Slow Cooker Kielbasa with Potato-Apple Slaw

This slow cooker recipe from Kate sounds amazing!  Don’t be afraid to try the sauerkraut.  I’ve found that in recipes it isn’t nearly as “krauty” as it is when you have it straight from the jar or can.

Apple season is my favorite. As soon as they start appearing in the market, they start working their way into every meal I can possibly squeeze them into. This is one of our standard fall dinners.

Apples pair so well with kielbasa. The potatoes bulk up the slaw to make the whole dish more filling and the sauerkraut adds a great bite. The whole thing just tastes like fall and couldn’t be easier! If you’re looking for a simple, seasonal dish, this is a great go-to.


To make it, you’ll only need a few simple ingredients:


Slow Cooker Kielbasa with Potato-Apple Slaw

Serves: 4 servings

  • 3 large potatoes, shredded
  • 3 Gala apples, peeled and shredded
  • 1 15 oz. can sauerkraut, drained and rinsed
  • ½ cup sherry cooking wine
  • Salt and pepper, to taste
  • 1 lb. kielbasa, coin-sliced
  1. In the slow cooker, toss together the shredded potato, shredded apple and rinsed sauerkraut.
  2. Stir in cooking wine. Season to taste with salt and pepper. If it's still too bitter, stir in a teaspoon or two of sugar.
  3. Stir in sliced kielbasa.
  4. Cook on low for 6 hours.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Slow Cooker Smoked Sausage and Sauerkraut Soup

Slow Cooker Smoked Sausage and Sauerkraut Soup


Don’t leave me yet!  Even if you’re not too sure about the sauerkraut, don’t pass judgment on this Smoked Sausage and Sauerkraut Soup yet.

I managed to feed this to my family and everyone ate it.  And they liked it.

I told them it was German soup.  I never mentioned the sauerkraut.  My pickiest eater asked what it was and I told him cabbage.  He thought there was a bit too much of it and picked around it, but he does that with a lot of things.  He liked the rest of the soup though.  It didn’t hurt that I served it with pretzel rolls.

This soup fits perfectly with our Slow Cooker Soup series.  All the ingredients go into the crockpot and that’s it.  Several hours later it’s ready to eat.  It’s hearty, filling and wonderful with pretzel rolls or hot cornbread.

Here’s what you’ll need to make it:   [Read more…]

Reuben Sliders on Pretzel Rolls

Reuben sandwiches are a combination of a lot of strong flavors:

  • Corned beef or pastrami
  • Sauerkraut
  • Swiss cheese
  • Rye Bread
  • Thousand Island dressing

I happen to like all but one of those tastes, but I made several variations to come up with these sliders.

These are a tiny take on the original Reuben sandwich.  As soon as I saw Sister Schubert’s Soft Pretzel Rolls, I knew they would make perfect little Reubens.  I didn’t miss the rye bread at all.

We ate these as part of lunch after church.   They’re super quick to put together.  The pretzel rolls are frozen, but only take a few minutes in the oven and they are warm and soft.  We love all kinds of bread and I really like being able to keep these rolls on hand in the freezer and still be able to have them on the table quickly.

I do admit that my kids opted out of having sauerkraut on theirs.  That’s okay.  It’s easy to alter sandwiches for each person’s tastes.

Here’s what you’ll need to make them:  [Read more…]

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