European Recipes :German Recipes: Gefullt Krautroladen(Stuffed Cabbage Rolls)3

* Exported from MasterCook *

                Gefullt Krautroladen (Stuffed Cabbage Rolls)

Recipe By     :
Serving Size : 6    Preparation Time :0:00
Categories    : Vegetables

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1 1/2 cups          Brown Rice
    3      cups          Water
    2      teaspoons     Salt
    1      teaspoon      Dillseed
      1/2 teaspoon      Marjoram
      3/4 teaspoon      Pepper
    2 1/2 cups          Onion -- Chopped
    5      Tb            Vegetable Oil
      1/2 teaspoon      Paprika
    2                    Garlic; Cloves -- Minced
    2                    Eggs; Large -- Slightly Beaten
      1/4 cup           Bread Crumbs
      1/2 cup           Parsley; Fresh -- Minced
    2 1/2 pounds        Cabbage
                         Cheesecloth -- About 6 ft.
    2 1/2 cups          Tomatoes; Canned -- Chopped
      1/2 cup           Vermouth -- Dry
      1/2 cup           Beef Broth
    2      Tb            Tomato Paste
      1/2 teaspoon      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.