Scalloped Cabbage with Fennel and Cranberries Recipe
Add a photo
1 of 1 Photo

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."

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 351 people have saved this

 

Servings  (Help)

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

  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.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 121 | Total Fat: 3.8g | Cholesterol: 13mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by Pinkleton 
Instead of dried cranberries, I used half a bag of frozen cranberries that I had leftover from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2009 by specialk 
ABSOLUTELY YUMMY AND TOTALLY VEGANIZABLE!! so I used a half lb of super firm tofu instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by somegoodsomenot 
yum! only 4 stars since i was missing ingredients: used 5tsp of fennel seeds instead of 4,... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?