Publisher Photo
Publisher Photo
I came up with this chicken and cabbage dish on my own. But I owe it all to my two grandmothers, who taught me everything they know about cooking traditional German dishes.
Recommended: Grandma's Best Suppers
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3/4 cup all-purpose flour
  • 3 tablespoons butter
  • 3 tablespoons canola oil
  • 3/4 teaspoon garlic powder, divided
  • 1/2 teaspoon pepper, divided
  • 1 large head green cabbage (3 pounds), coarsely chopped
  • 1 large onion, chopped
  • 1 can (29 ounces) sauerkraut, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar

Directions

Place flour in a large resealable plastic bag. Add chicken to bag, a few pieces at a time. Seal bag and toss to coat. In a large skillet, brown chicken in oil and butter on all sides. Transfer to a large Dutch oven or roaster; sprinkle with 1/4 teaspoon garlic powder and 1/8 teaspoon pepper. Top with half of the cabbage and onion.
In a large bowl, combine the sauerkraut, tomato sauce, brown sugar, vinegar and remaining garlic powder and pepper. Pour half over the cabbage and onion. Repeat layers.
Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear and cabbage is tender. Yield: 4 servings.
Originally published as German Chicken in Country Chicken Cookbook 1995, p65

Nutritional Facts

14 ounce-weight: 919 calories, 45g fat (14g saturated fat), 176mg cholesterol, 2135mg sodium, 73g carbohydrate (34g sugars, 15g fiber), 60g protein.

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3/4 cup all-purpose flour
  • 3 tablespoons butter
  • 3 tablespoons canola oil
  • 3/4 teaspoon garlic powder, divided
  • 1/2 teaspoon pepper, divided
  • 1 large head green cabbage (3 pounds), coarsely chopped
  • 1 large onion, chopped
  • 1 can (29 ounces) sauerkraut, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  1. Place flour in a large resealable plastic bag. Add chicken to bag, a few pieces at a time. Seal bag and toss to coat. In a large skillet, brown chicken in oil and butter on all sides. Transfer to a large Dutch oven or roaster; sprinkle with 1/4 teaspoon garlic powder and 1/8 teaspoon pepper. Top with half of the cabbage and onion.
  2. In a large bowl, combine the sauerkraut, tomato sauce, brown sugar, vinegar and remaining garlic powder and pepper. Pour half over the cabbage and onion. Repeat layers.
  3. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear and cabbage is tender. Yield: 4 servings.
Originally published as German Chicken in Country Chicken Cookbook 1995, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGerman Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Kaffaroni User ID: 5915192 46233
Reviewed Jul. 3, 2011

"Very flavourful. The entire family liked it."

MY REVIEW
MannDC User ID: 1099012 18056
Reviewed Oct. 21, 2009

"This is awesome, seemed to be a lot of work, but well worth it! I have made it more than once and will be making it again!"

Loading Image