Ingredients:

  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                    garlic; cloves -- minced
   2                    eggs; large -- slightly beaten
     1/4  cup           bread crumbs
     1/2  cup           parsley; fresh -- minced
   2 1/2  pounds        cabbage
                        cheesecloth -- about 6 ft.
   2 1/2  cups          tomatoes; canned -- chopped
     1/2  cup           vermouth -- dry
     1/2  cup           beef broth
   2      tablespoons   tomato paste
     1/2  teaspoon      sugar

Preparation:

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 sauté 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 frying pan, sauté 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 325F 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 350oven for 30 minutes before serving.