Scalloped Cabbage with Fennel and Cranberries

Ingredients

• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) light
• 1 cup cranberries dried
• 1 tablespoon olive oil extra virgin 
• 1 medium bulb fennel chopped
• 4 teaspoons fennel seeds 
• 1.5 pounds cabbage shredded green
• 2 cups chicken broth low-fat, reduced-sodium
• 10 servings salt and pepper black freshly ground to taste
• 0.5 pound turkey breast smoked

Equipment

• oven

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.
3. Sprinkle on turkey, cranberries and fennel seeds.
4. Pour on broth, juice and oil.
5. Add salt and pepper.
6. Bake, covered, 30 minutes. Uncover, stir and bake 30 minutes.
7. Serve.