6-stuffed grape leaves
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 40.1
- Total Fat: 1.7 g
- Cholesterol: 5.7 mg
- Sodium: 58.2 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.7 g
- Protein: 1.9 g
View full nutritional breakdown of 6-stuffed grape leaves calories by ingredient
Number of Servings: 45
Ingredients
-
45 grape leaves (fresh or if in jars, rinse and drain)
12 oz ground beef or lamb
3/4 cup rice
1/4 tsp pepper
1/2 cup lemon juice
6 cloves garlic, peeled
1 tsp salt
2 large potatoes, peeled and sliced
Directions
nutrition info is per grape leaf
If using fresh leaves, place in boiling water for a few seconds until soft, then rinse and drain.
Peel or scrub potatoes, slice and line the bottom of a large saucepan with the potato slices.
Prepare stuffing by mixing the meat, rice, salt and pepper together in a bowl.
Remove stems from leaves. Place shiny side down on a plate and place a small amount of the meat mixture (about 1-2 tsp depending on the size of the leaf) on the wide end of the leaf and spread the meat out to make a thin line of sorts. Turn the sides of the leaf over the meat and roll up from the bottom. Repeat with the reat of the leaves. Place in the prepared pot packed fairly tightly. Put garlic cloves in among the leaves. Place a plate on top of the leaves, cover them with hot water and the lemon juice. Add more salt if desired. Bring to a boil, cover and keep at a low simmer until the leaves are tender, about an hour. These are delicious hot or cold. Very high in Vitamin A.
If using fresh leaves, place in boiling water for a few seconds until soft, then rinse and drain.
Peel or scrub potatoes, slice and line the bottom of a large saucepan with the potato slices.
Prepare stuffing by mixing the meat, rice, salt and pepper together in a bowl.
Remove stems from leaves. Place shiny side down on a plate and place a small amount of the meat mixture (about 1-2 tsp depending on the size of the leaf) on the wide end of the leaf and spread the meat out to make a thin line of sorts. Turn the sides of the leaf over the meat and roll up from the bottom. Repeat with the reat of the leaves. Place in the prepared pot packed fairly tightly. Put garlic cloves in among the leaves. Place a plate on top of the leaves, cover them with hot water and the lemon juice. Add more salt if desired. Bring to a boil, cover and keep at a low simmer until the leaves are tender, about an hour. These are delicious hot or cold. Very high in Vitamin A.
