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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I came up with this chicken and cabbage dish on my own. But I owe it all to my two grandmothers, who taught me everything they know about cooking traditional German dishes. Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
3/4 cup king arthur unbleached all-purpose flour |
3 tablespoons butter |
3 tablespoons canola oil |
3/4 teaspoon garlic powder, divided |
1/2 teaspoon pepper, divided |
1 large head green cabbage (3 pounds), coarsely chopped |
1 large onion, chopped |
1 can (29 ounces) sauerkraut, rinsed and drained |
1 can (15 ounces) tomato sauce |
1/3 cup packed brown sugar |
1/4 cup cider vinegar |
Directions:
1. Place flour in a large resealable plastic bag. Add chicken to bag, a few pieces at a time. Seal bag and toss to coat. In a large skillet, brown chicken in oil and butter on all sides. Transfer to a large Dutch oven or roaster; sprinkle with 1/4 teaspoon garlic powder and 1/8 teaspoon pepper. Top with half of the cabbage and onion.
2. In a large bowl, combine the sauerkraut, tomato sauce, brown sugar, vinegar and remaining garlic powder and pepper. Pour half over the cabbage and onion. Repeat layers.
3. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear and cabbage is tender. Yield: 4 servings.
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