2	medium russet potatoes, scrubbed and sliced 1/4-inch thick

2	medium onions, sliced and separated into rings

2	medium carrots, peeled and sliced 1/2-inch thick

2	medium ribs celery, sliced 1/4-inch thick

2	large garlic cloves, minced

1	14 1/2-ounce (435 g) can no-salt-added canned tomatoes with juice

1	32-ounce (960 g) jar sauerkraut, drained

1/2	cup (120 ml) unsweetened apple juice

1/2	teaspoon (2.5 ml) caraway seeds

1/2	teaspoon (2.5 ml) freshly ground pepper

1 1/2

pounds (720 g) fully-cooked smoked turkey kielbasa, cut into 6 pieces

1. Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut.
2. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa.
3. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.
4. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot.