Heat oil in a large skillet over medium-high heat.
Mix flour and seasoned salt in a zip lock plastic bag.
Add chicken drumsticks, two at a time into the bag. Lock and shake bag to coat chicken well.
Add coated chicken to skillet. Cook, turning occasionally until browned.
Place chicken in a medium baking dish prepared with oil spray and heat oven to 350ºF.
Add chopped onion, green bell pepper and carrot to skillet. Cook until cripsy tender for about 5 minutes.
Mix ketchup with undrained tomatoes, oregano, and salt. Bring to a boil.
Add cabbage with vegetables and tomato sauce and mix well. Spoon over chicken.
Cover dish with foil. Bake until chicken is cooked through for about 45 minutes and the cabbage is tender but not overcooked.
Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 more minutes.
NOTE: I made this recipe again, adding 4 tablespoons of chopped green peppers and carrots (instead of 2 tablespoons). Reduced the salt to 1/2 teaspoon and Mozzarella cheese to 1/2 cup. Thanks to the reviewers for their good suggestions.