INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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