Knockwurst And Cabbage Recipe - Cooking Index
Knockwurst And Cabbage Recipe - Cooking Index
If a more chewy texture in the knockwurst is preferred, add the meat during the last hour of cooking.
Type: Meat| 6 | Knockwurst links | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Onion - thinly sliced | |
| 1 teaspoon | 5ml | Caraway seeds |
| 1 teaspoon | 5ml | Cabbage head - shredded (small) |
| 2 cups | 125g / 4.4oz | 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.
This recipe yields 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
Average rating:
4 (2 votes)
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