Stuffed Grape Leaves with Meat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Grape Leaves, 1 large jar1 lb. Ground beef, leanI bag success brown boil in bag rice1/2 cup chopped onion1/2 cup Dill, fresh, chopped ( I used dill heads I had frozen)1 - 1/2 Tbsp Mint flakes1/2 tsp each:SaltPepperOnion PowderGarlic powder8 oz. can Tomato Sauce16 oz can tomato sauce2 cups chicken broth4 Tbsp +/- Chicken broth1/4 cup Olive oil1 can Delmonte Petitie diced tomatoes** 1 Large Onion-See Intro
Preparing leaves
Remove leaves from jar.Boil leaves in hot water 3 minutes. Drain and then Soak in cold water 30 minutes. I changed my water 2 times. This removes salty brine
Drain leaves, dry with paper towels or lint free towel. (THIS IS THE LABOR INTENSIVE PART.)
Remove stems and and hard parts on leaves.
Prepare Meat mixture
Combine: Meat, small Tomatoe sauce, rice (uncooked), onion, dill, mint, onion and garlic powders, salt & pepper. Combine with your hands til meatloaf like mixture.
Stuffing and Rolling leaves:
LINE BOTTOM OF StOCKPOT WITH RIPPED OR TOO SMALL OR LG LEAVES.
Using tsp place tsp to Tbsp filling in each leaf toward stem area.(Depends on size of leaf) Roll upwards into cigar shape and then pinch in sides and continue to roll. Gently squeeze ends to seal.Place rolled leaves into pot making sure they are in snug. Slice Large Onion and place between layers of rolls. Continue rolling until done.
Fill pot with Diced Tomatoes, undrained, lemon juice 1/4 cup, 16oz can Tomatoe sauce, olive oil and chicken broth. Place heavy plate inverted over top so rolls do not move while cooking.
Bring to a boil then change to simmer for 50 minutes.
Serving Size: Makes approx 50-60 depending on if you use the whole jar
Number of Servings: 12
Recipe submitted by SparkPeople user PIVEY0317.
Remove leaves from jar.Boil leaves in hot water 3 minutes. Drain and then Soak in cold water 30 minutes. I changed my water 2 times. This removes salty brine
Drain leaves, dry with paper towels or lint free towel. (THIS IS THE LABOR INTENSIVE PART.)
Remove stems and and hard parts on leaves.
Prepare Meat mixture
Combine: Meat, small Tomatoe sauce, rice (uncooked), onion, dill, mint, onion and garlic powders, salt & pepper. Combine with your hands til meatloaf like mixture.
Stuffing and Rolling leaves:
LINE BOTTOM OF StOCKPOT WITH RIPPED OR TOO SMALL OR LG LEAVES.
Using tsp place tsp to Tbsp filling in each leaf toward stem area.(Depends on size of leaf) Roll upwards into cigar shape and then pinch in sides and continue to roll. Gently squeeze ends to seal.Place rolled leaves into pot making sure they are in snug. Slice Large Onion and place between layers of rolls. Continue rolling until done.
Fill pot with Diced Tomatoes, undrained, lemon juice 1/4 cup, 16oz can Tomatoe sauce, olive oil and chicken broth. Place heavy plate inverted over top so rolls do not move while cooking.
Bring to a boil then change to simmer for 50 minutes.
Serving Size: Makes approx 50-60 depending on if you use the whole jar
Number of Servings: 12
Recipe submitted by SparkPeople user PIVEY0317.
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 11.9 g
- Cholesterol: 26.7 mg
- Sodium: 623.2 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.0 g
- Protein: 8.5 g
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