Scalloped Cabbage with Fennel and Cranberries Recipe -
Scalloped Cabbage with Fennel and Cranberries Recipe

Scalloped Cabbage with Fennel and Cranberries

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
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!!

Most Helpful Critical Review
Apr 23, 2010

This was too sweet. Way, way too sweet. I liked the flavors, but we just never did eat much of it. I gotta say - in our house - food is never thrown out. It was weird. I think that if I try this again, I would use chicken broth instead of the juice and instead of dried cranberries I would use fresh (or the fresh frozen I keep in the fridge.) Like I say - the fennel, cabbage, turkey, cran flavors win - lets just not douse them in so much sugar, all right?


19 Ratings

Mar 04, 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!

Nov 03, 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.

Apr 30, 2009

ABSOLUTELY YUMMY AND TOTALLY VEGANIZABLE!! so I used a half lb of super firm tofu instead of turkey. Everything else is exact... Served with some soy sauce. WOW. I might try this over some thin savory crepes... yep... delicious recipe!!

Jan 23, 2009

Good Recipe. Not an all time favorite but good in a pinch and very easy to make. I used real cranberries instead of dried. I do think it is missing something but I can't think of what it would be. I look forward to seeing what other reviewers add to make it their own.

Jan 26, 2009

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

Dec 02, 2009

So good! Didn't have a bulb of fennel, so I used 5 stalks of celery. Also used fresh cranberries and didn't have the cranberry juice, so I used extra broth (homemade turkey broth). The fennel seeds went great with this. I will make this again!


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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