SAauerkraut Dinner - 29 g carbs
2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce can no-salt-added canned tomatoes with juice
1 32-ounce jar sauerkraut, drained
1/2 cup unsweetened apple juice
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground pepper
1 1/2 pounds fully-cooked smoked turkey kielbasa, cut into 6 pieces
Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) 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. Makes 6 servings.
Per serving: 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
Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)
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