Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Ingredients

• Serving Size : 6
• 1 1/2 cups brown rice
• 3 cups water
• 2 teaspoons salt
• 1 teaspoon dill seed
• 1/2 teaspoon marjoram
• 3/4 teaspoon pepper
• 2 1/2 cups onion; chopped
• 5 tablespoons 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 tablespoons tomato paste
• 1/2 teaspoon sugar

Method

1. In a medium bowl cover brown rice with hot water and soak for 3 hours.
2. Drain.
3. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
4. Simmer covered for 40 minutes or until the liquid is absorbed.
5. Add the dillseed, marjoram, and 1/2 t pepper.
6. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
7. Add paprika and garlic, continue cooking and stirring for 2 minutes.
8. Stir in the rice mixture, eggs, bread crumbs, and parsley.
9. Adjust seasonings to taste.
10. 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.
11. Drain.
12. Remove 12 leaves and cut off one fourth of each leaf from the base.
13. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center.
14. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll.
15. Continue making rolls with remaining filling.
16. 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.
17. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.
18. Simmer the mixture for 5 minutes, stirring occasionally.
19. Adjust seasonings.
20. Transfer cabbage-tomato sauce mixture to a large baking dish.
21. Arrange the cabbage rolls close together in one layer on the sauce.
22. Spoon some of the mixture over the rolls.
23. Bake at 325 degrees F for 1 1/2 hours.
24. Baste rolls 4 to 5 times during cooking.
25. Let the dish cool.
26. Cover and refrigerate overnight.
27. Remove cheesecloth.
28. Heat in preheated 350 degree oven for 30 minutes before serving.