Categories: Poultry, Italian 
      Yield: 6 servings 
  
           -Judy Garnett PJXG05A               1    Chicken; broiler or fryer - 
      1    Sm Cabbage; cut in wedges                And frozen 
      1 c  Mushrooms; canned                   1    Jars Meatless spaghetti sauc 
      2 tb Tapioca; quick cooking                   Parmesan cheese; grated 
  
  In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and 
  mushrooms.  Sprinkle tapioca over vegetables. Place FROZEN chicken pieces 
  atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat 
  setting for 10 to 12 hours.  Transfer to a serving platter. Sprinkle with 
  Parmesan Cheese. Makes 6 servings. 
   
  Notes from Gaye:  The original recipe did not indicate the amount of onion 
  to use.  I used 1/4 cup dried chopped onion (equivalent to one onion). I 
  used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I 
  used fresh, skinned chicken breasts.