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Scalloped Cabbage with Fennel and Cranberries

By: USA WEEKEND columnist Jean Carper

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

Rate/Review | Read Reviews (13)

582 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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

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.

Footnotes

Nutritional Information

Amount Per Serving Calories: 121 | Total Fat: 3.7g | Cholesterol: 13mg Powered by ESHA Nutrient Database

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Reviewed on Sep. 14, 2008 by ajm

This is a GREAT RECIPE!! I used a smoked Turkey leg - it was hard to pull the meat off, but...

Reviewed on Mar. 4, 2009 by Pinkleton

Instead of dried cranberries, I used half a bag of frozen cranberries that I had leftover from...

Reviewed on Nov. 3, 2008 by darindacooks

LOVE this! We served it with biscuits but I think it would be good with noodles, maybe with...

Reviewed on Apr. 30, 2009 by specialk

ABSOLUTELY YUMMY AND TOTALLY VEGANIZABLE!! so I used a half lb of super firm tofu instead of...

Reviewed on Jan. 26, 2009 by sida

I tried this for the first time with company coming. I ran out, as it was the first dish to...

Reviewed on Jan. 23, 2009 by CRUISEM

Good Recipe. Not an all time favorite but good in a pinch and very easy to make. I used real...

Reviewed on Apr. 23, 2010 by purple-girl

This was too sweet. Way, way too sweet. I liked the flavors, but we just never did eat much...

Reviewed on Jan. 15, 2010 by rcr0001

This is a good recipe, and easy to veggietize. I added firm tofu instead of the turkey, and a...

Reviewed on Dec. 2, 2009 by DawnT77

So good! Didn't have a bulb of fennel, so I used 5 stalks of celery. Also used fresh...

Reviewed on Feb. 16, 2011 by carole

It was the first time I've ever used a fennel bulb and will do it many more times. We liked...

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