2 All Beef Knockwurst links, each about 4 oz
2 tablespoons butter
1 small onion, cut into thick slices
⅓ of a small head of cabbage, about 12 oz, cut into thick slices
1 large carrot, cut into 1/2-inch slices
1 medium Yukon gold potato, cut into ½-inch thick slices
1 cup of chicken broth
1 teaspoon whole-grain dijon mustard
¼ teaspoon caraway seeds
¼ teaspoon black pepper
Combine the chicken broth, mustard, caraway, and black pepper in a small mixing bowl.
In a deep skillet with a cover melt the butter. Brown the knockwurst on all sides over medium heat. Remove the knockwurst to a plate. Add the cabbage and chicken broth mixture. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 30 minutes or until the vegetables are tender.
After 15 minutes, place the knockwurst on top of the vegetable, cover it, and cook for the remainder of the time.