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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl cover brown rice with hot water and soak for 3 hours; drain. | 2. In a 2-quart saucepan combine the soaked rice, 3 cups water, and 1 1/2 teaspoons salt, and simmer covered for 40 minutes or until the liquid is absorbed. Add the dill seed, marjoram, and 1/2 teaspoon pepper. | 3. In a large skillet over medium high temperature saute the chopped onion in 3 tablespoons oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. | 4. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Remove from heat and set aside. | 5. Preheat oven to 325 degrees F. | 6. 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. | 7. Remove 12 leaves and cut off one fourth of each leaf from the base. | 8. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 tablespoons of the rice mixture in the center. | 9. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. | 10. Continue making rolls with remaining filling. | 11. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 tablespoons vegetable oil until soft. | 12. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper; simmer the mixture for 5 minutes, stirring occasionally, and adjust seasonings to taste. | 13. Transfer cabbage-tomato sauce mixture to a large baking dish. | 14. Arrange the cabbage rolls close together in one layer on the sauce. | 15. Spoon some of the mixture over the rolls. | 16. Bake at 325 degrees F for 1 1/2 hours, basting the rolls 4 to 5 times during cooking. | 17. Let the dish cool, then cover and refrigerate overnight. | 18. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. | 19. (An adopted recipe.) | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1 1/2	cups		1018.425	211.5938	20.9235	8.88
water	3	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
dill seed	1	teaspoon		6.405	1.1586	0.3356	0.3053
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
onion	2 1/2	cups	chopped	160.0	37.36	4.4	0.4
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
egg	2		beaten	143.0	0.72	12.56	9.51
breadcrumb	1/4	cup		-	-	-	-
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
cabbage	2 1/2			55.625	12.905	2.8480000000000003	0.2225
cheesecloth	1			-	-	-	-
tomato	2 1/2	cups	canned chopped	103.5	22.95	5.4	0.9
vermouth	1/2	cup		-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.