1 1/2 c  Brown Rice
3 c  Water
2 ts Salt
1 ts Dillseed
1/2 ts Marjoram
3/4 ts Pepper
2 1/2 c  Onion; Chopped
5 tb Vegetable Oil
1/2 ts Paprika
2    Garlic; Cloves, Minced
2    Eggs; Large, 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  Tomatoes; Canned, Chopped
1/2 c  Vermouth; Dry
1/2 c  Beef Broth
2 tb 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 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.