8 slices center cut bacon, cut into 2" pieces
1 1/4 cups finely chopped onions
1 cup uncooked instant brown rice
6 cups shredded green cabbage
1 1/2 lb ground chicken breast or extra-lean ground beef
1/2 tsp salt
1/4 tsp ground black pepper
2 cans (8oz each) no-salt added tomato sauce
3/4 cup water
Preheat oven to 400 degrees. Lightly coat an 8x8 (at least 2 1/4" deep)ovenproof glass or ceramic casserole or baking dish with olive oil spray. Place large nonstick skillet over medium high heat. Add bacon and cook 4-6 minutes per side, or until the edges start to crisp. Transfer bacon to a plate lined with paper towel. Discard all but 1 TB bacon fat from skillet. Add onions and rice to skillet and place over medium heat. Cook, stirring 3-5 minutes, or until onions are tender and rice is starting to brown. Spread 3 cups of the cabbage in an even layer on bottom of prepared baking dish. Top with rice mixture, forming an even layer. Add chicken, salt, and pepper to skillet and increase heat to medium high. Cook chicken, breaking up with a wooden spoon, but leaving some large chunks, until no longer pink, 3-5 minutes. With slotted spoon, transfer chicken to baking dish to form another even layer. Spread remaining cabbage evenly over chicken layer. Discard any liquid from skillet and add tomato sauce and water. Turn heat to high and bring to a boil. Spoon sauce evenly over the casserole. Lay bacon pieces on top of cabbage. Cover dish with aluminum foil and bake 45 minutes. Uncover and bake 10 minutes longer, or until cabbage and rice are tender and strata is heated through. Let stand 5 minutes to set. Cut into 6 equal pieces and serve with hot sauce, if using.
Notes: I only used 1 lb of ground chicken breast (which is plenty for this recipe). I also made this 4 servings instead of 6. WW Points Plus Value 8 for those who count.