| | Directions | | in a 3 1/2-4 quart slow cooker, combine potatoes, carrots, and onion. In medium bowl, combine brown sugar, mustard, and caraway seeds; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker. Cover; cook on low for at least 8 hours, or until vegetables are tender. Yield: Four 2 cup servings. Note: Weight watchers 6 points per serving. |
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| Ingredients | | - |  | 6 red potatoes, peeled and quartered (small) |
| - | | 8 fresh baby carrots, cut inch 1/4 inch slices |
| - | | 1 onion, cut into thin wedges (medium) |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon spicy brown mustard |
| - | | 1 teaspoon caraway seeds |
| - | | 1 can sauerkraut (15 ounce can) |
| - | | 1 pound fully-cooked turkey kielbasa, cut into 1 inch slices |
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