Stuffed Grape Leaves
 
 
 Recipe Source

Author: Robin Young

Web page: www.rockinrs.com

I had to thin the canopy on our backyard grapevines ... to allow the grapes to ripen and to locate them ...hiding under the leaves. So I blanched about 100 leaves [50 at a time in a pile with just enough stem to help separate them] in boiling water for about 5 minutes, drained them in a colander and let them cool. At this point, some ambitious people keep picking and blanching and prepare a brine to can them for later use as appetizers during the winter and spring Holiday Celebrations. You make a salted, vinegar brine with no particular flavor to just preserve them for later - use any pickle recipe. Roll a pile of the blanched leaves from side to side into a tube shape and place them in sterilized jars, pour hot brine over them and hot pack for 5-10 minutes. When you want to use them in the future, remember to soak in plain water to rinse off the brine unless you like the pickley taste.

 
 Recipe Type
Main Dish
 
Ingredients  
50-100   Grape leaves  
Ingredients - Stuffing  
2 c    Brown rice, cooked  
2 T    Cinnamon  
1 T    Turmeric  
1 t    Sea salt  
1 t    Cayenne pepper  
1 t    Paprika  
  Pine nuts  
2   Tomatoes, chopped  
med    Yellow or White onion, chopped  
6   Scallions, chopped  
  Parsley, chopped  
  Mint leaves, chopped  
1   Orange, segmented and zested  
 
Grape Leaves
1 Blanch about 100 leaves [50 at a time in a pile with just enough stem to help separate them] in boiling water for about 5 minutes, drain them in a colander and let them cool.
Stuffing
1 This meatless version could be made into a meat version by adding ground or minced beef, pork or the traditional Greek Dolmades lamb.
2 Most grape leaves have 5 sections. To stuff each leaf, separate and place the leaf on work surface with the inner [underside] of the leaf facing up with the stem closest to you.
3 Place a small spoonfull of stuffing just above the stem and fold the lower left section of the leaf over the stuffing, repeating with the lower right section, then the upper left section of the leaf and the upper right section over that - and you should have an envelope ready to roll the remainder towards the far tip of the leaf making a complete fat cigar like package.
4 Place on serving plate or in a cooking pan tip-seam down. At this point they can be refrigerated, eaten cold or heated with a lemon or tomato sauce to serve warm.
 
Preparation time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes
 
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