GEFÜLLTE KRAUTROLADEN
(Stuffed Cabbage Rolls)
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 large eggs, slightly beaten
1/4 cup bread crumbs
1/2 cup fresh parsley, minced
2 1/2 pounds cabbage
Cheesecloth
2 1/2 cups canned tomatoes, chopped
1/2 cup dry vermouth
1/2 cup beef broth
2 tablespoons tomato paste
1/2 teaspoon 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 teaspoons salt. Simmer covered for 40
minutes or until the liquid is absorbed. Add the dill seed, marjoram, and 1/2 teaspoon
pepper. In a large skillet sauté 1 1/2 cups chopped onion in 3 tablespoons 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 tablespoons 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 frying pan, sauté with 1 cup chopped onions and 2 tablespoons vegetable
oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 teaspoon salt and
1/4 teaspoon 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.