Home : GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)
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#10536
GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)
Ingredients
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1 1/2 cup Brown Rice 3 cups Water 2 teaspoons Salt 1 teaspoon Dillseed 1/2 teaspoon Marjoram 3/4 teaspoons Pepper 2 1/2 cups Onion; Chopped 5 tablespoons Vegetable Oil 1/2 teaspoon Paprika 2 each Garlic; Cloves, Minced 2 each Eggs; Large, Slightly Beaten 1/4 cup Bread Crumbs 1/2 cup Parsley; Fresh, Minced 2 1/2 pounds Cabbage 1 per serving Cheesecloth; About 6 ft. 2 1/2 cups Tomatoes; Canned, Chopped 1/2 cup Vermouth; Dry 1/2 cup Beef Broth 2 tablespoons Tomato Paste 1/2 teaspoon Sugar
Procedure
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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 tsp salt. Simmer
covered for 40 minutes or until the liquid is absorbed. Add the dillseed,
marjoram, and 1/2 tsp pepper. In a large skillet saute 1 1/2 cups chopped onion
in 3 Tbsp 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 Tbsp 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 Tbsp vegetable oil until soft. Add tomatoes, vermouth, broth, tomato
paste, sugar, 1/2 tsp p salt and 1/4 tsp 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.
