Baked Cabbage with Bacon

3/4 lb bacon, cut crosswise into 1/2-inch-wide strips
1 (1 1/2 to 1 3/lb) cabbage, quartered, thinly sliced
3/4 C water
1/4 C chopped fresh parsley (2 T dried parsley)
1/4 C chopped green onions
3 T butter
1 1/2 C whole wheat breadcrumbs

Heat oven to 375 degrees. Place bacon in heavy large pot over medium high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage. Sauté until cabbage wilts, about ten minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about ten minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to nine-inch glass pie dish. Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about ten minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about ten minutes.