My Bavarian Sauerkraut has a unique foreign twist through caraway seeds and browned onions that are subtly sweetened to curb the sauerkraut’s normal tartness before firing up the taste with black pepper.
1can27-oz. sauerkraut, drained and rinsed
1medium onionfinely chopped
3tablespoonsof olive oil
1tablespoonof caraway seeds
½teaspoonsof black pepper
Drain and rinse the sauerkraut before cooking in some water to boil in a covered pot on your stove.
After the sauerkraut has boiled and finished cooking in about 15 minutes, then drain.
In a frying pan, fry the chopped onions in the olive oil until golden brown.
Add the drained sauerkraut to the onions along with the sugar, caraway seeds, black pepper, and salt and mix through. Continue cooking for about 15 or 20 more minutes before serving.