Hearty Knockwurst Supper Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (10 3/4 oz.) condensed chicken broth, 2 prescrubbed large baking potatoes, 4 large carrots, 1 large onion, 1 pkg. (1 lb.) knockwurst, 1 medium cabbage (1 lb.), salt and caraway seed.
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Directions: |
Directions:In a 4-quart Dutch oven, bring the undiluted chicken broth to boiling. Wash and quarter potatoes. Peel the carrots and split in half lengthwise. Slice the onion. Slash the knockwurst at 1-inch intervals. Add potatoes, carrots, onion and knockwurst to the broth. Cover and cook 10 minutes. Wash the cabbage and cut into wedges. Add to vegetables and broth in the Dutch oven. Sprinkle with 1/4 tsp. salt and 1/4 tsp caraway seed. Cover and cook 10 minutes. Into 3 small serving dishes, spoon sour cream, mustard, and horseradish sauce to serve with the boiled dinner. Serve the boiled dinner from the Dutch oven with cooking broth spooned over it. |
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Number Of
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Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Best served in a wide low bowl or a plate with a bit of side to it. I serve myself from all three of the toppers. The sour cream goes on my potato, the mustard goes on my knockwurst, and the horseradish sauce goes on my cabbage. We've been eating this at our house since 1979. It's an easy go-to comfort food for us.
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