Crockpot Knockwurst And Cabbage
If you're looking for something new, try this succulent dish that will make you glad you have a crockpot in your kitchen.
If you're looking for something new, try this succulent dish that will make you glad you have a crockpot in your kitchen.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
knackwurst sausage
|
* | |
| ½ | teaspoon |
salt
|
|
| 1 | small |
onions
thinly sliced |
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | head |
cabbage
small head, shredded |
|
| 2 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
knackwurst sausage
|
* |
| 2.5 | ml |
salt
|
|
| 1 | each |
onions
thinly sliced |
|
| 5 | ml |
caraway seeds
|
|
| 1 | each |
cabbage
small head, shredded |
|
| 473 | ml |
chicken broth
|
|
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.
