Ingredients
- 1 cabbage
- 1 onion
- 1 chicken
- 1 parmesan cheese
- 240 ml spaghetti sauce
- 20 gr tapioca
- 1 package mushrooms
In a 3.5 to 6 litre crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces on top of vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to dozen hours. Transfer to a serving platter. Sprinkle with parmesan cheese.
