Stuffed Grape Leaves

Stuffed grape leaves can be a special idea and an ideal recipe for autumn days.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Onion, raw

  • 100 g Rice, white, short grain

  • 1 spoon Sugar, white

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 twig Dill, fresh

  • 1 twig Parsley, fresh

  • 1 twig Mint, dried

  • 225 g Cabbage, fresh

  • 4 spoon Oil, vegetable oil, canola

  • 1.1 l Water

  • 1 piece Lemon, fresh, without shell

Steps

  1. Peel the onion and chop it finely. Thoroughly wash the dill, mint, and parsley, and chop them finely. Rinse the rice in a colander under running water until the water running out is no longer cloudy. Place a pot on the stove and heat the oil. Sauté the onion for about 5 minutes over moderate heat. Then add the rice and stir with a spoon until the rice becomes translucent.

  2. Sauté for a few more minutes, then add sugar. Season with salt and pepper to taste. Add the chopped herbs and pour in about 100 ml of water. Cook for an additional 10 minutes, stirring constantly. Then remove the pot from the heat and let the mixture cool slightly.

  3. Thoroughly wash and dry 10 grape leaves with a cloth, then place them on a work surface. Place a spoonful of the cooked mixture in the center of each leaf. Fold the edges and roll them into a roll, making sure it's not too thick.

  4. Thoroughly wash the lemon and slice it into rounds, including the peel. Place a new pot on the stove and line the bottom with any extra grape leaves. Add the lemon slices, the stuffed rolls, and a drop of olive oil. Pour in a liter of water, cover, and cook over moderate heat for 30 minutes. Let the rolls cool, then serve them on a platter.

Nutrition Information (Per 100g)

  • Calories: 51.91 kcal
  • Fat: 2.01 g
    • Saturated Fat: 0.1 g
  • Carbohydrates: 7.49 g
    • Sugars: 1.86 g
  • Protein: 0.65 g
  • Fiber: 0.5 g