Recipe of the Week: Knockwurst and Cabbage, by R.V.


  • 5 to 6 knockwurst links
  • 1 onion, thinly sliced
  • 1 coarsely shredded, small head of cabbage
  • 1/2 tsp salt
  • 1 tsp caraway seeds
  • 2 cups of chicken bouillon


  1. Cut knockwurst into 2-inch chunks.
  2. Arrange alternate layers of meat, onions, and cabbage.
  3. Sprinkle with salt and caraway seeds.
  4. Pour bouillon over all.
  5. Cover and cook on low for 5 to 6 hours. Add water if necessary to keep from boiling dry.

Note, if you want a more chewy texture on the meat, just add it the last hour of cooking.

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