• 1 cup water
• 2 cups vegetable broth
• 3 cups chicken broth
• 1/2 head of cabbage
• 1 tablespoon butter or margarine
• 1 leek, chopped
• 3 lbs russet potatoes, quartered or cubed
• 2 large carrots, peeled and sliced
• 1 stick of celery, chopped
• 1/2 white onion, diced
• 1/2 yellow onion, diced
• 1/4 bush parsley, chopped
• salt and pepper to taste
• 3 bratwurst, sliced and uncooked
• 1 can of cream of potato or 1/4 – 1/2 cup of cream
– Cook all together in 7 – 8 qt. slow cooker for 6 hours on high and 6 hours on low.
– Can be cooked on stove top and in oven. Cook on low for 12 hours on stove, lid partially on. Cook at 325° F in oven for 3 – 6 hours uncovered.
– All vegetables can be cut to preference. Cooking time may need adjusting if vegetables are much smaller than quartered sizes and or slices.
*can be cooked on low whole time if won’t be checked between 14 – 16 hours. Do not cook for longer than 16 hours, can burn on the bottom or becomes far too mushy. Cook for less time if you still want crunch in the vegetables (cook no more than 8 hours).
