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