Amazingly Delicious Stuffed Cabbage Rolls

Directions

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 1½ teaspoon salt.

Simmer covered for 40 minutes or until the liquid is absorbed.

Add the dillseed, marjoram, and ½ teaspoon pepper.

In a large skillet sauté 1½ 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.

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 tablespoons 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, sauté with 1 cup chopped onions and 2 tablespoons vegetable oil until soft.

Add tomatoes, vermouth, broth, tomato paste, sugar, ½ teaspoon salt and ¼ teaspoon 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℉ (160℃) for 1½ hours.

Baste rolls 4 to 5 times during cooking.

Let the dish cool.

Cover and refrigerate overnight.

Remove cheesecloth.

Heat in preheated 350℉ (180℃) oven for 30 minutes before serving.