In article >, Wayne Boatwright
> wrote:

> 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


I'd do the roast with the fresh-pack sauerkraut, mixed with a granny
smith apple chopped coarsely, and some caraway seeds. I'd pass on the
juniper berries - and then would stir in a 1/4 cup of sour cream into
the kraut before stirring - to "cream it up" a bit.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).