A creamy and flavorful sauerkraut dish enhanced with caraway seeds and a touch of sweetness.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the caraway seeds and cook for an additional minute.
This step releases the aroma of the seeds.
Sprinkle the flour over the mixture and stir well to combine.
Cook the flour briefly to remove its raw taste.
Add the sauerkraut, vinegar, sugar, and black pepper, stirring to combine.
Mix thoroughly to evenly distribute the flavors.
Pour in the heavy cream and cook gently until heated through.
Avoid boiling to prevent the cream from curdling.
Serve warm as a side dish or topping.
Garnish with fresh herbs for added color and flavor.
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