Prep 0 mins
Cook 0 mins
In trying to track down the origin of this particular recipe, I found it duplicated at free recipe sites all over the world. Although stuffed cabbage rolls are common in many countries, apparently this one is German.
- 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 chopped onions
- 5 tablespoons vegetable oil
- 1⁄2 teaspoon paprika
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1⁄4 cup breadcrumbs
- 1⁄2 cup fresh minced parsley
- 2 1⁄2 lbs cabbage
- 1 cheesecloth, about 6 feet worth
- 2 1⁄2 cups canned chopped tomatoes
- 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 the soaked rice, 3 cups water, and 1 1/2 teaspoons salt, and 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 over medium high temperature saute the chopped onion in 3 tablespoons 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. Remove from heat and set aside.
- Preheat oven to 325 degrees F.
- 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 the 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 tablespoons 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, and adjust seasonings to taste.
- 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, basting the rolls 4 to 5 times during cooking.
- Let the dish cool, then cover and refrigerate overnight.
- Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving.
- (An adopted recipe.)