Red Cabbage Roulades with Wild Rice Stuffing

By Lyndsi Patterson Published: August 13, 2012

• Yield: 10 Servings

Commonly used in stuffing, wild rice shines in this recipe.

Recipe courtesy of: California Wild Rice Advisory Board

Ingredients

• 1 lb ground beef
• 5 cups California Wild Rice cooked
• 6 oz bacon chopped
• 1 cup onion minced
• 3 tbsp fresh parsley minced
• 2 eggs slightly beaten
• 20 large red cabbage leaves
• 4 tbsp olive oil
• 1-2 quarts vegetable or chicken broth
• 1 1/3 cups sour cream
• red cabbage roulades

Instructions

1. Combine beef and wild rice; set aside.
   
2. Fry bacon; add to wild rice mixture.
   
3. In bacon drippings, saute onion and parsley 2 minutes; drain. Add to wild rice along with eggs, salt and pepper.
   
4. Spread each cabbage leaf with approximately 1/3 cup wild rice mixture, roll and tie with string.
   
5. Brown roulades on all sides in oil. Add approximately 2 cups broth, cover and braise 45 minutes. Add more broth as needed to keep roulades in liquid.
   
6. Remove roulades from pan and keep warm. Add sour cream to braising juices, reduce liquid slightly, adjust seasonings and serve with roulades.