*  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.
 
 
 
 
 
 
 
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