Stuffed Grape Leaves
 
     
     
blatt



in
prep
 
   

Wash grape leaves separately and blot dry.  In a large bowl, combine meat, eggs, rice, half of the onions, salt and pepper.  Taking 40-50 g of the meat mixture, form sausage shapes and roll into each grape leaf, the same as cabbage rolls.  Place into a large shallow pan and cover with water.  Cook at medium heat for 30-40 minutes.  Heat oil in a large pan and cook the other half of the onions till caramelized.  Add the dill and 1 tbsp flour and stir till a gold colour.  Gradually add the broth from the stuffed grape leaves and whisk to a sauce consistency.  If the sauce is too thin, thicken with a sauce powder or 1-2 tbsp instant potato powder.  Season to taste with lemon juice, salt, sugar and pepper. 

Translated by Rose Vetter

 

more details ---> PDF-Version

   

1 kg
 
mixed ground meat
2
 
eggs
2
 
onions finely chopped
50 g
 
rice
1 bunch
 
dill finely chopped
25
 
grape leaves
 
fresh or canned
20 g
 
salt
10 g
 
pepper
 
oil, flour, lemon juice
 
sour cream
   
   
   
   
   
 
   

Pour over stuffed grape leaves and serve with sour cream.

 
   
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