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Stuffed Grape Leaves Recipe
|Lean ground lamb/Beef||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 3⁄4 Teaspoon|
|Grape leaves/Small cabbage leaves||36|
|Lemon juice||1⁄4 Cup (4 tbs)|
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
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.