Scandinavian Chicken and Cabbage

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon celery seeds
8 chicken legs (about 3 pounds)
1 medium onion, chopped
1 (28 ounce) can chopped tomatoes
2 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon sugar
4 cups shredded cabbage
1 cup shredded mozzarella cheese

Heat oil in a large skillet over medium high heat.

Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.

Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.

Heat oven to 350 degrees F.

Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.

Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.

Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.