Recipe via Meal-Master (tm) v8.01
Title: Gefullt Krautroladen (Stuffed
Cabbage Rolls)
Categories: German, Vegetables, Beef
Yield: 6 servings
1 1/2 c Brown Rice 2 ea Eggs;
Large, Slightly
Beaten
3 c Water
1/4 c Bread Crumbs
2 ts Salt
1/2 c Parsley; Fresh, Minced
1 ts Dillseed
2 1/2 lb Cabbage
1/2 ts Marjoram
1 x Cheesecloth; About 6 ft.
3/4 ts Pepper
2 1/2 c Tomatoes; Canned, Chopped
2 1/2 c Onion; Chopped
1/2 c Vermouth; Dry
5 tb Vegetable Oil
1/2 c Beef Broth
1/2 ts Paprika
2 tb Tomato Paste
2 ea Garlic; Cloves, Minced
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 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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