Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground round or turkey

  2. 1 onion, finely chopped

  3. 1/2 cup raw rice Salt and pepper, to taste

  4. 1 tablespoon mint

  5. 1 tablespoon parsley

  6. 1 egg, beaten

  7. 1 cup canned tomatoes, undrained

  8. 1/2 teaspoon dill

  9. 1/2 teaspoon oregano

  10. 1 (16 ounce) jar grapevine leaves

  11. 3 bouillon cubes

  12. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. : 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. 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.


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