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