1/2 of a medium head of cabbage, cut into wedges (about 12 ounces)
1 medium onion, sliced and separated into rings (1/2 cup)
4 1/2 ounce jar of sliced mushrooms, drained
2 tbsp quick cooking tapioca
2-2 1/2 lbs meaty chicken pieces, skinned (I used boneless, skinless chicken breasts cut up)
2 cups meatless spaghetti sauce
Grated Parmesan cheese
1. In slow cooker place cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
2. Cover; cook on low for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. Sprinkle with Parmesan cheese.
Nutrition Fact Per Serving: 300 cal, 9 g total fat, 94 mg cholesterol, 662 mg sodium, 24 g carb, 4 g fiber, 35 g protein
I like cabbage and I like italian chicken but I’m not sure that I like them together. It was kind of a weird taste. I won’t be making this again. I ate it the night of but the leftovers kind of grossed me out. 2 stars.