Sauerkraut Dinner
By: Anonymous
Published: Saturday, February 13, 2010 - 1:06pm

Ingredients




2 mediums russet potatoes scrubbed,
and sliced 1/4" thick
2 mediums onions sliced, and
separated into rings
2 mediums carrots peeled, and
sliced 1/2" thick
2 mediums celery ribs sliced ¼" thick
2 lrgs garlic cloves minced
1 can no-salt-added tomatoes - (14 ½ oz) with juice
1 jar sauerkraut - (32 oz) drained
cup unsweetened apple juice
teaspoon caraway seeds
teaspoon freshly-ground black pepper
pound fully-cooked smoked turkey kielbasa cut 6 pie

Preparation

1 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. 2 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. 3 Cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours. 4 To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot. 5 This recipe yields 6 servings. 6 * Recipe not recommended for low-sodium diets.