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Bologna and Sauerkraut Stew

 Bologna and Sauerkraut Stew
This old-fashioned stew conveniently bakes in the oven, so I can put it together and forget about it.
8 ServingsPrep: 10 min. Bake: 50 min.

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

  • 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.
  • 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).
Nutritional Facts: 1 serving (1 cup) equals 306 calories, 19 g fat (6 g saturated fat), 30 mg cholesterol, 878 mg sodium, 28 g carbohydrate, 4 g fiber, 10 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Bologna and Sauerkraut Stew (continued)

Wine (continued)
Gewürtztraminer