KNOCKWURST AND CABBAGE
1 small head cabbage (about 1 pound), cut in 4 wedges
1 can 10¾ ounces condensed cream of celery soup
¼ cup milk
1 cup chopped apples
½ teaspoon caraway seed
1 pound Knockwurst (4 links), slashed
In saucepan, cook cabbage in boiling water 10 minutes drain. In 1½ quart shallow baking dish (10 x 6 x 2 inches), arrange cabbage. Combine soup, milk, apple. and caraway; pour over cabbage. Arrange knockwurst between cabbage wedges Bake at 400 ° for 25 minutes or until hot. Stir sauce before serving. Makes 4 servings.