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Bulgarian Grape Leaf Rolls

American.Kitchen's picture
  Grape leaves 36
  Butter 2 Tablespoon
  Onions 2 Large, minced
  Ground beef 1 Pound
  Egg 1
  Rice 1⁄2 Cup (8 tbs)
  Minced parsley To Taste
  Canned tomatoes 2 Cup (32 tbs)
  Beef bouillon cube 1
  Minced dill weed 1 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon (From 1/2 Lemon)
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Beef bouillon 1 Cup (16 tbs)
  Lemon juice 1
  Sour cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Pour enough boiling water over grape leaves to wilt; rinse in cold water.
Melt 2 tablespoons butter in skillet; saute onions until browned slightly.
Add ground beef; cook for 5 minutes.
Add salt, pepper, egg, rice and parsley; mix thoroughly.
Fill leaves, folding each leaf over filling.
Drain tomatoes; reserve liquid.
Place liquid in saucepan over medium heat until heated through.
Dissolve bouillon cube in tomato liquid.
Chop tomato pulp; add pulp, additional parsley, dill-weed and lemon rind to bouillon mixture.
Mix well.
Spoon small amount of tomato mixture into 2-quart casserole; arrange rolls in layers.
Add tomato sauce between layers.
Bake, covered, at 325 degrees for 45 minutes.
Combine 1 tablespoon butter and flour; add bouillon, gradually, stirring constantly, to make gravy.
Remove roll mixture from oven; stir in gravy.
Return to oven.
Bake for 15 minutes longer.
Squeeze lemon juice over rolls; top with sour cream to serve.

Recipe Summary

Difficulty Level: 
Bit Difficult

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