Stuffed grape leaves

Name: Stuffed grape leaves - Evelina J.
Ingredients: vine leaves 500 g minced meat (beef + pork) 1 cup rice 1 onion tomato juice or tomatoes dill pepper oil

Meat - Stuffed grape leaves by Evelina J. - Recipia

Stuffed grape leaves are quite simple to make, especially if the leaves are already pickled. Before filling, I blanch them for a few seconds in boiling water to soften them and make them easier to roll. The filling is simple, made from minced meat, sautéed rice with onion, pepper, and dill. In the end, the rolls are boiled in water mixed with tomato juice and a bit of oil and served with sour cream. Quick info Total time: not specified in the basic recipe Preparation time: not specified Cooking time: boiled until done; duration depends on quantity and type of meat Servings: the number of servings depends on the size of the rolls and the amount of leaves used Difficulty: easy to medium Recipe type: stuffed grape leaves, suitable for lunch or a family meal Ingredients Grape leaves, enough for the amount of filling 500 g minced meat, preferably a mix of beef and pork 1 cup of rice 1 onion Tomato juice or tomatoes Dill Pepper Oil Water, for blanching the leaves and boiling the rolls The leaves used in the basic recipe are preserved in brine. If they are very salty, the water used for blanching helps in their better use, but the recipe does not specify adding extra salt to the filling. Therefore, it is good to taste the leaves beforehand to know how salty they are. Preparation method 1. Boil water in a large pot. When it starts to boil, add a few grape leaves and let them sit for just a few seconds. Then remove them and continue with the rest of the leaves. Blanching is important for the leaves preserved in brine. After a few seconds in boiling water, they become softer and can be rolled without tearing easily. There is no need to boil them for a long time. 2. Finely chop the onion. Heat a little oil in a pan and sauté the onion. 3. When the onion has softened, add the rice and sauté it a little with the onion. There is no need to cook the rice at this stage; it will cook later in the pot with the rolls. 4. Put the minced meat in a bowl. Add the sautéed rice with onion, pepper, and dill. Mix well until the ingredients are evenly distributed. 5. Spread out a grape leaf and place some filling in the middle. Fold the edges of the leaf and roll the stuffed leaf, just like you would with cabbage rolls. It is good that the leaves are not overfilled, as the rice expands during boiling. The amount of filling should allow the leaf to be rolled without coming apart. 6. Continue forming rolls until the leaves, filling, or both are finished. Arrange them in a pot, one next to the other. 7. Mix hot water with tomato juice and a little oil. Pour the liquid over the rolls until they are just slightly covered, not completely. 8. Put the pot on the stove. Once the liquid starts to boil, leave the rolls on the heat until the meat, rice, and leaves are cooked. The time is not specified in the original recipe, so checking is done directly: a leaf should be tender, and the rice and meat should be cooked through. 9. Serve the stuffed grape leaves hot, with sour cream. Why I make the recipe often I make it because the filling is prepared quickly, and the grape leaves give the rolls a different taste compared to those made with cabbage leaves. The recipe is flexible and allows for the use of various types of meat without changing the basic steps. The rolls can be made in larger quantities and are easy to serve at family meals. Tips Blanch the leaves for just a few seconds. If they stay too long in boiling water, they can become overly soft and tear when filling. If the leaves are preserved in brine, keep in mind that they already contain salt. The recipe used here does not include added salt in the filling, so the salty taste will largely depend on the leaves. The rice is sautéed a little with the onion but is not cooked beforehand. It continues to cook in the pot with the liquid of tomato juice and water. Do not pour the liquid too high over the rolls. In the basic recipe, they are only slightly covered, and the sauce forms during boiling. Arrange the rolls as closely as possible to each other so they do not unravel during boiling. There is no need to change the rolling method; the process is the same as with cabbage rolls. Substitutes Beef and pork can be replaced with chicken or turkey. These alternatives are mentioned in the basic recipe and are prepared using the same method. Instead of tomato juice, tomatoes can be used. The important thing is that the liquid poured into the pot allows the rolls to boil and gives them a tomato flavor. Variations In season, fresh grape leaves can be used. These are blanched in the same way before filling to become flexible. For a leaner meat option, chicken or turkey can be used. The same quantities mentioned in the recipe for meat and rice remain, and the main difference will be the type of meat used. The rolls can be made smaller or larger, depending on the available leaves. Only the proportion between the leaf and the filling must be maintained so that they can be rolled without tearing. Serving ideas The stuffed grape leaves are served hot with sour cream, as indicated in the original recipe. The tomato juice and the remaining liquid in the pot can be poured over them when serving. Frequently asked questions Can I use fresh grape leaves? Yes. In season, fresh leaves can be used. They should be blanched for a few seconds in boiling water before being filled to soften and be able to be rolled. Do I need to boil the rice beforehand? No. The rice is sautéed a little in the pan with the onion, then mixed in an uncooked state with the meat, dill, and pepper. The rice cooks during the boiling of the rolls. What if the brined leaves are very salty? You can blanch them in boiling water before use, and it is best not to add salt to the filling without tasting the leaves first. The basic recipe does not mention additional salt. Can I use another type of meat? Yes. Besides the beef and pork mix, chicken or turkey can be used. The preparation method remains the same. How long should the rolls boil? The recipe does not specify an exact time. The rolls are left on the heat until the leaf is tender, the rice is cooked, and the meat is done. The duration depends on the size of the rolls, the quantity, and the type of meat. Nutritional values The values below are estimates and may not be accurate, as the recipe does not specify the amount of oil, the number of rolls, the exact type of meat used, and the portion size. For a medium serving of rolls, without the sour cream added when serving, it can be estimated: Calories: approximately 450–600 kcal Protein: approximately 25–35 g Carbohydrates: approximately 45–60 g Fats: approximately 15–25 g The final value varies mainly depending on the proportion of pork and beef, the amount of oil used, and how much rice is actually in each serving. The sour cream served alongside increases the calorie and fat intake. Storage and reheating Leftover rolls can be stored in the refrigerator in a covered container, along with a little of the sauce they were boiled in. It is preferable to consume them within a few days. For reheating, place them in a pot with a little sauce or liquid and heat until well warmed. They can also be reheated in portions without taking them all out of the pot. The sour cream is added separately at serving, not before storage.

Stuffed grape leaves

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