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-size 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.