6    Knockwurst links
1/2 ts Salt
1    Onion, thinly sliced
1 ts Caraway seeds
1    Small head cabbage shredded
2 c  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…..