Knockwurst & Cabbage
5 to 6 knockwurst
1 onion, thinly sliced
1 small head cabbage, coarsely shredded
1/2 teas salt
1 teas caraway seeds
2 cups chicken bouillon
Cut knockwurst into 2 inch chunks
In slow-cooking pot, arrange alternate layers of meat* with onions and cabbage
Sprinkle with salt & caraway seeds
Pour bouillon over all
Cover & cook on low 5 to 6 hours or until cabbage is tender
Makes 6 servings
* For a more chewy texture in the knockwurst, meat may be added the last hour of cooking
Recipe submitted by Darlene on 12/26/97
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