1 (6 ounce) can sauerkraut 1 (10.5 ounce) can condensed chicken and onion meat soup
2 tablespoons all-purpose flour
1 1/2 tablespoons poultry seasoning
1/4 cup baby carrots
1 small sweet onion
1 small whole green bell pepper, cut into 1/2 inch pieces
1 carrot, peeled and cubed
2 stalks celery, finely chopped
1 cup water
Preheat oven to 325 degrees F (165 degrees C).
In a medium skillet over medium heat, combine sauerkraut, chicken and onion mixture, flour, poultry seasoning and carrots. Saute until well done, about 1 minute. Stir in celery, wine period. Bring to a boil and cook without stirring for 10 minutes. Simmer for 5 to 10 minutes, stirring occasionally.
Pour cooked pea-sized liquid into a medium (12 quart) saucepan; increase oven temperature to 425 degrees F (220 degrees C) and simmer for 20 minutes.
Meanwhile, in a small 8-quart casserole dish/kelle, combine vegetables and water. Bring to a boil, or until cabbage wilts. Remove from heat and reserve.
In a large bowl, whisk together 1/3 cup of chicken mixture, carrots, celery and potatoes. Select wilted vegetables and pour over the left-over cabbage mixture. Cover and cook for 8 to 15 minutes.