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Crockpot Knockwurst And Cabbage
| Ingredients | |||
| 6 | each | knockwurst links | |
| 1/2 | teaspoon | salt | |
| 1 | each | onion, thinly sliced | |
| 1 | teaspoon | caraway seeds | |
| 1 | each | cabbage, small head, shredded | |
| 2 | cup | chicken bouillon | |
Directions: | |||
| Cut knockwurst into 2 inch chunks. In crockpot arrange alternate layers of meat with onions and cabbage. Sprinkle with salt and caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is tender. Makes 6 servings. NOTE: If a more chewy texture in the knockwurst is preferred, add the meat during the last hour of cooking. | |||
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