Cut knockwurst into 5 cm chunks. In crockpot arrange alternate layers of meat with onions and cabbage. Sprinkle with salt and caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is tender.
Makes 6 servings.
NOTE: If a more chewy texture in the knockwurst is preferred, add the meat during the last hour of cooking.