Gefullt Krautroladen (stuffed Cabbage Rolls) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Brown Rice,
3 cup: Water,
2 tsp: Salt,
1 tsp: Dillseed,
1/2 tsp: Marjoram,
3/4 tsp: Pepper,
2 1/2 cup: Onion, Chopped
5 tbsp: Vegetable Oil,
1/2 tsp: Paprika,
2 each: Garlic, Cloves, Minced
2 each: Eggs, Large, Slightly Beaten
1/4 cup: Bread Crumbs,
1/2 cup: Parsley, Fresh, Minced
2 1/2 lbs: Cabbage,
Cheesecloth, About 6 ft.
2 1/2 cup: Tomatoes, Canned, Chopped
1/2 cup: Vermouth, Dry
1/2 cup: Beef Broth,
2 tbsp: Tomato Paste,
1/2 tsp: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp