“Stuffed Cabbage” Strata

Preheat the oven to 400°F. Lightly spray an 8x8-inch (at least 2-1/4 inches deep) ovenproof glass or ceramic casserole or baking dish with the olive oil spray. Line a dinner plate with a paper towel. Place a large nonstick skillet over medium-high heat. Add the bacon and cook for 4 to 6 minutes per side, or until the bacon is cooked and starting to crisp on the edges. Transfer the bacon to the lined plate. Discard all but 1 tablespoon of the bacon fat from the skillet. Add the onions and rice to the skillet and place over medium heat. Cook in the bacon fat, stirring, until the onions are tender and the rice is just starting to brown, 3 to 5 minutes. Spread 3 cups of the cabbage in an even layer on the bottom of the prepared baking dish. Top with the rice mixture, forming an even layer. Add the chicken, salt and pepper to the skillet and place over medium-high heat. Cook the chicken, breaking it up with a wooden spoon, but leaving some large chunks, until no longer pink, 3 to 5 minutes. With a slotted spoon, transfer the chicken to the casserole dish to form another even layer. Spread the remaining 3 cups cabbage over the chicken. Discard any liquid from the skillet and add the tomato sauce and water. Turn the heat to high and bring to a boil. With a ladle or large spoon, carefully spoon the sauce evenly over the casserole, being sure that the dish doesn’t overflow. Lay the bacon pieces evenly on top of the cabbage. Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake 10 minutes longer, or until the cabbage and rice are tender and the strata is heated through. Let stand 5 minutes to set. Cut into 6 equal pieces and serve with hot sauce on the side, if desired. Makes 6 servings. Per serving: 271 calories, 32 g protein, 25 g carbohydrates, 5 g fat (2 g saturated), 75 mg cholesterol, 5 g fiber, 462 mg sodium.