Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Flour |
| 1½ teaspoon | Seasoned salt |
| ½ teaspoon | Celery seed |
| 1 \N | Chicken, cut up |
| ¼ cup | Oil |
| ⅔ cup | Chopped onion |
| 16 \N | Ounce can tomatoes; undrained |
| 8 \N | Ounce can tomato sauce |
| 2 teaspoons | Caraway seed |
| 1¼ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 4 cups | Shredded cabbage |
| 1 cup | Shredded mozzarella cheese; optional |
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@...
Posted to MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:03:47 -0400 From: Robertal Banghart <bobbi744@...> NOTES : Delicious.