Instructions: In a 3-quart saucepan over medium heat, in hot butter, cook knockwurst and carrots with caraway until meat is browned. Stir in remaining igredients.

Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until cabbage is tender-crisp, stirring occasionally.

This recipe yields 7 1/2 cups.

Yield: 7 1/2 cups

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