Jar of Grape leaves

Stuffed grape leaves are yummy! Thanks for the reminder, I have grapes growing here, and so need to make some while the leaves are still tender enough!

If you're up for the amount of work, these are fantastic! Healthy and not too fattening. Good cold, hot, as left overs. Or serve as an appetizer which I do all the time, people love them.

DOLMADES: grape vine leaves with rice stuffing

Rice stuffing: cook all of the following ingredients in 2 cups of water: 3 tsp currants, 2 tbsp olive oil, 1/2 cup finely chopped onion, 1 cup long grain rice, 1 tsp sugar, 1 tsp cinnamon.

Once rice mixture is cooked add 3 tbsps lemon juice, 2 tbsp chopped fresh dill or mint, 2 tsp chopped fresh parseley, salt and pepper.

Drain and rinse the grape leaves. Place a small handful of the filling onto a leaf and wrap. Place in a casserole dish with a little water (approx. 1/4 cup), cover. Bake in a moderate over for 30-40 min, until a fork pierces through easily.

Serve with cucumber sauce: 1 cup plain yogurt, 1/2 cup light sour cream, 1/3 cup grated cucumber, 1 tsp chopped fresh dill.

Yum! I LOVE the rice stuffed leaves.

You can use cauliflower instead of rice in the dolmas. Tastes the same.

Thank you! I love both the pork chop and the cauliflower ideas. This is a recipe I have made before, once with beef and once with lamb. Both were delicious.

Stuffed Grape Leaves

1[8 oz ] jar grape leaves, rinsed, drained and patted dry with clean towel
1 lb ground lamb
¾ cup long grain white rice
½ cup finely chopped onion
2 garlic cloves, minced
2 Tbsp chopped fresh mint
½ tsp salt
½ tsp freshly ground pepper
1 [8 oz] can tomato sauce
1 cup cold water
1 tbsp fresh lemon juice

Spray a large non stick Dutch oven with nonstick spray. Place a plate in the bottom of the pot. Sort the grape leaves and spread any ripped or torn leaves on top of the plate. Save 24 whole leaves for stuffing.

Combine the lamb, rice, onion, garlic, mint, salt, and pepper in a large bowl. Trim any tough stems from the grape leaves. Working with one leaf at a time, place 1 rounded tablespoon of the filling in the center of the bottom third of the leaf. Fold over the sides then roll up from the bottom to form a package. Place the roll, seam-side down, in the Dutch oven. Repeat with remaining grape leaves and filling to make 24 stuffed grape leaves.

Combine the tomato sauce, water, and lemon juice in a medium bowl. Pour the sauce over the grape leaves in the Dutch oven. Place a heatproof plate directly on top of the leaves to prevent them from opening. If necessary add more water to make sure rolls are covered. Cover the pot, and bring to a boil. Reduce the heat and simmer, until the grape leaves are tender and the rice is cooked, about 1 hour. Transfer the grape leaves to a serving platter and top with the sauce.

Makes 12 servings.
Per serving [2 stuffed grape leaves with 2 Tbsp sauce]