Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Brown Rice 2 ea Eggs; Large, Slightly Beaten
3 c Water 1/4 c Bread Crumbs
2 ts Salt 1/2 c Parsley; Fresh, Minced
1 ts Dillseed 2 1/2 lb Cabbage
1/2 ts Marjoram 1 x Cheesecloth; About 6 ft.
3/4 ts Pepper 2 1/2 c Tomatoes; Canned, Chopped
2 1/2 c Onion; Chopped 1/2 c Vermouth; Dry
5 tb Vegetable Oil 1/2 c Beef Broth
1/2 ts Paprika 2 tb Tomato Paste
2 ea Garlic; Cloves, Minced 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.

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