Red Cabbage Roulades with Wild Rice Stuffing
For the more adventuresome spirit, this dish pairs wild rice with its traditional recipe, stuffing, and red cabbage roulades. Yummy! | 1 | lb. minced (ground) beef |
| 5 | cups California wild rice, cooked |
| 6 | ounces bacon, chopped |
| 1 | cup minced onion |
| 3 | tablespoons minced, fresh parsley |
| 2 | eggs, beaten slightly |
| salt and pepper to taste | |
| 20 | large red cabbage leaves |
| 3 | tablespoons olive oil |
| 1-2 | quarts vegetable or chicken broth |
| 1 1/3 | cups sour cream |
Directions
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.
Makes 10 servings.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com