Knockwurst and cabbage

Yield: 6 Servings

Measure Ingredient
5 \N Knackwurst links
1 \N Onion -- thinly sliced
1 small Head of cabbage -- coarsely
\N \N Shredded
½ teaspoon Salt
1 teaspoon Caraway seed
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 and caraway seeds. pour bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is tender.

Recipe By :

From: Favorite Fruitcakes By Moira Hodg File

Similar recipes