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Stuffed Vine Leaves

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Ingredients
  Canned vine leaves 15 Ounce (1 Can)
  Minced steak 1 Pound
  Rice 3 Ounce
  Chopped parsley 2 Tablespoon
  Onions 2
  Salt 2 Teaspoon
  Pepper To Taste
  Canned mushroom soup 15 1⁄2 Ounce (1 Can)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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

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Stuffed Vine Leaves Recipe