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1
In a medium bowl cover brown rice with hot water and soak for 3 hours; drain.
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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.
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3
Add the dill seed, marjoram, and 1/2 teaspoon pepper.
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4
In a large skillet over medium high temperature saute the chopped onion in 3 tablespoons oil until soft, about 6 to 8 minutes.
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5
Add paprika and garlic, continue cooking and stirring for 2 minutes.
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6
Stir in the rice mixture, eggs, bread crumbs, and parsley.
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7
Adjust seasonings to taste.
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8
Remove from heat and set aside.
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9
Preheat oven to 325 degrees F.
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10
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.
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11
Remove 12 leaves and cut off one fourth of each leaf from the base.
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12
Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 tablespoons of the rice mixture in the center.
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13
Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll.
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14
Continue making rolls with remaining filling.
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15
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.
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16
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.
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17
Transfer cabbage-tomato sauce mixture to a large baking dish.
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18
Arrange the cabbage rolls close together in one layer on the sauce.
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19
Spoon some of the mixture over the rolls.
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20
Bake at 325 degrees F for 1 1/2 hours, basting the rolls 4 to 5 times during cooking.
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21
Let the dish cool, then cover and refrigerate overnight.
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22
Remove cheesecloth.
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23
Heat in preheated 350 degree oven for 30 minutes before serving.
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24
(An adopted recipe.)
