1 hr 55 mins
1 hr 30 mins
Lorri Nichols's Note:
This are like little cigars, only edible, lol! I have really americanized my traditional recipe over the years, and everyone loves them so much better than the real version, so I decided I would post it, so friends and family can use it too. Remeber to rol this his, about he width and size of your finger... larger ones are not as appealing as the nice small tighly rolled leaves.
My Private Note
Units: US | Metric
- 1If you have lefover filling, you can stuff it into a cleaned, cored bell pepper, or roll then in cabbage leaves.
- 2Rinse the grape leaves in clean water, and pinch the stems off.
- 3Put then in a collander over a bown while u work wih them.
- 4Mix all the fillings together, rice, lamb, salt, garlic and tomato paste.
- 5Prepare a deep pot by puting in lamb bones (ask the butcher to cut up a few shank bones or leg bones for u) in the bottom of the pot.
- 6If you don't want to do this, or can't, use your silverware in the bottom of the pot, a rack will not keep them high enough-- maybe u could use a basket, but I don't I just use bones or silverware to keep the leaves off the bottom.
- 7now line what ever you have chosen to use with a few grape leaves and the stems u have pinched off.
- 8Lay the grape leaf with the shiney side down on a clean flat surface (counter top is fine) u want to see the rough back, and the leaf viens.
- 9Put about 1 tbls of the filling on to each leaf, and flatten it out into a finger lenght& width, but now going all the way to the edges.
- 10Starting at the back, where u pinched the stem off, roll up over the meat mixture, then tuck in the sides, now roll tighly up.
- 11Similarly to rolling a cigar.
- 12now line the pot with the rolled grape leaves, alternating directions with each layer-- pack these tightly.
- 13When you are finished rolling the leaves, you will need to find a plate to lay on top of these leaves cause u r going to weight the leaves down with a full jar of water.
- 14when u have the plate, and large canning jar of water ontop, fill the pot to the top of the plate with water, hen bring to a boil, then you will have to watch the pot, and keep the water level up with boiling water (keep a kettle also boiling while u boil the leaves) these cook faster this way, approx 25 min, per jar.
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Nutritional Facts for Stuffed Grape Leaves
Serving Size: 1 (365 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 795.9
- Calories from Fat 337
- Total Fat 37.5 g
- Saturated Fat 15.8 g
- Cholesterol 110.3 mg
- Sodium 3504.4 mg
- Total Carbohydrate 78.8 g
- Dietary Fiber 2.3 g
- Sugars 2.9 g
- Protein 34.9 g