Hungarian Cabbage and Chicken

Recipe by southern chef in lo

This is from the Taste of Home Casserole book.

Top Review by John W Wenzelburger

I did not rate the recipe because I changed it quite a bit. When I got to the part where you simmer the chicken for 20 min in a bare pan, I decided it needed something more. I put enough white wine in to cover the bottom of the pan 2 cloves of garlic chopped and about half a cup of sliced carrots. the Carrots gave the dish some color so you might at least do that. I also used boneless chicken breasts. Even with the extras I added the chicken was kind of bland. The Cabbage had a very good taste. I would drop the chicken and make just the cabbage as a side dish.

Ingredients Nutrition


  1. In large skillet, heat butter over medium heat until melted. Sprinkle chicken with paprika and brown in butter on all sides; reduce heat, cover and simmer for 20 minutes.
  2. Meanwhile place cabbage in a greased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Cover and bake at 350°F for 20 minutes.
  3. Arrange apples and onions over cabbage and sprinkle with caraway, lemon peel, and sugar.
  4. Top with chicken; cover and bake for 30 minutes, or until chicken juices run clear and cabbage is tender. Uncover and sprinkle with cheese; bake 5 minutes more.

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