Stuffed Cabbage Strata

By catoli

I received the Biggest Loser Family Cookbook and have just started to try some new recipes.
I made the Stuffed Cabbage Strata, and I was very pleasantly surprised with the results.
I love stuffed cabbage rolls, however I do not usually take the time to make them. This dish satisfies that craving while taking much less time.

I don't know if it has been posted already here, because I cannot get the search function to work, so I'm going to post it anyway.


**My variations: I added some of Penzey's Cajun seasoning and some garlic powder to the ground chicken while it browned, I thought the dish might be bland if underseasoned. I also added some Frank's hot sauce directly to the tomato sauce before pouring it over the dish. I think many herb combinations might also be interesting, added into the chicken. I will have fun experimenting with this one!

I was very surprised at the taste level, yummy! I'll make this one weekly, I am sure.

Ingredients

• Olive Oil Spray
• 8 slices center-cut bacon, cut into 2" pieces
• 1 &1/4 cup minced yellow onions
• 1 cup uncooked instant brown rice (or instant white rice in a pinch) (I used brown minute rice)
• 6 cups shredded green cabbage (I used a Napa)
• 1 &1/2 pounds extra-lean ground chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (8 ounce) cans no-salt-added tomato sauce
• 3/4 cup water
• Hot sauce, to taste (optional)

Preparation

Step 1

Preheat the oven to 400 F. Lightly spray an 8X8" (at least 2&1/4 inch deep) ovenproof glass or ceramic casserole or baking dish with the olive oil spray. Line a dinner plate with a paper towerl.

Place a large nonstick skillet over medium-high heat. Add the bacon and cook for 4-6 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, 3-5 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 skilleet 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. 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, carefullly spoon the sauce evenly over the casserole, being sure that the dish doesn't overlflow. Lay the bacon pieces evenly on top of the cabbage.

Cover the dish with foil and bake for 45 minutes. Uncover and bake 10 minutes longer, or until the cabbage and rice are tender and all is heated through. Let stand 5 minutes to set. Cut into 6 equal pieces and serve with hot sauce on the side, if desired.

271 calories, 32 g protein, 25 g carb, 5 g fat 75 mg cholesterol, 5 g fiber,