Kielbasa, Apple and Sauerkraut Stew

Ingredients:

1 cup egg noodles Salt 1 large onion, peeled and coarsely chopped 2 carrots, pared and sliced 2 medium, sweet-tart apples, cored and thinly sliced 1 large garlic clove, peeled and minced 1 to 2 tablespoons vegetable oil 1 pound kielbasa, sliced 1/2-inch thick 1 cup riesling wine Pepper to taste 1/2 teaspoon caraway seeds 2 cups sauerkraut, rinsed under cold water and drained 2 teaspoons Bavarian-style mustard

Instructions:

Cook noodles in large pot of boiling, salted water until tender. Drain and set aside. Meanwhile, in heavy-bottomed pot, sauté onion, carrot, apple and garlic in 1 tablespoon vegetable oil until onion is transparent (about five minutes). Add more oil if necessary to keep ingredients from sticking. Add sausage slices and brown briefly (about 5 minutes), stirring occasionally to prevent burning. Stir in half the wine, and scrape up any browned bits on bottom of pot. Add salt, pepper and caraway seeds. Stir in sauerkraut, and cook over low heat for 10 minutes. Stir in mustard. Taste. Add more if desired. Add remaining wine as stew gets dry and heat through. Stir in noodles

Serve hot to six.

Nutrition information: Nutrition facts per serving: 449 calories; 24 fat g; 52 percent calories from fat; 15 g protein; 35 g carbohydrates; 5 g dietary fiber

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