Crock-Pot OnePot manual Knockwurst and Cabbage, Jambalaya, Serves

Knockwurst and Cabbage

Olive oil

8-10 knockwursts

½ cup white onions, thinly sliced

1 head purple cabbage, sliced into ¼-inch slices 1 teaspoon sea salt

2 teaspoons caraway seeds

4 cups chicken broth

1.Coat the bottom of the One PotTM stoneware with olive oil and place on stovetop set to MEDIUM heat. Brown the knockwursts on all sides.

2.Transfer One PotTM stoneware to the slow cooker heating base. Add cabbage and onions on top of knockwurst. Sprinkle with salt and caraway seeds and then pour in chicken broth. Cover and cook on LOW for 4 hours or on HIGH for about 2 hours, or until knockwursts are cooked through and cabbage and onions are softened.

Serves 8

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

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Jambalaya

1 pound cooked sausage, sliced	1 tablespoon minced garlic
2 cups boiled ham, diced	1 tablespoon parsley, minced
2 onions, chopped	½ teaspoon dried thyme
2 stalks celery, sliced	2 whole cloves
½ green pepper, diced	2 tablespoons olive or canola oil
1 28-ounce can whole tomatoes	1 cup rice, uncooked
¼ cup tomato paste

1 pound medium to large shrimp, peeled and deveined

1.Mix all ingredients except shrimp in One PotTM stoneware. Place the One PotTM stoneware in the slow cooker heating base, cover, and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

2.Thirty minutes before serving, set heating base to HIGH and add shrimp.

Serves 6-8

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

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