Scalloped Cabbage with Fennel and Cranberries
- 3/4 pound green cabbage, shredded roughly
- 1/2 medium bulb fennel, chopped roughly
- 1/4 pound smoked turkey breast, in 1/2-inch cubes
- 1/2 cup dried cranberries
- 2 teaspoons fennel seeds
- 1 cup low-fat, reduced-sodium chicken broth
- 1/4 cup light cranberry juice
- 1-1/2 teaspoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Preheat oven to 425
- Place cabbage and fennel in a 9-by-13-inch Pyrex dish or other large, shallow 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.