GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)

      Title: GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)
  Categories: German, Vegetables, Main dish
       Yield: 6 Servings
  
   1 1/2 c  Brown Rice
       3 c  Water
       2 ts Salt
       1 ts Dillseed
     1/2 ts Marjoram
     3/4 ts Pepper
   2 1/2 c  Onion; Chopped
       5 tb Vegetable Oil
     1/2 ts Paprika
       2 ea Garlic; Cloves, Minced
       2 ea Eggs; Large, Slightly Beaten
     1/4 c  Bread Crumbs
     1/2 c  Parsley; Fresh, Minced
   2 1/2 lb Cabbage
       1 x  Cheesecloth; About 6 ft.
   2 1/2 c  Tomatoes; Canned, Chopped
     1/2 c  Vermouth; Dry
     1/2 c  Beef Broth
       2 tb Tomato Paste
     1/2 ts 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 t pepper. In a large skillet
   saute 1 1/2 cups chopped onion in 3 T 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 T 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 T vegetable oil until soft. Add tomatoes, vermouth,
   broth, tomato paste, sugar, 1/2 t salt and 1/4 t 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.
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