Rice & Beef Stuffed Vine Leaves
|Canned vine leaves/Fresh cabbage leaves||15 Ounce (1 can, 425 g)|
|Beef||1 Pound, minced (1/2 kg)|
|Rice||3 Ounce (75 g)|
|Chopped fresh parsley||30 Milliliter (2 tablespoons)|
|Onions||2 , chopped|
|Canned mushroom soup||15 Ounce (1 can, 425 g)|
Rinse the vine leaves and drain them.
Combine the meat, rice, parsley, onions and salt and pepper to taste.
Place a little of the mixture in the centre of each leaf and fold into neat parcels.
If the leaves are small, put two together.
Arrange the parcels in an ovenproof dish and pour over the mushroom soup.
Cover and put the dish into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 1 1/2 to 2 hours, or until the leaves and filling are tender.
Add a little water to the dish, if necessary, during cooking.