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
13 1/2 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 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. Makes 6 servings.
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