Stuffed Vine Leaves
|Canned vine leaves||15 Ounce (1 Can)|
|Minced steak||1 Pound|
|Chopped parsley||2 Tablespoon|
|Canned mushroom soup||15 1⁄2 Ounce (1 Can)|
Rinse and drain the vine leaves
Combine the meat, rice, parsley, chopped onions, salt and pepper.
Place a little in the centre of each leaf and fold into a neat parcel.
If the leaves are small, put 2 together.
Arrange in casserole, pour over the mushroom soup.
Bake, covered, in moderately slow oven,
Mark 3, 325°F., 1 1/2 to 2 hours.
Add a little water or stock to casserole, if necessary, during cooking.
Serving size: Complete recipe
Calories 3113 Calories from Fat 757
% Daily Value*
Total Fat 85 g130.3%
Saturated Fat 30.6 g152.8%
Trans Fat 3.4 g
Cholesterol 281.3 mg93.8%
Sodium 7269.3 mg302.9%
Total Carbohydrates 473 g157.5%
Dietary Fiber 6.8 g27.1%
Sugars 186.1 g
Protein 117 g234.3%
Vitamin A 53.2% Vitamin C 100.3%
Calcium 23.8% Iron 94.7%
*Based on a 2000 Calorie diet