Stuffed Grape Leaves
Stuffed Grape Leaves
Ingredients
- 50 grapevine leaves (approximately one 500 g/1lb jar)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 250 g ground veal
- 1 can 540 ml crushed tomatoes
- 2 tablespoons (30 ml) chopped fresh oregano
- 3/4 cup (180 ml) parboiled rice, cooked
- 1/2 cup (125 ml) pine nuts, toasted
- 1/2 cup (125 ml) white wine
- 2 cups (500 ml) tomato sauce
- 1 cup (250 ml) chicken broth
- 2 tablespoons (30 ml) brown sugar
- salt and pepper
Instructions
- Rinse the grape leaves and soak in fresh water for 2 hours. Cut the stems, if necessary.
- In a saucepan, soften the onion and garlic in the oil. Add the meat and cook thoroughly over high heat while breaking it. The cooking liquid should be evaporated.
- Add the tomatoes, oregano, and cook for about 5 minutes, until it thickens.
- Remove from the heat, add the rice and pine nuts. Season with salt and pepper.
- On a work surface, lay a grapevine leaf. Place about 15 ml (1 tablespoon) of filling in the centre. Fold the sides in and tightly roll from the stem to get a little tight roll. Repeat with the remaining ingredients.
- Place the rolls side by side at the bottom of a large saucepan, folded portion down.
- In a bowl, combine the wine, tomato sauce, broth and brown sugar. Pour over grape leaves.
- Cover with a plate to keep them in place during cooking. Simmer gently, covered, for 30 minutes. Cool in the pan. Serve the warm grapevine leaves as a starter.
Stuffed Grape Leaves