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Frank and Kraut Stew

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Ingredients
  Onion 1 Large, sliced
  Margarine/Butter 2 Tablespoon
  Canned sauerkraut 16 Ounce, snipped (1 Can, Undrained)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Potatoes 3 Medium, peeled and cubed
  Carrots 2 Large, diced
  Water 1 Cup (16 tbs)
  Brown sugar 2 Tablespoon
  Chicken bouillon cube 1
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frankfurters 1 Pound, quartered
Directions

In Dutch oven cook onion in margarine till tender.
Add sauerkraut, tomatoes, potatoes, carrots, water, sugar, bouillon cube, salt, and pepper.
Simmer, covered, till tender, about 45 minutes; stir occasionally.
Add frankfurters; simmer, covered, about 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
12

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4.07941
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 197 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 24.9 mg8.3%

Sodium 860.3 mg35.8%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3.6 g14.3%

Sugars 5.2 g

Protein 7 g14.2%

Vitamin A 49.3% Vitamin C 34.9%

Calcium 14% Iron 16%

*Based on a 2000 Calorie diet

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Frank And Kraut Stew Recipe