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Knockwurst & Cabbage
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6 Knockwurst links
1/2 tsp salt
1 Onion, thinly sliced
1 tsp Caraway seeds
1 small head cabbage shredded
2 cups chicken bouillon
Cut knockwurst into 2-inch chunks. In crock-pot 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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