Ingredients:

1/2 head green cabbage

Red onion

Salt & Pepper

1 bouillon cube with 1 cup of water

1 cup of water

Apple cider vinegar

Caraway seeds

Bockwurst (or whatever wurst you prefer)

Begin by cleaning and chopping up 1/2 a head of green cabbage. Our crock pot is small, so if you have a larger crock pot you can double this recipe. Chop up a small red onion and place the green cabbage and red onion in the crock pot. Sprinkle in pepper and salt to taste. We typically avoid salt in recipes, but for this recipe we recommend using it to help the green cabbage maintain a slight crispness. Next prepare a bouillon cube with one cup of boiling water. We used a chicken stock, but if you are vegetarian, feel free to supplement it! Pour in the cup of bouillon cube and a separate cup of water. Next drizzle apple cider vinegar in the crock pot and sprinkle caraway seeds. Mix everything and then place the bockwurst on top. Heat for a minimum of four hours. We had the crock pot on low for two hours and then two and a half hours on high to really allow the flavors to absorb. Afterwards remove the bockwurst and pan fry for a nice outside coloring. Place and enjoy! We had the bockwurst with some pumpernickel bread and grain mustard with a side bowl of the cabbage. It was delicious!

Side note: Our bockwurst was from G&W Meats.

Side note: This meal is perfect for a relaxing day at home when it is cold outside!