Chicken-Cabbage Casserole

• 1/2 c. flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 broiler-fryer (2 1/2 to 3 lb.), cut up
• 1/4 c. oil
• 1 small onion, sliced
• 1/4 tsp. caraway seed
• 1 c. milk
• 1 c. chicken bouillon
• 1/2 head cabbage, shredded (about 6 c.)

1. Mix flour, salt and pepper; coat chicken (reserve flour mixture).
2. In large skillet, heat oil over medium high heat; brown chicken on both sides.
3. Remove.
4. Saute onion in fat until golden brown and tender, then stir in caraway seed and reserved flour mixture until smooth.
5. Gradually stir in milk and bouillon; cook and stir until thickened.
6. Spread cabbage in a 13 x 9 x 2-inch baking dish.
7. Pour sauce over; top with chicken.
8. Cover and bake in a 375u0b0 oven for 45 to 60 minutes, or until cabbage is tender. Serves 6.

flour, salt, pepper, broilerfryer, oil, onion, caraway seed, milk, chicken bouillon, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213487 (may not work)