Title: 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.