Tofu, Sprouts and Kraut
photo by DayJahView
- Ready In:
- 12hrs 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 (16 ounce) package tofu (firm, cubed)
- 1 (16 ounce) bag frozen Brussels sprouts
- 1 (16 ounce) can sauerkraut (rinsed)
- 16 ounces Polish kielbasa (cubed)
- 1 head white cabbage (chopped)
- 5 carrots (chopped)
- 1 garlic clove (elephant size sliced very thin)
- 2 cups ham soup base (broth)
- 1 1⁄2 teaspoons curry powder (hot curry powder)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon lemon zest
- 4 cups spinach (chopped)
- 1 (6 3/4 ounce) package rice sticks
directions
- Rinse sauerkraut well and combine all ingredients except for the rice sticks and spinach in a large slow cooker. Cook on high for 12 hours or overnight stirring occasionally. Ten minutes before serving, boil water in a 2 quart pan and add rice sticks. Turn off heat and let them sit for ten minutes. Drain rice sticks if there is excess water but do not rinse. In a large bowl, toss hot rice sticks with chopped spinach. Place rice sticks on plate (or large serving platter) and top with the kraut mixture. Serve with a side of buttered rye bread if desired. Enjoy!
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RECIPE SUBMITTED BY
DayJahView
Wisconsin Rapids, Wisconsin
Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!