Ingredients
6
small red potatoes, unpeeled, quartered
8
ready-to-eat baby-cut carrots, cut into 1/4-inch slices
1
medium onion, cut into thin wedges
1
tablespoon packed brown sugar
1
tablespoon spicy brown mustard
1
teaspoon caraway seed
1
can (15 oz) sauerkraut
1
lb fully-cooked turkey kielbasa, cut into 1-inch slices
Preparation
In 3 1/2- or 4-quart slow cooker, mix potatoes, carrots and onion.
In medium bowl, mix brown sugar, mustard and caraway seed. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker.
Cover; cook on Low heat setting at least 8 hours or until vegetables are tender.
