Recipe

Gefllte Krautroladen - Stuffed Cabbage Rolls Recipe

	Rescue_ranger / All my dishes 1 year, 1 month ago Passed down from my Fathers side of the family this German recipe of Savory cabbage stuffed with brown rice and herbs in a tomato sauce is great on a fall or winter day. Ground beef can be added to the recipe if desired. Prep:240m Cook:120m Servings:8	Rescue_rang
	stuffed cabbage rolls quotgefllte krautroladenquot german

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binky67

recipediva

Ingredients

1 1/2 cups brown rice

3 cups water

2 teaspoons salt

1 teaspoon dill seed

1/2 teaspoon marjoram

3/4 teaspoon pepper

2 1/2 cups onion, chopped

5 tablespoons vegetable oil

1/2 teaspoon paprika

2 garlic cloves, minced

2 large eggs, slightly beaten

1/4 cup bread crumbs

1/2 cup fresh parsley, minced

2 1/2 pounds cabbage

Cheesecloth

2 1/2 cups canned tomatoes, chopped

1/2 cup dry vermouth

1/2 cup beef broth

2 tablespoons tomato paste

1/2 teaspoon sugar

Directions

1) In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain.

2) In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 teaspoons salt. Simmer covered for 40 minutes or until the liquid is absorbed.

3) Add the dill seed, marjoram, and 1/2 teaspoon pepper. In a large skillet sauté 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.

4) Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste.

5) 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.

6) 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 tablespoons of rice mixture in the center.

7) 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.

8) Chop remaining cabbage to make 3 cups and, in a large frying pan, sauté with 1 cup chopped onions and 2 tablespoons vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.

9) Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings.

10) 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.

11) Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking.

12) Let the dish cool. Cover with cheese cloth and refrigerate overnight.

13) Remove cheesecloth, Heat in preheated 350 degree oven for 30 minutes before serving.

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