Hungarian Cabbage and Chicken

Submitted by southern chef in lo

"This is from the Taste of Home Casserole book."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄4 cup butter or 1/4 cup margarine
• 1 broiler-fryer chicken, 3 to 4 pounds cut up
• 2 teaspoons paprika
• 1 head cabbage, cut into 1/2 inch slices
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 medium tart apples, sliced
• 1 medium onion, chopped
• 1 tablespoon caraway seed
• 2 teaspoons lemons, rind of, grated
• 1 teaspoon sugar
• 1 cup shredded swiss cheese

directions

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.

Reviews

[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.