Description
A savory and tangy slow-cooked dish combining smoky kielbasa sausage with sauerkraut, sweet onions, and tomatoes for a hearty comfort meal that’s both flavorful and satisfying.
Ingredients
Units
Scale
- 12 oz smoked kielbasa, sliced thinly
- 1 medium onion, sliced into thin quarter moons
- 1/3 cup Besti Brown Monk Fruit Allulose Blend (optional; use brown sugar if not sugar free, or can omit)
- 2 (14-oz) cans sauerkraut, drained
- 1 (14.5-oz) can diced tomatoes, drained
- 1/2 cup reduced-sodium chicken broth
Instructions
- Layer the Base Ingredients: Place kielbasa slices at the bottom of the slow cooker. Layer the thinly sliced onions over the kielbasa. If using, sprinkle the brown monk fruit sweetener (or brown sugar) evenly over the onions. This initial layering helps the flavors to meld together perfectly during cooking.
- Add Remaining Ingredients: Dump the drained sauerkraut and diced tomatoes evenly into the slow cooker, creating layers of contrasting flavors. Pour the chicken broth over everything to provide moisture and help steam the ingredients as they cook.
- Slow Cook to Perfection: Cover the slow cooker and cook the mixture for 4-6 hours on Low setting or 2-3 hours on High setting. The longer cooking time allows the sauerkraut to absorb the smoky flavor from the kielbasa while the acidity mellows and the onions caramelize.
Notes
- For extra flavor, you can brown the kielbasa in a skillet before adding it to the slow cooker.
- Rinsing the sauerkraut before using can reduce the tanginess if preferred.
- This dish pairs wonderfully with mashed potatoes, bread dumplings, or crusty bread.
- Leftovers can be refrigerated for up to 3 days and often taste even better the next day.
- For a more robust flavor, add 1 teaspoon of caraway seeds or 1 tablespoon of whole grain mustard.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
