Knockwurst and Cabbage

I’m still going through my Crock-Pot daily calendar phase and found another tasty recipe to share. This time it’s for a German comfort food that my folks can’t get enough of!

Aside from having to brown the sausage and cut up the veggies, there really wasn’t a lot of preparation before throwing everything into the Crock-Pot. I decided to leave out the caraway seeds because I don’t like them. Initially I contemplated whether I should try to find a decent substitute, but the dish wound up having excellent flavor without them anyway.

We enjoyed our knockwurst and cabbage with a variety of mustard…yellow, whole-grain, spicy brown, and horseradish. The next time I make this, I might try throwing in some baby red potatoes along with the other main ingredients at the beginning.

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Olive oil
8 to 10 knockwurst sausages
1 head red cabbage, cut into ¼-inch slices
1/2 cup thinly sliced white onion
2 teaspoons caraway seeds
1 teaspoon salt
4 cups chicken broth


1. Heat oil in skillet over medium heat. Brown knockwursts on all sides. Transfer to CROCK-POT slow cooker.

2. Add cabbage and onion to CROCK-POT slow cooker. Sprinkle with caraway seeds and salt. Add broth. Cover; cook on LOW 4 hours or on HIGH about 2 hours or until knockwursts are cooked through and cabbage and onions are soft.

Makes 8 servings

Original recipe printed in 2014 Crock-Pot, The Original Slow Cooker, Recipe-A-Day 365 Tear-off Daily Calendar.

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