Gefullt Krautroladen (Stuffed Cabbage Rolls)

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Title: GEFULLT KRAUTROLADEN (Stuffed Cabbage Rolls)
Categories: German, Vegetables
Yield: 6 servings

1 1/2 c Rice, brown
3 c ;Water
2 ts Salt
1 ts Dill seed
1/2 ts Marjoram
3/4 ts Pepper, black
2 1/2 c Onion; chopped
5 T Oil
1/2 ts Paprika
2 Garlic clove; minced
2 Egg; 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 Tomato, canned; chopped
1/2 c Vermouth, dry
1/2 c Beef broth
2 T 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
teaspoon salt. Simmer covered for 40 minutes or until the liquid is
absorbed. Add the dill seed, marjoram, and 1/2 teaspoon pepper.

In a large skillet saute 1 1/2 cups chopped onion in 3 tablespoons 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 one leaf curved-side down on a square of dampened cheesecloth
and place 3 tablespoons 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 tablespoons vegetable oil until soft. Add
tomatoes, vermouth, broth, tomato paste, sugar, 1/2 tesapoon salt and
1/4 teaspoon 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 325 degrees F 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 350
degree oven for 30 minutes before serving.

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