German Chicken

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.