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
- 3 large potatoes shredded
- 3 Gala apples peeled and shredded
- 1 15 oz. can sauerkraut drained and rinsed
- 1/2 cup sherry cooking wine
- Salt and pepper to taste
- 1 lb. kielbasa coin-sliced
- In the slow cooker, toss together the shredded potato, shredded apple and rinsed sauerkraut.
- 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.
- Stir in sliced kielbasa.
- 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.
This turned out like mush. I really wanted to like it. Should I have squeezed out the liquid of the apples and/or potatoes?
Alisa, sorry it didn’t turn out for you. I wonder if it cooked too long. Did the food fill your slow cooker at least half way? If not, that could cause it to cook too hot.