Scolloped Cabbage with Fennel and Cranberries

Scalloped Cabbage with Fennel and Cranberries

Servings 10

Ingredients:

1 1/2 lbs. Green Cabbage, shredded roughly

1 medium bulb Fennel, chopped roughly

1/2 lb, smoked turkey breast, in 1/2 inch cubes

1 cup Fresh or Frozen Cranberries. (you can substitute dried if needed)

4 teaspoons Fennel Seeds

2 cups low sodium Chicken Broth

1/2 cup light cranberry juice

1 tablespoon extra virgin Olive Oil

Salt and Freshly Ground Pepper to taste

Directions:

Preheat oven to 425 degrees.

Place cabbage and fennel in a 9x13 inch Pyrex dish or other large, shallow dish. Sprinkle on turkey, cranberries, and fennel seeds. Pour on broth, juice and oil. Add salt and pepper.

Bake covered for 40 minutes. Uncover, stir and bake 20 minutes more. Serve.

*Recipe courtesy of Jean Carper