Stuffed cabbage rolls
Cabbage Vegetables Rolls German
Last updated 6/12/2012 12:51:48 AM. Recipe ID 13443. Report a problem with this recipe.
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.
Didn't find the recipe you were looking for? Search for more here!