Stuffed grape leaves

Stuffed Grape Leaves

A traditional Romanian recipe, stuffed grape leaves are a tasty and filling dish, perfect for festive meals or gatherings with family and friends. These stuffed leaves are full of flavors and have a unique taste, thanks to the grape leaves that wrap them. In this recipe, you will discover the necessary steps to achieve perfect stuffed leaves, as well as some useful tips and variations.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6

Ingredients:

- 1 kg minced pork or a mix of pork and beef
- 2 tablespoons of rice
- 1 cup of boiled water
- 1 bunch of fresh dill
- 2 large onions
- 2-3 tablespoons of concentrated tomato paste
- 1 egg
- 1 liter of borscht (or to taste)
- 1 tablespoon of sweet paprika
- Smoked bacon (optional)
- Bay leaves (2-3 leaves)
- 2 teaspoons of flour
- Vegeta or other spices for stuffed leaves
- Salt and pepper to taste
- About 25 grape leaves

Preparation:

1. Start by preparing the grape leaves. In a large pot, add water and borscht, then bring to a boil. Add a few thyme leaves and a small chopped onion. Turn off the heat and add the grape leaves. Let them scald for 5 minutes, then remove and let them cool. It’s a good idea to keep the rolled leaves in half-bottle containers for future use.

2. In a large bowl, combine the minced meat with rice, boiled water, finely chopped dill, sautéed onion (you can sauté a large onion in a little oil before adding it), concentrated tomato paste, egg, sweet paprika, diced smoked bacon (if using), salt, pepper, and your favorite spices. Mix the composition well until it becomes homogeneous.

3. Take a grape leaf and place a tablespoon of filling on its edge. Roll tightly, folding the side edges to prevent the filling from leaking, and place the formed stuffed leaf in a large pot, open side down. Repeat the process until you have used all the filling and grape leaves.

4. Once you have all the stuffed leaves arranged in the pot, add enough water to cover them. Add bay leaves and more thyme leaves if desired. Cover the pot and let the stuffed leaves simmer on low heat for about 2 hours. Check periodically to ensure they have enough liquid.

5. At the end, you can add a mixture of flour and water to thicken the sauce if you want a richer texture. Let it simmer for another 10-15 minutes.

Serving and suggestions:

Stuffed leaves are served hot, with sour cream and polenta on the side, to create a true feast. Another interesting variation would be to serve them with a fresh summer salad, with tomatoes and cucumbers, for a contrast of flavors.

Practical tips:

- Use pork with a moderate fat content to achieve juicy stuffed leaves.
- Don’t hesitate to experiment with spices. Adding dried dill or even hot pepper can enhance the flavor.
- If you want a healthier version, you can replace the rice with quinoa or brown rice.

This recipe for stuffed grape leaves is not only tasty but also full of nostalgia, often prepared in Romanian households. With a little effort and patience, you will achieve a dish that will impress anyone!