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Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 12 |
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This is a perfect recipe for adding in tofu. When made in a slow cooker overnight, the tofu readily absorbs all the wonderful flavors within. Tofu also increases it's nutritional values greatly and adds another texture for your tongue to play with. Served over rice stick noodles it becomes a very tasty and satiating wheat-free meal. Enjoy! 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:
1. 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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