PORK WITH APPLES AND SAUERKRAUT (SUNDAY)

1 1/2 pounds red potatoes, cut

into 1-inch pieces

2 pounds refrigerated sauerkraut, well-rinsed and drained

1/2 cup unsalted chicken broth 1 Granny Smith apple, unpeeled, cored and coarsely chopped

1 cup chopped onion

1 1/2 pounds lean boneless

country-style pork ribs

1/2 pound kielbasa or Polish sausage, cut into 1 1/2-inch pieces

3/4 cup apple juice 3 tablespoons brown sugar 1 teaspoon caraway seeds 1 teaspoon ground mustard 1/2 teaspoon whole allspice

Place potatoes in a 4-quart or larger slow cooker. In a large bowl, mix sauerkraut, broth, apple and onion; spoon half over potatoes. Top with pork, kielbasa and remaining sauerkraut mixture. In small bowl, mix juice, brown sugar, caraway seeds, mustard and allspice. Lightly stir mixture into sauerkraut. Cover. Cook 8 hours on low or 4 hours on high or until meat and vegetables are tender. Serves 5.

Per serving: 510 calories (percent calories from fat, 32), 38 grams protein, 50 grams carbohydrate, 9 grams fiber, 19 grams fat (6.7 grams saturated fat), 126 milligrams cholesterol, 1,671 milligrams sodium.

Note: Skip this recipe if you are on a sodium-restricted diet. Cured meats such as sausage and bacon are high in sodium, as is sauerkraut.