MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: GEFULLT KRAUTROLADEN (Stuffed Cabbage Rolls)
  Categories: German, Vegetables
       Yield: 6 servings
   1 1/2 c  Rice, brown
       3 c  ;Water
       2 ts Salt
       1 ts Dill seed
     1/2 ts Marjoram
     3/4 ts Pepper, black
   2 1/2 c  Onion; chopped
       5 T  Oil
     1/2 ts Paprika
       2    Garlic clove; minced
       2    Egg; slightly beaten
     1/4 c  Bread crumbs
     1/2 c  Parsley, fresh; minced
   2 1/2 lb Cabbage
            Cheesecloth; about 6 ft.
   2 1/2 c  Tomato, canned; chopped
     1/2 c  Vermouth, dry
     1/2 c  Beef broth
       2 T  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
   teaspoon salt.  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 saute 1 1/2 cups chopped onion in 3 tablespoons 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 one leaf curved-side down on a square of dampened cheesecloth
   and place 3 tablespoons 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 tablespoons vegetable oil until soft. Add
   tomatoes, vermouth, broth, tomato paste, sugar, 1/2 tesapoon salt and
   1/4 teaspoon 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.