|A delicious slow cooked supper for chilly Fall evenings|
Use fresh sauerkraut in plastic bags (in the deli & refrigerated vegetable cases in the grocery store). If you can't find fresh, go for the large jarred variety. Canned sauerkraut loses its freshness and is a little stale.
Find Canadian bacon at the grocery store alongside regular bacon or look for it near the lunch meat & cheese section.
From Weight Watcher Slow Good Super Slow-Cooker Cookbook, ©2005
Makes 8 servings
Sauerkraut & Canadian Bacon
2½ pounds fresh sauerkraut
1½ pounds baby Yukon Gold or small red potatoes, chopped in half
1 pound Canadian bacon, cut into 1" pieces
1 pkg sliced Granny Smith apples (or 3 medium, cleaned & chopped)
2 tablespoons classic French Dijon mustard
1½ tsp. caraway seeds
1 tsp. dried & crumbled sage or 2 sprigs of fresh sage
½ tsp. freshly ground black pepper
|Just clean, cut in half & drop them into the pot!|
I bulked up this recipe for my 7 qt. oval crock pot. I used...
• About 4 pounds of sauerkraut
• 1 pkg. of baby Yukon Gold (the equivalent of 4 medium-sized gold potatoes)
• 2 pounds of Canadian bacon
• 2 pkgs. of Dole sliced red & green apples
• 3 T. of Dijon
• 3 tsp. caraway seeds
• 2 tablespoons of fresh sage
• 1 tsp. of freshly ground black pepper
Place sauerkraut, potatoes, Canadian bacon, apples, Dijon, caraway seeds, fresh sage & ground pepper into the crock pot. Mix well.
Cover & cook until the potatoes are fork tender, about 4 hours on high or 6-7 hours on low.
|This will make the house smell heavenly!|
|Yummy with dark rye or light rye bread!|