Crockpot Knockwurst & Cabbagemeats 6 knockwurst links 1/2 teaspoon salt 1 onion, thinly sliced 1 teaspoon caraway seeds 1 small head cabbage shredded 2 cup 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..... From: Trevor Bates Date: 25 Jun 96 |
