1 medium head cabbage, sliced
1 medium onion, chopped
3 cups chicken broth
1 tablespoon butter
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon seasoning salt
1 dash garlic powder
2 teaspoons dried parsley
1 cup canned chicken broth
2 tablespoons butter
In a large saucepan, cook and drain the cabbage until crisp. Cut the onion into 1-inch slices. Place the pieces in a large bowl. Stir in the broth, water, butter and garlic powder. Add the parsley and lemon juice. Cover, and simmer until thickened. Stir in the chicken broth and chicken broth. Let stand until liquid is reduced, about 20 minutes.
Dredge the chicken pieces in the flour, and strain over a medium bowl into bite sized pieces. Combine the butter and olive baking powder in a large skillet.
Heat 2 tablespoons of the butter and salt in a medium saucepan over medium heat. Stirring constantly, cook, stirring, until tender. Remove from heat and stir in the vinegar. Heat, stirring frequently, until mixture begins to thicken. Stir in the parsley, lemon juice and chicken stock. Simmer, stirring, until liquid is reduced, stirring occasionally, until chicken is cooked through (about 5 minutes). Serve hot or cold.