From: Judy Garnett PJXG05A
1 Sm Cabbage; cut in wedges
1 c Mushrooms; canned
2 tb Tapioca; quick cooking
1 Chicken; broiler or fryer -
And frozen
1 Jar Meatless spaghetti sauce
Parmesan cheese; grated
In a 3 1/2 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 1/4 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 chicken n breasts.
