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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