My husband would really like that - great fan of sauerkraut, but usually just nests his roasts in it, has never used in soup.
He wants to learn to make it himself.
It’s like having money in the bank.......when making that creamy dish, I sometimes cook an extra pkg of tortellini, and fridge it.
Serve the creamy spinach dish that night.
Couple nights later, I add some steamed broccoli florets to the pre-cooked tortellini and heat it up w/ marinara sauce. Serve under a shower of Parm and a drizzle of evo. Of course you can throw in any leftover spinach tortellini, if you have some.
That roast sounds real nice, another thought for another week.
I have been making sauerkraut for about a year and it is really easy, just two ingredients, Cabbage and unrefined salt. You can add spices of your choice. Look on YouTube.