Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up3/4 cup all-purpose flour3 tablespoons butter3 tablespoons canola oil3/4 teaspoon garlic powder, divided1/2 teaspoon pepper, divided1 large head green cabbage (3 pounds), coarsely chopped1 large onion, chopped1 can (29 ounces) sauerkraut, rinsed and drained1 can (15 ounces) tomato sauce1/3 cup packed brown sugar1/4 cup cider vinegar
Preparation
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.
