Title: Stuffed Cabbage Rolls
Categories: Vegetable German
Yield: 6 Servings
| 1 1/2 | c | Brown Rice |
| 3 | c | Water |
| 2 | ts | Salt |
| 1 | ts | Dillseed |
| 1/2 | ts | Marjoram |
| 3/4 | ts | Pepper |
| 2 1/2 | c | Onion, Chopped |
| 5 | tb | Vegetable Oil |
| 1/2 | ts | Paprika |
| 2 | | Garlic, Cloves, Minced |
| 2 | lg | Eggs, Slightly Beaten |
| 1/4 | c | Bread Crumbs |
| 1/2 | c | Parsley, Fresh, Minced |
| 2 1/2 | lb | Cabbage |
| | | Cheesecloth, About 6 Ft. |
| 2 1/2 | c | Tomatoes, Canned, Chopped |
| 1/2 | c | Vermouth, Dry |
| 1/2 | c | Beef Broth |
| 2 | tb | Tomato Paste |
| 1/2 | ts | Sugar |
In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
Simmer covered for 40 minutes or until the liquid is absorbed. Add the
dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups
chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir
in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to
taste. Core cabbage and, in a large pot, blanch the cabbage cored side
down in boiling salted water for 5 minutes or until it is softened. Drain.
Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange
1 leaf curved-side down on a square of dampened cheesecloth and place 3 T
of rice mixture in the center. Wrap the leaf around the filling and twist
the corners of the cheesecloth to form the leaf into a roll. Continue
making rolls with remaining filling. Chop remaining cabbage to make 3 cups
and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable
oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t
salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring
occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a
large baking dish. Arrange the cabbage rolls close together in one layer
on the sauce. Spoon some of the mixture over the rolls. Bake at 325øF for
1-1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool.
Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated
350øF oven for 30 minutes before serving.