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Ingredientes
- 6 x knockwurst links
- 1/2 tsp salt
- 1 x onion thinly sliced
- 1 tsp caraway seeds
- 1 sm cabbage head shredded
- 2 c. chicken bouillon
Direcciones
- 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 hrs or possibly till cabbage is tender.
- This recipe yields 6 servings.
- Comments: If a more chewy texture in the knockwurst is preferred, add in the meat during the last hour of cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 175 | 69% |
| Total Fat 19.45g | 24% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1098mg | 46% |
| Potassium 395mg | 11% |
| Total Carbs 9.72g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.98g | 3% |
| Protein 10.63g | 17% |
