Red Cabbage Roulades with Wild Rice Stuffing

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

This dish pairs wild rice with its traditional recipe of stuffing and red cabbage roulades. 

Makes 10 servings.

  • 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
Cooking Instructions:

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.


Compliments of California Wild Rice Advisory Board
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Always in Season


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.