Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Gefullt Krautroladen (Stuffed Cabbage Rolls) Followup-To: rec.food.cooking Date: 18 May 2000 17:14:31 -0600 Organization: www5 Lines: 54 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8g1tgn$bmq@llama.swcp.com> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41967 Gefullt Krautroladen (Stuffed Cabbage Rolls) 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 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. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.