| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Bavarian | Poultry | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Low-fat turkey kielbasa, cut |
| into 3-inch pieces | ||
| 30 | oz | Bavarian-style sauerkraut |
| 3 cans rinsed and | ||
| drained | ||
| 3 | Peeled Granny Smith apples | |
| cored and cut crosswise | ||
| into rings | ||
| 1 | Onion, thinly sliced and | |
| separated into rings | ||
| 14 1/4 | oz | Fat-free chicken broth, 1 |
| can | ||
| 1/2 | t | Caraway seeds |
| 3 1/2 | lb | Peeled red potatoes, 8 |
| medium quartered | ||
| 1 | oz | Shredded Swiss cheese, 1/4 |
| cup |
INSTRUCTIONS
Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onion are tender. Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until tender; drain. Yield: 8 servings (serving size: 1-1/2 cups sausage mixture, 1 cup potatoes, and 1-1/2 teaspoons cheese). Per serving: 450 Calories; 25g Fat (48% calories from fat); 19g Protein; 42g Carbohydrate; 60mg Cholesterol; 1810mg Sodium NOTES : Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture. Recipe by: Cooking Light, Sept. 1995, page 160 Posted to MC-Recipe Digest V1 #415 by [email protected] on Jan 28, 1997.
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