Red Cabbage Roulades with Wild Rice Stuffing

1 lb minced (ground) beef
5 cups cooked wild rice
6 oz bacon, chopped
1 cup minced onion
3 tbsp minced, fresh parsley
2 eggs, beaten slightly
salt and pepper, to taste
20 large red cabbage leaves
3 tbsp olive oil
1-2 qts vegetable or chicken broth
1 1/3 cups sour cream

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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council