Yield: 6 servings
|\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.