5-6 knockwurst links
1 onion, thinly sliced
1 sm. head cabbage, coarsely shredded
1/2 tsp. salt
2 tbsp. caraway seeds
2 c. chicken broth

Cut knockwurst into 2 inch chunks. In slow cooking 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 5-6 hours or until cabbage is tender. Makes 6 servings.