Description
A comforting dish combining smoky kielbasa, tender potatoes, and tangy sauerkraut, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 4 cups well-drained sauerkraut
- ¾ cup chicken stock (or water)
- 1½ pounds baby potatoes (halved or quartered)
- ½ teaspoon freshly ground black pepper
- Salt (to taste)
- 1 tablespoon light brown sugar (optional)
- 1 medium yellow onion (finely sliced)
- 1½ pounds smoked Polish kielbasa (sliced into thick sections)
- 2 cloves garlic (minced, optional)
- 1 teaspoon caraway seeds (optional)
Instructions
- Start with potatoes: Scatter the halved baby potatoes evenly across the bottom of your slow cooker insert.
- Layer the aromatics: Evenly distribute the sliced onion and minced garlic (if using) over the potatoes.
- Sausage time: Top with the sausage slices.
- Layer the kraut: Gently add the sauerkraut on top.
- Season it right: Sprinkle in the caraway seeds, black pepper, and salt. If desired, dust the top with brown sugar.
- Moisten the layers: Carefully pour the chicken broth across the surface.
- Set for success: Secure the lid and set the cooker to LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
- Gently mix & serve: Once done, gently fold the ingredients before plating.
Notes
For a milder taste, rinse the sauerkraut before use. Great with crusty bread and mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg