Scalloped Cabbage with Fennel and Cranberries

13 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

Ingredients

1 1/2 pounds green cabbage, shredded roughly
1 medium bulb fennel, chopped roughly
1/2 pound smoked turkey breast, in 1/2-inch cubes
1 cup dried cranberries
4 teaspoons fennel seeds
2 cups low-fat, reduced-sodium chicken broth
1/2 cup light cranberry juice
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper, to taste

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Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
121 cal
6%

Fat
3.7 g
6%

Carbs
17.2 g
6%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

ajm

Sep. 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!!..." See more"

Pinkleton

Mar. 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!..." See more"