Recipe by JCC
Stuffed Grape leaves is an economical dish as well as very nutritious and diet friendly. This recipe is tried and true. Once you make these you will never purchase prepared stuffed grape leaves. If you do not care for lamb you can omit and increase the ground beef. You can also use fresh grape leaves if there are vines in your area. Just pick the leaves and follow the recipe.
Top Review by luvinlif2k
Excellent! So good, I had to call my Greek neighbor to come over and give me her opinion. Five stars all the way! I used an entire pound of lamb along with the ground beef. I also served these with bleu cheese and ranch dressing to dip them in (that's what was available). DD (6 y.o.) had fun (and did great) helping to roll. Reviewed for ZWT4.
- 1 lb ground beef
- 1⁄2 lb ground lamb
- 1 cup rice
- 1 (16 ounce) can tomato sauce
- 1 tablespoon parsley
- 1 tablespoon italian seasoning
- 1 cup water
- 1 (16 ounce) jar grape leaves
- 1 teaspoon kosher salt
- 20 grinds ground pepper
Directions See How It's Made
- Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
- Line the bottom of a 3 qt pan with 3 to 4 large leaves.
- Mix remaining ingredients except water in a bowl and start rolling.
- Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
- Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
- When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.