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               Gefullt Krautroladen (Stuffed Cabbage Rolls)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Brown Rice
   3      cups          Water
   2      teaspoons     Salt
   1      teaspoon      Dillseed
     1/2  teaspoon      Marjoram
     3/4  teaspoon      Pepper
   2 1/2  cups          Onion -- Chopped
   5      Tb            Vegetable Oil
     1/2  teaspoon      Paprika
   2                    Garlic; Cloves -- Minced
   2                    Eggs; Large -- Slightly Beaten
     1/4  cup           Bread Crumbs
     1/2  cup           Parsley; Fresh -- Minced
   2 1/2  pounds        Cabbage
                        Cheesecloth -- About 6 ft.
   2 1/2  cups          Tomatoes; Canned -- Chopped
     1/2  cup           Vermouth -- Dry
     1/2  cup           Beef Broth
   2      Tb            Tomato Paste
     1/2  teaspoon      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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