stuffed grapeleaves

How To Make stuffed grapeleaves

• 1

  Combine all stuffing ingredients.
• 2

  If meat is very lean add 1 tbsp of melted butter to mixture.
• 3

  Remove leaves from jar, rinse & drain.
• 4

  Remove the stem carefully by snipping with fingers or kitchen scissors.
• 5

  Put one leaf in front of you. The stem side towards you and the veins should be facing up. The three points should be facing away from you.
• 6

  Place 1-2 tsp stuffing into the center of leaf.
• 7

  Fold up the bottom over stuffing, then fold the two sides over the first fold.
• 8

  Roll tightly. The rolls should be about 3" long.
• 9

  This is very important because if they are not rolled tightly enough they will come apart during cooking.
• 10

  Continue this until all grape leaves are used.
• 11

  At this point if you have leftover stuffing after rolling all the leaves you can stuff a green pepper, tomato or yellow squash. Wrap the stuffed vegetable in foil.
• 12

  Place bones in bottom of a soup pot.
• 13

  Place rolls side by side and in layers over the bones.
• 14

  At this point you would add any additional stuffed vegetable wrapped in foil to the top of the rolls.
• 15

  Cover with tomato sauce, then cover with water & sprinkle with some salt.
• 16

  Cover with something that is going to push them down. Like a smaller lid with something heavy on top of it to push down the rolls. You want the leaves to stay packed and submerged in the liquid.
• 17

  Lower the heat & simmer for about 45 minutes or until the rice is tender.
• 18

  Add some lemon juice to taste & cook 10 more minutes.
• 19

  To serve, drain the liquid first. While hot turn the pan upside down onto a serving platter.
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