Bologna and Sauerkraut Stew |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This old-fashioned stew conveniently bakes in the oven, so I can put it together and forget about it. Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1 tablespoon canola oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14 ounces) sauerkraut, undrained |
6 small potatoes, peeled and halved |
1 teaspoon caraway seeds |
1 teaspoon sugar, optional |
1 pound fully cooked ring bologna |
Directions:
1. In a skillet, saute onion and garlic in oil until tender. Transfer to a 2-1/2-qt. baking dish. Add tomatoes, sauerkraut, potatoes, caraway and sugar if desired; mix gently.
2. Cover and bake at 350° for 30 minutes. Cut bologna into 1-in. chunks; arrange over vegetables. Cover and bake 20 minutes longer or until potatoes are tender. Yield: 6-8 servings (2 quarts).
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