"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gefult Krautroladen (Stuffed Cabbage Rolls) Recipe

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This recipe for Gefult Krautroladen (Stuffed Cabbage Rolls), by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Stroink
Added: Friday, November 7, 2008


1 1/2 c Rice, brown
3 c ;Water
2 ts Salt
1 ts Dill seed
1/2 ts Marjoram
3/4 ts Pepper, black
2 1/2 c Onion; chopped
5 T Oil
1/2 ts Paprika
2 Garlic clove; minced
2 Egg; slightly beaten
1/4 c Bread crumbs
1/2 c Parsley, fresh; minced
2 1/2 lb Cabbage
Cheesecloth; about 6 ft.
2 1/2 c Tomato, canned; chopped
1/2 c Vermouth, dry
1/2 c Beef broth
2 T Tomato paste
1/2 ts 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
teaspoon salt. Simmer covered for 40 minutes or until the liquid is
absorbed. Add the dill seed, marjoram, and 1/2 teaspoon pepper.

In a large skillet saute 1 1/2 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 one 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, saute with 1
cup chopped onions and 2 tablespoons vegetable oil until soft. Add
tomatoes, vermouth, broth, tomato paste, sugar, 1/2 tesapoon salt and
1/4 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 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.




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