SCALLOPED CABBAGE WITH FENNEL AND CRANBERRIES

Scalloped Cabbage with Fennel and Cranberries image

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

Provided by Jean Carper

Yield 10

Number Of Ingredients 9

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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

Steps:

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 Facts : Calories 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, Sodium 351.7 mg, Sugar 12.2 g