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Gefullt Krautroladen (Stuffed Cabbage Rolls)
Yield: 6 servings

1 1/2 cups brown rice
3 cups water
2 tsp salt
1 tsp dill seed
1/2 tsp marjoram
3/4 tsp pepper
2 1/2 cups onion, chopped
5 Tbsp vegetable oil
1/2 tsp paprika
2 garlic cloves, minced
2 eggs, beaten
1/4 cup bread crumbs
1/2 cup fresh parsley, minced
2 1/2 lbs cabbage
2 1/2 cups tomatoes, chopped
1/2 cup dry vermouth
1/2 cup beef broth
2 Tbsp tomato paste
1/2 tsp 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 dill seed, 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

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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5 of 8 people found the following review helpful:
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yummie on the cabbage rolls so gooooooooooooood, March 9, 2004 - 03:45 PM
Reviewer: Robert L. Anderson from Chillicothe, OH
Tried your recipe for cabbage rolls ...yummmie mom use to make these and mine turned out just like hers..thanks so very much rob

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