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Stuffed Grape Leaves

ashlyn's picture
  Butter/Margarine 2 Tablespoon
  Chopped onion 2 Tablespoon
  Cooked rice 2 Cup (32 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
  Vine leaves 16 Ounce
  Lemon juice 2 Tablespoon
  Tomato juice 1 Cup (16 tbs)

Make filling: In hot butter in small skillet, saute onion until golden.
Add the rice, oil, salt, pepper, and parsley; mix well.
Lay vine leaves, shiny side down, on flat surface.
Place 1 teaspoon rice mixture on each.
Fold sides of each leaf over filling; then roll up, starting from narrow end.
Place stuffed leaves, seam side down, close together, in bottom of medium skillet.
Pour lemon and tomato juices over them.
Set a heavy plate or pie plate on top, to keep rolls in place during cooking.
Bring to boiling; reduce heat, and simmer, covered, 20 minutes.
Remove from heat.
Cool to room temperature.
Refrigerate rolls until they are cold.
To serve: Lift out of liquid with slotted utensil.
If desired, brush with olive oil, to make leaves shiny.
Makes 48.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1429 Calories from Fat 569

% Daily Value*

Total Fat 65 g100.1%

Saturated Fat 21.3 g106.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2030.4 mg84.6%

Total Carbohydrates 196 g65.4%

Dietary Fiber 53.5 g214.2%

Sugars 39.4 g

Protein 37 g74.3%

Vitamin A 2583.9% Vitamin C 250.3%

Calcium 174% Iron 112.8%

*Based on a 2000 Calorie diet

Stuffed Grape Leaves Recipe