Stuffed Cabbage Rolls

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Brown rice
3 cups	711ml	Water
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Dill seed
1/2 teaspoon	2.5ml	Marjoram
3/4 teaspoon	3.8ml	Pepper
2 1/2 cups	156g / 5.5oz	Onion; chopped
5 tablespoons	75ml	Vegetable oil
1/2 teaspoon	2.5ml	Paprika
2		Garlic; cloves - minced
2		Eggs; large - slightly beaten
1/4 cup	36g / 1.3oz	Bread crumbs
1/2 cup	46g / 1.6oz	Parsley; fresh - minced
2 1/2 lbs	1135g / 40oz	Cabbage
		Cheesecloth; about 6 ft.
2 1/2 cups	156g / 5.5oz	Tomatoes; canned - chopped
1/2 cup	118ml	Vermouth; dry
1/2 cup	118ml	Beef broth
2 tablespoons	30ml	Tomato paste
1/2 teaspoon	2.5ml	Sugar

Recipe Instructions

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 dill seed, 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 frying pan, 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 mixtu re 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 325F 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.

Source:
A Jewish Mother's Cookbook--Elaine Radis

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