I've made pork and sauerkraut for years, either a small roast or "country
style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
juniper berries, a teaspoon or two of brown sugar, etc.

I've never used sour cream in it, but I have eaten it in a couple of
restaurants.

Do any of you add sour cream? Suggestions on conbinations of seasonings,
etc.?

TIA

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.