Crockpot Knockwurst And Cabbage (#1575)
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- 6 Knackwurst Sausage
- 1/2 tsp Salt
- 1 Onions thinly sliced
- 1 tsp Caraway Seeds
- 1 Cabbage small head, shredded
- 2 cups Chicken Broth
- 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.