STUFFED CABBAGE ROLLS
STUFFED CABBAGE ROLLS

From:koffee-cake@webtv.net(Kathy)

Hi everyone....Debbie is having a thunderstorm in her area and her keyboard is giving her problems too....
She emailed me and asked if I would post a recipe for her today!
I hope you like the one I picked....it's German dish and oh so good!
May be a little time consuming but this dish is worth it!
Hugs to all.....8-)

Gefullt Krautroladen (Stuffed Cabbage Rolls)

Servings: 6
  •      1 1/2 c Brown Rice
  •        3 c. Water
  •        2 tsp. Salt
  •        1 tsp. Dillseed
  •          1/2 tsp. Marjoram
  •      3/4 tsp. Pepper
  •      2 1/2 c. Onion; Chopped
  •        5 Tbls. Vegetable Oil
  •          1/2 tsp. Paprika
  •        2   Garlic; Cloves, Minced
  •        2  Eggs; Large, Slightly Beaten
  •          1/4 c. Bread Crumbs
  •      1/2 c. Parsley; Fresh, Minced
  •      2 1/2 lb. Cabbage
  •    2 1/2 c. Tomatoes; Canned, Chopped
  •          1/2 c. Vermouth; Dry
  •      1/2 c. Beef Broth
  •              2 Tbls. 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 dillseed, marjoram, and 1/2 tsp. pepper.
    In a large skillet saute 1 1/2 cups chopped onion in 3 Tbls. 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 and place 3 Tbls. of rice mixture in the center.
    Wrap the leaf around the filling, 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 Tbls. vegetable oil until soft.
    Add tomatoes, vermouth,   broth, tomato paste, sugar, 1/2 tsp. 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.
    Hugs,
    Kathy