Scalloped Cabbage with Fennel and Cranberries13 Reviews
“This comfort food is anti-cancer: Cabbage and other cruciferous vegetables are linked to less risk of lung, breast, stomach and bladder cancers.” - by USA WEEKEND columnist Jean Carper
Original recipe yields 10 servings
- Preheat oven to 425 degrees.
- 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.
- Bake, covered, 30 minutes. Uncover, stir and bake 30 minutes. Serve.
Amount Per Serving (10 total)
- 121 cal
- 3.7 g
- 17.2 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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!!..." See more"
"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!..." See more"
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