| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Cabbage, Chicken |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour |
| 1 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Celery seed |
| 1 |
|
Chicken, cut up |
| 1/4 |
c |
Oil |
| 2/3 |
c |
Chopped onion |
| 16 |
|
Ounce can tomatoes; undrained |
| 8 |
|
Ounce can tomato sauce |
| 2 |
ts |
Caraway seed |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 4 |
c |
Shredded cabbage |
| 1 |
c |
Shredded mozzarella cheese; optional |
INSTRUCTIONS
In a plastic bag, mix together flour, seasoned salt and celery seed. Add
chicken, a few pieces at a time. Shake to coat. Place oil in frypan. Heat
to medium. Add chicken and cook, turning, 10 minutes until brown on all
sides. Remove from pan. Place chicken in large shallow baking dish. In same
frypan, place onion and cook over Medium heat for 3 minutes until tender.
Add tomatoes, tomato sauce, carawy seed, salt and sugar. Heat to boiling.
Add shredded cabbage. Stir to mix. Spoon cabbage mixture over chicken,
lifting chicken to put some underneath. Cover with foil. Bake at 350 F. for
1 hour or until chicken is fork tender. Remove foil. Sprinkle 1 cup cheese
over chicken, if using. Return to oven for one minute to melt cheese.
Recipe By : Source Unknown/bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #233
Date: Tue, 01 Oct 1996 11:03:47 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : Delicious.
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