Sauerkraut flavoured with sour cream, paprika and caraway seeds, Hungarian-Style Sauerkraut is an interesting and tempting vegetable dish to serve with roast pork.
1 oz. butter
1 large onion, finely chopped
1 tablespoon paprika
1 teaspoon caraway seeds
½ teaspoon salt
1 teaspoon black pepper
1 lb. canned sauerkraut
5 fl. oz. sour cream
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Stir in the paprika, caraway seeds, salt and pepper and add the sauerkraut with its can juice.
Reduce the heat to low, tightly cover the pan and cook for 45 minutes.
Remove the pan from the heat and stir in the sour cream.
Turn the mixture into a warmed serving dish and serve at once.