Ingredients
- 2 medium russet potatoes, scrubbed and sliced 1/4 inch thick shopping list
- 2 medium onions, sliced and separated into rings shopping list
- 2 medium carrots, peeled and sliced 1/2 inch thick shopping list
- 2 medium ribs celery, sliced 1/4 inch thick shopping list
- 2 large garlic cloves, minced shopping list
- 1 14 1/2 ounce can no salt added canned tomatoes with juice shopping list
- 13 1/2 ounce jar sauerkraut, drained shopping list
- 1/2 cup unsweetened apple juice shopping list
- 1/2 teaspoon caraway seeds shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1 1/2 pounds fully cooked smoked turkey kielbasa, cut into 6 pieces shopping list
How to make it
- Put potatoes, onions, carrots, celery and garlic in a 5 quart or larger 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.
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