CHEF JEFF — ONE BYTE AT A TIME: Bologna and Sauerkraut Stew

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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