Recipe - Gefullt Krautroladen (Stuffed Cabbage Rolls)

1 One half cup Brown Rice
3 cup Water
2 teaspoon Salt
1 teaspoon Dillseed
One half teaspoon Marjoram
Three fourths teaspoon Pepper
2 One half cup Onion; Chopped
5 tablespoon Vegetable Oil
One half teaspoon Paprika
2 Garlic; Cloves, Minced
2 Eggs; Large, Slightly Beaten
One fourth cup Bread Crumbs
One half cup Parsley; Fresh, Minced
2 One half pound Cabbage
Cheesecloth; About 6 ft.
2 One half cup Tomatoes; Canned, Chopped
One half cup Vermouth; Dry
One half cup Beef Broth
2 tablespoon Tomato Paste
One half teaspoon Sugar

In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2quart saucepan combine rice, 3 cups water, and 1 One half t salt.
Simmer covered for 40 minutes or until the liquid is absorbed. Add the
dillseed, marjoram, and One half t pepper. In a large skillet saute 1 One half 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
coredsidedown 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 curvedside 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, One half t salt and One fourth t pepper. Simmer the mixture
for 5 minutes, stirring occasionally. Adjust seasonings. Transfer
cabbagetomato 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini