Miscellaneous Recipes - Gefullt Krautroladen (Stuffed Cabbage Rolls) - 9 points




missphoebe
02-27-2000, 10:39 PM
* Exported from MasterCook *

Gefullt Krautroladen (Stuffed Cabbage Rolls)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown rice
3 cups water
2 teaspoons salt
1 teaspoon dill seed
1/2 teaspoon marjoram
3/4 teaspoon pepper
2 1/2 cups onion -- chopped
5 Tablespoons vegetable oil
1/2 teaspoon paprika
2 cloves garlic -- minced
2 whole eggs -- slightly beaten
1/4 cup bread crumbs
1/2 cup parsley -- fresh, minced
2 1/2 pounds cabbage
1 Cheesecloth -- About 6 ft.
2 1/2 cups canned tomatoes -- chopped
1/2 cup dry vermouth
1/2 cup beef broth
2 Tablespoons tomato paste
1/2 teaspoon 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 dill seed, 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.


Description:
"WW Points = 9"

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Per serving: 443 Calories (kcal); 15g Total Fat; (31% calories from fat); 12g Protein; 64g Carbohydrate; 62mg Cholesterol; 1114mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0