream or Half and Half.

Also, lighten up this Creamy Fresh Herb Sauerkraut dish by substituting low-fat cream. Get creative in selecting a combination of fresh herbs. Alternatively, stick with just one herb flavor. For example, rosemary, oregano, or thyme all work beautifully individually.

Also, I am counting on all the probiotic benefits of sauerkraut offsetting the heavy cream factor. Additionally, Sauerkraut contains vitamin C and iron, both are helpful to your immune system.

The only other excuse to make this dish is it’s delicious. Creamy Fresh Herb Sauerkraut is a great addition to any late summer barbecue. It is delicious when served with hot dogs, sausages, or hamburgers.

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Creamy Fresh Herb Sauerkraut

Course Side Dish

Cuisine German

Keyword Sauerkraut

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 3 cups plain sauerkraut
• 1 clove fresh garlic minced
• 1 large white onion
• 1 tablespoon clarified butter
• Salt and 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.

Instructions

1. Drain the sauerkraut thoroughly and set aside.
2. Peel the onion and chop into small pieces.
3. In a medium-sized skillet, heat the clarified butter over medium-high heat. Add the minced garlic and stir for about a minute.
4. 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.
5. Season the mixture with salt and freshly ground black pepper.
6. Sprinkle one teaspoon of the white granulated sugar over the mixture and stir to combine.
7. Whisk together the vegetable broth and the heavy cream. Slowly pour it into the skillet.
8. Add the fresh herbs to the pan.
9. Bring the heat to low cook for 5-10 minutes over medium heat.
10. Season again with salt and freshly ground black pepper to taste and stir in the last teaspoon of white granulated sugar.
11. Transfer the creamy herbed sauerkraut to a bowl and serve.