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.
Yield
6 servingsPrep
30 minCook
5 hrsReady
5 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
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.