Scalloped Cabbage with Fennel and Cranberries

Scalloped Cabbage with Fennel and Cranberries

16
USA WEEKEND columnist Jean Carper 0

"This comfort food is anti-cancer: Cabbage and other cruciferous vegetables are linked to less risk of lung, breast, stomach and bladder cancers."

Ingredients {{adjustedServings}} servings 121 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees.
  2. Place cabbage and fennel in a 9-by-13-inch Pyrex dish or other large, shallow casserole. Sprinkle on turkey, cranberries and fennel seeds. Pour on broth, juice and oil. Add salt and pepper.
  3. Bake, covered, 30 minutes. Uncover, stir and bake 30 minutes. Serve.
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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 16

  1. 19 Ratings

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ajm
9/14/2008

This is a GREAT RECIPE!! I used a smoked Turkey leg - it was hard to pull the meat off, but I'm glad I did! This was a terrific recipe and the first time I cooked with fennel - yummy!!

Pinkleton
3/4/2009

Instead of dried cranberries, I used half a bag of frozen cranberries that I had leftover from last Thanksgiving. It was terrific! I'll definitely be making this again!

darindacooks
11/3/2008

LOVE this! We served it with biscuits but I think it would be good with noodles, maybe with some kind of sour cream sauce.