Kielbasa & Sauerkraut Supper

Kielbasa & Sauerkraut Supper

Makes 8 servings

2 lbs. fully cooked Polish kielbasa, cut into 2-inch pieces
2 lbs. sauerkraut, rinsed and drained
3 medium potatoes, pared and cut into quarters
2 carrots, cut into 2-inch chunks
2 medium onions, each cut into quarters
1 Tbs. caraway seeds
1/4 tsp. ground cloves
1 cup apple juice
2 Tbs. all-purpose flour stirred into 1/4 cup cold water

  1. In a large saucepan or Dutch oven sprayed with nonstick cooking spray, over high heat, lightly brown kielbasa. Reduce heat to medium, then add sauerkraut, potatoes, carrots and onions. Stir caraway seeds and cloves into apple juice, then pour over kielbasa mixture.

  2. Cover and simmer about 45 minutes, until potatoes and carrots are just barely tender. Stir flour mixture, then stir into saucepan. Cook, uncovered, about 10 minutes, until juices are slightly thickened.

  3. Cool slightly, then transfer to Rock 'N Serveā„¢ Large Deep rectangular container. Apply seal with rocker vent in closed position. Freeze up to 1 month or refrigerate up to 2 days.

  4. To serve from freezer, rock vent to open. Defrost (30% power) 19-24 minutes, until mixture is stirrable at edges; stir lightly. Re-apply seal with vent open and heat on Medium High (70% power) 15-19 minutes, stirring once, until mixture is heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 18-24 min., stirring once, until mixture is heated through.

Per serving: 637 cal.; 25 g. pro.; 47 g. fat; 29 g. carb.; 2099 mg. sodium

Source: Tupperware