veal stuffed grape leaves

24 grape leaves(stems removed)
1 lb ground veal
1 cup onion diced
3/4 cup sundried tomato diced
1 cloved garlic minced
1 tbsp olive oil
2 egg whites
1/2 cup oat bran
1 tsp dried rosemary
salt
pepper

Trim hard stem from grape leaves. Heat olived oil on low heat in small skillet. Add onions and cook until carmelized. Add garlic, sundried tomatoes, and rosemary. Season with Salt and pepper to taste. Set aside to cool. Once cool, mix with veal in a medium bowl. Add egg whites. Mix in oat bran with hands or spoon until some of the exess moisture is taken up. Don't add too much oat bran or filling will be dry. spread out grape leaves flat. Add a spoonful of mixture on stem side of grape leaf(widest part). Form mixture to a sausage shape and roll up in leave bringing sides in as you go to cover mixture in tight package(cigar shaped). place rolls in stock pot lining the bottom and continuing on 2nd layer if needed. Place small plate on rolls and add water to just cover. Heat on medium high heat to simmer. Simmer rolls for 30-40 mins. Remove carefully. Can be eaten hot or cold.
Makes approx 24 rolls, 2 rolls per serving.


Number of Servings: 12

Recipe submitted by SparkPeople user VANYELMOON.