Wash the clubs and pat dry. Place the chicken drumsticks in a roasting dish with the skin side up. Mix salt, cayenne pepper and oil and rub or brush the legs with it. Then place the roasting pan with the legs in the preheated oven and fry for about 30 minutes.
Clean the cabbage and cut into strips. Peel the onions and cut into cubes. Spread the cabbage, onions and tomatoes around the legs. Season with caraway seeds, salt and pepper. Pour in the broth and simmer for another 50-60 minutes at the same temperature.
Arrange the chicken legs with the braised cabbage on plates. Serve with boiled potatoes and garnish with parsley.
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