Recipe#11382
Title: Cabbage Rolls 01
rec.food.recipes archive
Gefullt Krautroladen
(Stuffed Cabbage Rolls)Servings: 6
1 1/2 c brown rice
3 c water
2 teaspoon salt
1 teaspoon dillseed
1/2 teaspoon marjoram
3/4 teaspoon pepper
2 1/2 c onion, Chopped
5 T vegetable oil
1/2 teaspoon paprika
2 garlic Cloves, Minced
2 Eggs, Slightly Beaten
1/4 c bread crumbs
1/2 c fresh parsley, minced
2 1/2 lb Cabbage
2 1/2 c tomatoes, chopped
1/2 c Vermouth
1/2 c Broth
2 T 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.