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Stuffed Grape Leaves (Dolmades)
1
1
1
1/2 pounds ground round or turkey
onion, finely chopped
/2 cup raw rice
Salt and pepper, to taste
1
1
1
1
1
1
1
3
1
tablespoon mint
tablespoon parsley
egg, beaten
cup canned tomatoes, undrained
/2 teaspoon dill
/2 teaspoon oregano
(16 ounce) jar grapevine leaves
bouillon cubes
tablespoon butter
Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put
any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in
the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.
Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with
butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and
steam over low heat for 1 hour or until leaves are tender.
Stuffed Grape Leaves (Dolmades)
81
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