Creamy Sauerkraut with Chives

In this recipe, sauerkraut's tang is tempered with creamy creme fraiche. This complements roasted chicken or pan-fried pork chops, or it's a tasty baked potato topping.

1 teaspoon olive oil
3 cups drained German sauerkraut with caraway seeds
1/2 cup creme fraiche, room temperature
2 tablespoons minced chives

Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low and cover; cook until sauerkraut is hot throughout.

Remove from heat, let cool slightly, and stir in creme fraiche and minced chives. Serve.

Servings: 6
Source: the German Agricultural Marketing Board