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Rice & Beef Stuffed Vine Leaves

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  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.

Recipe Summary

Cook Time: 
120 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3114 Calories from Fat 717

% Daily Value*

Total Fat 80 g123.4%

Saturated Fat 27.2 g135.9%

Trans Fat 0 g

Cholesterol 281.3 mg93.8%

Sodium 3229.8 mg134.6%

Total Carbohydrates 471 g157.2%

Dietary Fiber 6.8 g27%

Sugars 185.9 g

Protein 122 g244.1%

Vitamin A 53.1% Vitamin C 100.3%

Calcium 19.7% Iron 93.7%

*Based on a 2000 Calorie diet

Rice & Beef Stuffed Vine Leaves Recipe