Title: Bavarian Stuffed Cabbage Rolls with Onion Sauce
Categories: None
Yield: 6 -8 serving

1 md Head Cabbage

----------------------------------FILLING----------------------------------
1 1/2 c Soy meat; (beef flavor)
-finely chopped
1 sm Onion; diced
1 Egg
2 sl White bread
1/3 c Milk
1 c Rice; (brown or white),
-cooked
1 pn Pepper
Salt to taste; (
-approximately 1/3 tsp.)

-----------------------------------SAUCE-----------------------------------
3 tb Butter or margarine
1 Big onion; (1 cup diced)
2 tb Flour
2 1/2 c Cabbage stock
1/2 ts Caraway seeds
1 pn Pepper
1/3 ts Salt or to taste

Cut the core out of the cabbage. Fill a large pot half-full with water and
bring to a boil. Put the cabbage with the core-side down into the water.
Boil for a few minutes, then turn head around so core-side is up. Start to
carefully remove the outer leaves with a pair of tongs. Try to leave the
leaves as whole and undamaged as possible. The stem of the leaves should be
soft enough to roll. Remove about 16-18 leaves and set aside on a plate.
Leave the rest of the cabbage simmering for about 20 minutes to get the
stock for the sauce.

Filling: Soak the bread in the milk. Combine soy meat, rice, egg, soaked
bread, onion, salt and pepper in a blender and mix well to get a thick
paste. Spread one cabbage leaf out on the table in front of you with the
stem end towards you. Take 1-2 tablespoons of the filling and place it on
the stem end. Carefully roll up the cabbage leaf folding in the sides as
well. Put seam facing down in a baking dish. Roll up all the cabbage leaves
this way and place tightly next to each other in the dish. Set aside.

Sauce: Melt margarine or butter in a heavy saucepan. Add onions and saut=82
until golden brown. Add flour and stir continuously until the flour is
roasted and a light brown color. Add the cabbage stock and the spices and
bring to a boil. Simmer for a few minutes. The consistency should be thin.
If needed, add more stock. Pour this sauce over the cabbage rolls in the
baking dish. Put in a preheated oven at 300=F8F. Bake until the cabbage is
tender and golden brown. Serve with parslied potatoes and apple sauce.

2 hours to prepare.

Source: Zorba the Buddha Cafe at http://osho.org/news/zorba/
Posted to MM-Recipes Digest by "Kathleen Weber" on May
04, 98