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Gefullt Krautroladen (stuffed Cabbage Rolls) Recipe

Serves: 6
Keywords: German, vegetarian, recipe, recipes, Gefullt Krautroladen (stuffed Cabbage Rolls) Recipe

Ingredients

1 ½
c
Brown Rice
3
c
Water
2
ts
Salt
1
ts
Dillseed
½
ts
Marjoram
¾
ts
Pepper
2 ½
c
Onion; Chopped
5
tb
Vegetable Oil
½
ts
Paprika
2
Garlic; Cloves, Minced
2
Eggs; Large, Slightly Beaten
¼
c
Bread Crumbs
½
c
Parsley; Fresh, Minced
2 ½
lb.
Cabbage
Cheesecloth; About 6 ft.
2 ½
c
Tomatoes; Canned, Chopped
½
c
Vermouth; Dry
½
c
Beef Broth
2
tb
Tomato Paste
½
ts
Sugar

Directions

  1. In a medium bowl cover brown rice with hot water and soak for 3 hours.
  2. Drain.
  3. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
  4. Simmer covered for 40 minutes or until the liquid is absorbed.
  5. Add the dillseed, marjoram, and 1/2 t pepper.
  6. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
  7. Add paprika and garlic, continue cooking and stirring for 2 minutes.
  8. Stir in the rice mixture, eggs, bread crumbs, and parsley.
  9. Adjust seasonings to taste.
  10. 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.
  11. Drain.
  12. Remove 12 leaves and cut off one fourth of each leaf from the base.
  13. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center.
  14. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll.
  15. Continue making rolls with remaining filling.
  16. 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.
  17. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.
  18. Simmer the mixture for 5 minutes, stirring occasionally.
  19. Adjust seasonings.
  20. Transfer cabbage-tomato sauce mixture to a large baking dish.
  21. Arrange the cabbage rolls close together in one layer on the sauce.
  22. Spoon some of the mixture over the rolls.
  23. Bake at 325 degrees F for 1 1/2 hours.
  24. Baste rolls 4 to 5 times during cooking.
  25. Let the dish cool.
  26. Cover and refrigerate overnight.
  27. Remove cheesecloth.
  28. Heat in preheated 350 degree oven for 30 minutes before serving.