Polish- Dumplings, Kraut 'n Apples n Bacon
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 231.4
- Total Fat: 10.8 g
- Cholesterol: 42.7 mg
- Sodium: 631.4 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.0 g
- Protein: 12.7 g
View full nutritional breakdown of Polish- Dumplings, Kraut 'n Apples n Bacon calories by ingredient
Introduction
this is my Grandma's recipe that I have altered to be more diet friendly. This recipe makes 16 servings. and is wonderful served with mashed potatoes and rye bread..this is my Grandma's recipe that I have altered to be more diet friendly. This recipe makes 16 servings. and is wonderful served with mashed potatoes and rye bread..
Number of Servings: 16
Ingredients
-
Sauerkraut, 1lb. canned
*Kowalski Kielbasa, 2lbs. fresh cut into 1inch pcs.
Apples, tart, 3 large peeled and sliced thin.
Splenda Brown Sugar Blend, 1/4cup
Nu-Salt (salt substitute) 3/4 tspns
Pepper, black, 1/8 tsp
Apple juice, unsweetened, 8 fl oz
Water, tap, 1 cup
Cabbage, fresh, 1/4 head, small head shredded
Bacon, 8 medium slices, diced small and cooked.
for dumplings:
Egg substitute, liquid (Egg Beaters), 3 fl oz
Flour, white, 1 cup
Directions
in a electric roaster or slow cooker.
layer 1/2 of each. cabbage, sourkraut, apples,
then the splenda brown, salt, pepper,and all the bacon.
next put the keilbasa slices on a layer
then layer the reaming 1/2 of each. in order cabbage, sourkraut, apples. splenda brown, salt, pepper
Add water and applejuice do not mix.
Cover and cook for 3 to 3-1/2 hours(electric roaster 325 degrees) or on low(Slow cooker) for 6 to 7 hours or until apples are tender.
Dumpling:
bring 4 cups of water to a boil on the stove top
while water is boiling
mix flour and egg substitute make a dough
roll the dough out to .25 inch thick
with a pizza cutter cut dough into .5 squares.
With water at a full rolling boil
seperat the squares and drop into the water , stir with wooden spoon. let boil for 5 minutes.
Strain.
Mix the strained dumpling into the sourkraut mixture
Let cook addition 15 minutes.
This recipe makes 16 servings. and is wonderful served with mashed potatoes and rye bread.
Number of Servings: 16
Recipe submitted by SparkPeople user MARYMAZILLA.
layer 1/2 of each. cabbage, sourkraut, apples,
then the splenda brown, salt, pepper,and all the bacon.
next put the keilbasa slices on a layer
then layer the reaming 1/2 of each. in order cabbage, sourkraut, apples. splenda brown, salt, pepper
Add water and applejuice do not mix.
Cover and cook for 3 to 3-1/2 hours(electric roaster 325 degrees) or on low(Slow cooker) for 6 to 7 hours or until apples are tender.
Dumpling:
bring 4 cups of water to a boil on the stove top
while water is boiling
mix flour and egg substitute make a dough
roll the dough out to .25 inch thick
with a pizza cutter cut dough into .5 squares.
With water at a full rolling boil
seperat the squares and drop into the water , stir with wooden spoon. let boil for 5 minutes.
Strain.
Mix the strained dumpling into the sourkraut mixture
Let cook addition 15 minutes.
This recipe makes 16 servings. and is wonderful served with mashed potatoes and rye bread.
Number of Servings: 16
Recipe submitted by SparkPeople user MARYMAZILLA.