Scalloped Cabbage with Fennel and Cranberries recipe

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Ingredients

1 ½ pounds green cabbage, shredded roughly
1 medium bulb fennel, chopped roughly
½ 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
½ cup light cranberry juice
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper, to taste

Nutrition Info

120.6 calories
carbohydrate: 17.2 g
cholesterol: 12.9 mg
fat: 3.7 g
fiber: 3.5 g
protein: 5.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 351.7 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

Dried cranberries add a sweet note to this savory vegetable and turkey casserole.

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