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Stuffed Grape Leaves

Gadget.Cook's picture
Ingredients
  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)
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Grape
Interest: 
Healthy
Preparation Time: 
5 Minutes

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