Take the sour out of sauerkraut, My Recipe of German-style

Take the sour out of sauerkraut, How I make German-style sauerkraut, My Recipes with a Twist !
German-style sauerkraut isn't just a condiment; it's a flavorful and versatile ingredient that forms the heart of many hearty and delicious meals.
Preparing the sauerkraut

Drain : Drain the sauerkraut from its brine or packaging.
Sauté aromatics: Heat bacon drippings (or butter/oil for a vegetarian option) in a pot or skillet and sauté chopped onions until translucent, add the chopped, fresh cabbage about 1 1/2 pounds and saute for 10 min or so.
Add drained sauerkraut to the pot.
Simmer: Pour in beef broth (or white wine, chicken or vegetable broth) and simmer gently with a lid on for 10-15 minutes, allowing the flavors to meld and the sauerkraut to soften.
Thicken (optional): Making a simple white sauce with flour, oil, and water
You can make a basic white sauce (or béchamel) using a roux made from oil and flour, then thinning with water (or other liquid).
Ingredients
1 part oil (e.g., olive oil)
1 part all-purpose flour, season to taste with salt, pepper.
1 water.

Serving your German sauerkraut meal
Classic pairing: German sauerkraut pairs perfectly with hearty dishes like roasted pork, pork chops, or sausages like bratwurst or kielbasa.
Starchy sides: Traditional accompaniments include mashed potatoes, fried potatoes (Bratkartoffeln), or German potato noodles (Schupfnudeln).
Other options: Consider serving with rye bread or pumpernickel, or a refreshing salad to contrast the rich flavors.
By combining prepared sauerkraut with roasted or pan-fried meats and a hearty potato dish, you'll create a satisfying and authentic German sauerkraut meal, perfect for a cozy dinner or a festive gathering

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