Ingredients:
- 6 links knockwurst
- 1/2 teaspoon salt
- 1 medium onion, thinly sliced
- 1 teaspoon caraway seeds
- 1 small head cabbage, shredded
- 2 cups chicken broth
Preparation:
Cut knockwurst into 2-inch chunks. In Crockpot arrange alternate layers of knockwurst chunks with onions and cabbage. Sprinkle with salt and caraway seeds. Pour chicken broth over all. Cover and cook on low 5 to 6 hours or until cabbage is tender. Makes 6 servings.
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