Ingredients:
- 1 generous spoon full of dijon mustard stirred into broth
- sour cream for garnish per bowl
Directions:
- In the skillet you browned the kielbasa in, fry the leeks until wilted and soft. Deglaze with a splash of dry vermouth (my addition)
- Add sauerkraut, broth with the mustard and cook 10 minutes.
- Add kale and reserved kielbasa. cook another 10 minutes.
- Adjust seasonings with salt and pepper.
- Serve with garnish.
- Low carbers can't eat this with bread, but my husband dunks chunks of pumpernickel in this and calls it complete.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.52 Kcal (387 kJ) | ||
| Calories from fat | 25.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 3% | |
| Sodium | 1805.3mg | 75% | |
| Potassium | 515.21mg | 11% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 72.1mg | 120% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 24.33 Kcal (102 kJ) | ||
| Calories from fat | 6.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 4% | |
|---|---|---|---|
| Cholesterol | 2.58mg | 3% | |
| Sodium | 474.65mg | 75% | |
| Potassium | 135.46mg | 11% | |
| Total Carbs | 2.67g | 3% | |
| Sugars | 0.61g | 9% | |
| Dietary Fiber | 0.69g | 10% | |
| Protein | 1.14g | 9% | |
| Vitamin C | 18.9mg | 120% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 9% | |
| Calcium | 26.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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