Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | From: Judy Garnett PJXG05A |
| 1 \N | Sm Cabbage; cut in wedges |
| 1 cup | Mushrooms; canned |
| 2 tablespoons | Tapioca; quick cooking |
| 1 \N | Chicken; broiler or fryer - |
| \N \N | And frozen |
| 1 \N | Jars Meatless spaghetti sauc |
| \N \N | Parmesan cheese; grated |
In a 3½ to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.
Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used ¼ cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicke n breasts.