Gefullt Krautroladen (Stuffed Cabbage Rolls)

Gefullt Krautroladen (Stuffed Cabbage Rolls)

6 Preparation Time :

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.

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

1/2 t pepper. In a large skillet saute

1 1/2 cups

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

3 cups and, in a large frypan, saute with

1 cup chopped

onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth,

1/2 t salt and 1/4 t pepper. Simmer the mixture for 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

325 degrees F for 1 1/2 hours. Baste rolls

4 to 5 times during cooking. Let the dish cool. Cover and refrigerate

350 degree oven for minutes before serving. - - - - - - - - - - - - - - - - - -