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Stuffed Grape Leaves

Gadget.Cook's picture
  Lean ground lamb/Beef 1 Pound
  Cooked rice 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Ground cinnamon 1 3⁄4 Teaspoon
  Salt 1 Teaspoon
  Grape leaves/Small cabbage leaves 36
  Salt 1⁄2 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)

In bowl combine meat, rice, water, cinnamon, and 1 tea spoon salt.
Rinse grape leaves.
(Or for cabbage, cut about 2 inches of heavy center vein from each leaf.
Immerse in boiling water 3 minutes or till just limp; drain.) Pat dry with paper toweling.
Place about 1 tablespoon meat mixture on wide part of leaf.
Fold in bottom edge and sides; roll as for jelly roll.
Repeat with remaining leaves and meat mixture.
Arrange on steamer rack in wok, seam side down.
Pour water into wok to almost cover rolls.
Add 1/2 teaspoon salt.
Bring to boiling.
Reduce heat; cover and simmer 20 minutes.
Add lemon juice; cover and simmer 5 minutes more.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 981

% Daily Value*

Total Fat 109 g167.6%

Saturated Fat 46.7 g233.6%

Trans Fat 0 g

Cholesterol 331.1 mg110.4%

Sodium 3185.7 mg132.7%

Total Carbohydrates 81 g27%

Dietary Fiber 17.3 g69.2%

Sugars 8.5 g

Protein 86 g171.8%

Vitamin A 595.2% Vitamin C 67.3%

Calcium 56.4% Iron 73.6%

*Based on a 2000 Calorie diet

Stuffed Grape Leaves Recipe