Scandinavian Chicken and Cabbage

"We love cabbage! I'm submitting this recipe for ZWT '07, but we're definitely going to make this soon!"
photo by loof751 photo by loof751
photo by loof751
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 20mins




  • Heat oil in a large skillet over medium high heat.
  • Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.
  • Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.
  • Heat oven to 350 degrees F.
  • Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.
  • Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.
  • Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.

Questions & Replies

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  1. My sister and I are cooking for the ZWT6 this weekend, we served this tonight for our husband's and they both liked the chicken legs with the cheese and cabbage. They both grew up with Swedish cooking, so they enjoyed this dish.
  2. This was a wonderful and easy recipe, so yummy! Made it for guests (parents and sister) and my mom actually requested the recipe. Usually I am the one getting recipes from her! My husband even emailed me the next day just to tell me how good the leftovers were. I used thighs instead of legs, but other then that followed the recipe to the T. Thank you so much for posting!
  3. Super tasty! I made this with 3 lbs of skinless chicken thighs and followed the recipe just as written. I LOVED the flavor of the caraway seeds! I think that you could easily sub Swiss cheese for the mozzarella. I also think any cut of chicken pieces would work. This is a wonderful, tasty, yet quite inexpensive meal. Thanx so much for sharing!
  4. This was a tasty recipe. I used legs and thighs and omitted the caraway seeds (preference). It smelled so good cooking that I forgot to add the cheese and didn't even think of it until I was stuffing my face. I didn't care for the gooey skin on the chicken pieces, so I just peeled it off after I cooked it. I don't think it would brown as nicely without it, though. I will make this again. Thanks for posting, Chef PotPie. Sue
  5. After the first bite, DH said "five stars" which he rarely says so quickly. So, we definitely loved this recipe! Made it as written except for the mozzarella, I used some mild soft pecorino (which tastes nothing like the hard old pecorino but really more like something between gouda and mozzarella). Will definitely make this again! Thanks for sharing :)<br/>Made for ZWT 9 / Scandinavia for The Apron String Travelers


One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
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