Stuffed Grape Leaves

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    • #349642

      Stuffed Grape Leaves
      50-60 fresh grape leaves or 16-oz jar brined grape leaves
      1 cup olive oil (divided into 1/2 cups)
      6 large onions, minced
      1 1/2 cups cooked long grain rice
      1 cup fresh parsley, chopped
      1/2 cup fresh dill, chopped
      1/2 cup pine nuts
      2 tbs dried mint
      1/2 tsp salt
      1/2 tsp. freshly ground black pepper
      Juice of two lemons
      Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
      In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.
      Line the bottom of a heavy saucepan with 2 or three grape leaves. Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
      Place a tbs of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.
      Continue rolling the packet up towards the top point of the leaf.
      Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.
      Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.
      impatient smilie

    • #459756

      If I can’t find grape leaves do you think I can wrap in cabbage leaves instead? Sounds good and I don’t want to wait until I have grape leaves again!

    • #459773

      Cabbage would work just fine! When I have a taste for this and can’t find grape leaves — they must have a season or something! LOL! OR I should just stock up on jars when I see them! Anyway, it’s the stuffing that’s wonderful and it IS better with grape leaves, but cabbage will work. Let me know how you like ’em my friend! Long time, no chat…you and yours okay?

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