1 lb. knockwurst, cut in 1" pieces
2 c. sliced carrots
1/4 tsp. caraway seeds
2 tbsp. butter
2 cans cream of celery soup
1 soup can milk
1 soup can water
3 c. cabbage, cut in shreds

In pan, brown knockwurst and cook carrots with caraway seeds in butter until tender. Stir in remaining ingredients. Bring to boil; reduce heat. Cook 10 minutes. Stir occasionally. Makes 8 cups.