VOLUME 1 - Kilimanjaro Foods

Gefullt Krautroladen (Stuffed Cabbage Rolls)
1 1/2 c brown rice
3 c water
2 t salt
1 t dillseed
1/2 t marjoram
3/4 t pepper
2 1/2 c onion,chopped
5 T vegetable oil
1/2 t paprika
2 garlic,cloves, minced
2 eggs,large, slightly beaten
1/4 c bread crumbs
1/2 c parsley,fresh, minced
2 1/2 lb cabbage
1 cheesecloth,about 6 ft.
2 1/2 c tomatoes,canned, chopped
1/2 c vermouth,dry
1/2 c beef broth 2
T tomato paste
1/2 t 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.