Stuffed Grape Leaves Recipe

Stuffed Grape Leaves picture

Summary

Preparation Time5 MinDifficulty LevelEasy
Health IndexHealthyCourse
MethodMain Ingredient

Ingredients

 Lean ground lamb/Beef1 Pound
 Cooked rice1 Cup (16 tbs)
 Water1⁄4 Cup (4 tbs)
 Ground cinnamon1 3⁄4 Teaspoon
 Salt1 Teaspoon
 Grape leaves/Small cabbage leaves36
 Salt1⁄2 Teaspoon
 Lemon juice1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 981

% Daily Value*

Total Fat 109 g167.6%

Saturated Fat 46.7 g233.6%

Trans Fat 0 g

Cholesterol 331.1 mg

Sodium 3185.7 mg132.7%

Total Carbohydrates 81 g27%

Dietary Fiber 17.3 g69.2%

Sugars 8.5 g

Protein 86 g171.8%

Vitamin A 595.2% Vitamin C 67.3%

Calcium 56.4% Iron 73.6%

*Based on a 2000 Calorie diet

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.
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