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Sauerkraut in cream sauce

updated

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Ingredients for 4 servings:

  • 500 g sauerkraut
  • 150 g onion(s), diced
  • 200 ml cream
  • some salt and pepper
  • Sugar
  • Parsley
  • Butter, for sautéing
  • n. B. cornstarch

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sauté the onions in butter until translucent. Tear the sauerkraut apart (rinse if it’s too sour), chop it finely if necessary, and add it to the pot with its own juices. Simmer until almost tender. Pour in the cream, add the spices, stir, continue simmering, and season to taste. Thicken slightly with cornstarch mixed with cold water if the sauce is too thin. Maultaschen (ravioli) are delicious with this sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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