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Grape Leaves (Prep for dolmades)

Harvest grape leaves in early summer when they are full size, but still tender. Young tendrils may be eaten in salads.

To prepeare fresh grape leaves for stuffing with rice, meat or cheese, pick 54 young leaves, about the size of your palm. They will be found at the ends of your vine branches where the leaves are a bright, tender green.

Divid the fresh grap leaves into piles of 6 leaves and tie each pile together with cooking thread. Plunge the piles, three at a time into alarge saucepan of rapidly boiling waterand blanch for 2 minutes. Drain and let cool. Gently separate the leaves and transfer them, dull side down to paper towels to dry in one layer while preparing stuffing.

If using canned or jarred leaves, rinse well in cold water before use.

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Serves 8 to 10

*about 50 leaves from grapevines
salt
1 T. vinegar
3 T. olive or cooking oil
1-2 onions, finely minced or grated
1 pound of ground meat (mixture of lam and beef or beef and pork)
1 egg, beaten
1/4 c. finely chopped parsley
1/4 c. raw rice
black pepper to taste
1-1/2 t. sweet paprika
water, wine or beef consomme’ (or combination)

Wash the grape leaves well. Fill a large pot with water, add salt and vinegar. Bring water to a boil. Cook the grape leaves for a short amount of time to enhance their taste and color. Drain the leaves and let cool.

Heat the oil in a large skillet on medium high heat and fry the onions until soft. Add the ground meat,parsely, rice, salt, pepper, paprika and egg. Mix well and saute’ only until the meat loses most of it’s pink color.

Lay the grape leaves flat. Place a small amount of meat mixture in the middle of the leaf across the vein and fold the sides in, then from the stem side, roll over to the far side (tip), burrito style. Place the seam side down in a heavy stockpot or dutch oven. Continue layering the stuffed grape leaves until you have used up all of your stuffing mixture. Place a heavy, heat proof plate or pie dish on top of the stuffed grap leaves inside of the pot. The plate’s wiehgt will stop the stuffed leaves from floating and opening while cooking. Add enough liquid (stock, wine, water) to cover and simmer over medium low heat until the rice is cooked (approx. 1 hour.) Test a roll and cook longer if needed.

*May use jarred leaves, found in Greek and Middle Eastern food stores.

Recipe adapted from The Best of Croation Cooking by Liliana Pavicic and Gordana-Mosher

I really prefer meatless stuffed grape leaves. I'm trying to go a little healthier these days when I can. I always buy bottled grape leaves (Orlando brand). Rinse and drain well. I really don't measure, so these are estimates.
Mix:
3 c long grain rice
2 minced onions
1 to 2 T dried dill and/or mint
2 T chopped pine nuts
the juice of two lemons
1/4 c extra virgin olive oil

Trim off the stems, add a spoonful of the rice mixture onto each leaf, fold and roll. Use a heavy lidded dutch oven type pan and line the bottom with a few grape leaves to prevent the stuffed grape leaves from scorching. Layer stuffed grape leaves in pan. Place a small plate upside down on top to keep them from moving. Add either 6 cups of water or chicken broth (I always add a bit of salt as well). Bring to boil and then simmer for 60 minutes. I turn the burner off and keep the lid on for another hour. I think they are best served cold with crumbled feta. I hope you give it a try.

thanks @yankeesgal! this is exactly what i was looking for!

@redhead~ i would of loved to help. i can never get enough. hot or cold, lemon sauce of naked. i love them.