Red Cabbage Roulades with Wild Rice Stuffing

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

Recipe courtesy of: California Wild Rice Advisory Board

Makes 10 Servings

1	lb ground beef	20	Large red cabbage leaves
5	Cups California Wild Rice, cooked	4	Tablespoons olive oil
6	ounces bacon, chopped	1-2	quarts vegetable or chicken broth
1	Cup minced onion	11/3	Cups sour cream
3	Tablespoons minced, fresh parsley		Large red cabbage leaves
2	eggs, slightly beaten

Combine beef and wild rice; set aside. Fry bacon; add to wild rice mixture. In bacon drippings, saute onion and parsley 2 minutes; drain. Add to wild rice along with eggs, salt and pepper. Spread each cabbage leaf with approximately 1/3 cup wild rice mixture, roll and tie with string. 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. Remove roulades from pan and keep warm. Add sour cream to braising juices, reduce liquid slightly, adjust seasonings and serve with roulades.

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com