| Recipes with similar ingredients: | ||
Whole Grain Dinner Rolls | ||
|
Stuffed Bacon Rolls | ||
|
Mushroom Rolls | ||
|
Cheese-Stuffed Chicken Rolls | ||
|
No-Knead Refrigerator Rolls | ||
Email
Print
Grape Leaf Rolls
Ingredients:
1 lb. ground lamb or beef
1 c. cooked rice
1/4 c. water
1 1/4 tsp. cinnamon
1 tsp. salt
36 grape leaves or small cabbage leaves
1/2 tsp. salt
1/4 c. lemon juice
1 lb. ground lamb or beef
1 c. cooked rice
1/4 c. water
1 1/4 tsp. cinnamon
1 tsp. salt
36 grape leaves or small cabbage leaves
1/2 tsp. salt
1/4 c. lemon juice
Directions:
In a bowl, combine meat, rice, water, cinnamon and 1 tsp. salt. Rinse grape leaves or cook cabbage leaves. Pat dry with paper towels. Place about 1 Tbs. filling on each leaf. Fold in the bottom edge and sides; roll as for jelly roll. Repeat with remaining leaves and filling. Place on a rack in a 4 qt. Dutch oven, seam side down. Fill pan with water to almost cover the rolls. Add remaining salt. Bring to boiling; cover. Reduce heat; simmer 20 minutes or till rolls are done. Add lemon juice. Simmer 5 minutes more.
If using cabbage leaves, cut 2" of heavy vein off back of leaf. Immerse in boiling water about 3 minutes or just till limp. Drain.
In a bowl, combine meat, rice, water, cinnamon and 1 tsp. salt. Rinse grape leaves or cook cabbage leaves. Pat dry with paper towels. Place about 1 Tbs. filling on each leaf. Fold in the bottom edge and sides; roll as for jelly roll. Repeat with remaining leaves and filling. Place on a rack in a 4 qt. Dutch oven, seam side down. Fill pan with water to almost cover the rolls. Add remaining salt. Bring to boiling; cover. Reduce heat; simmer 20 minutes or till rolls are done. Add lemon juice. Simmer 5 minutes more.
If using cabbage leaves, cut 2" of heavy vein off back of leaf. Immerse in boiling water about 3 minutes or just till limp. Drain.
This recipe has not been rated or commented on