Sauerkraut Dinner

Ingredients

2 medium russet potatoes scrubbed,
and sliced 1/4 thick
2 medium onions sliced, and
separated into rings
2 medium carrots peeled, and
sliced 1/2 thick
2 medium celery ribs sliced 1/4 thick
2 large garlic cloves minced
1 can no-salt-added tomatoes - (14 1/2 oz) with juice
1 jar sauerkraut - (32 oz) drained
1/2 cup unsweetened apple juice
1/2 teaspoon caraway seeds
1/2 teaspoon freshly-ground black pepper
1 1/2 pounds fully-cooked smoked turkey kielbasa cut 6 pieces

Method

Put potatoes, onions, carrots, celery, and garlic in a 5-quart or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut.

In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa.

Cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours.

To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Lean Protein, 2 Carbohydrate (1 bread/starch, 3 vegetable).

Nutrition Facts: 282 calories (20% calories from fat), 22 g protein, 10 g total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74 mg cholesterol, 1887 mg sodium.*

* Recipe not recommended for low-sodium diets.

Yield

6 Servings


( categories: | )