Stuffed Grape Leaves

Instructions

1. 1

   Rinse the grape leaves and soak in fresh water for 2 hours. Cut the stems, if necessary.

2. 2

   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.

3. 3

   Add the tomatoes, oregano, and cook for about 5 minutes, until it thickens.

4. 4

   Remove from the heat, add the rice and pine nuts. Season with salt and pepper.

5. 5

   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.

6. 6

   Place the rolls side by side at the bottom of a large saucepan, folded portion down.

7. 7

   In a bowl, combine the wine, tomato sauce, broth and brown sugar. Pour over grape leaves.

8. 8

   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.