CHEF JEFF — ONE BYTE AT A TIME: Bologna and Sauerkraut StewThis dish is perfect to warm up on a cold winter day.
By: Herald Staff Report,
This dish is perfect to warm up on a cold winter day.
Bologna and Sauerkraut Stew
1 large onion, chopped
1 garlic clove, minced
1 tablespoon canola oil
1 14½-ounce can diced tomatoes, undrained
1 14-ounce can sauerkraut, undrained
6 small potatoes, peeled and halved
1 teaspoon caraway seeds
1 teaspoon sugar (optional)
1 pound fully cooked ring bologna
In skillet, saute onion, garlic in oil until tender. Transfer to 2½-quart baking dish. Add tomatoes, sauerkraut, potatoes, caraway and sugar; mix gently. Cover, bake at 350 degrees for 30 minutes. Cut meat into 1-inch chunks; arrange over vegetables. Cover, bake until potatoes are tender.
Yield: Serves 8.
Approximate nutritional analysis per serving: 306 calories, 19 grams fat (6 grams saturated), 30 milligrams cholesterol, 878 milligrams sodium, 28 grams carbohydrates, 4 grams fiber, 10 grams protein.
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