===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 06-01-93 (01:14)             Number: 386
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Stuffed cabbage Rolls          Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.02

     Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
Categories: German, Vegetables, Main dish
  Servings:  6

  1 1/2 c  Brown Rice                          2    Eggs; Large, Slightly Beaten
      3 c  Water                             1/4 c  Bread Crumbs
      2 ts Salt                              1/2 c  Parsley; Fresh, Minced
      1 ts Dillseed                        2 1/2 lb Cabbage
    1/2 ts Marjoram                                 Cheesecloth; About 6 ft.
    3/4 ts Pepper                          2 1/2 c  Tomatoes; Canned, Chopped
  2 1/2 c  Onion; Chopped                    1/2 c  Vermouth; Dry
      5 tb Vegetable Oil                     1/2 c  Beef Broth
    1/2 ts Paprika                             2 tb Tomato Paste
      2    Garlic; Cloves, Minced            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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