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Stuffed Grape Leaves
Rice
Ingredients:
For the filling
- 1/2 cup red lentils, rinsed
- 1/2 cup uncooked short- or medium-grain rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- juice of 1 lemon
For wrapping
- 1 jar grape leaves in brine or fresh leaves (30–40 leaves), rinsed — OR — 1 head green cabbage, core removed and leaves softened by boiling
For cooking
- 3 tbsp olive oil
- juice of 1 lemon
- 1 cup vegetable broth or water
Equipments:
- Large pot with lid
- Small pot (for lentils)
- Skillet (for aromatics)
- Large mixing bowl
- Plate (to weight down rolls)
Meal Prep Friendly
Leftover Friendly
Soy-Free
Cook once Eat twice
Features:
Meal Prep Friendly
Leftover Friendly
Soy-Free
Cook once Eat twice
Nutrition:
Serving Size 3 rolls Calories 130 Carbohydrates 18g Fat 4g Fiber 3g Protein 5g Monounsaturated 2g Saturated 0.5g Trans 0g Vitamin A 30mcg Vitamin C 8mg Calcium 40mg Iron 1.5mg Cholesterol 0mg Sodium 200mg Sugar 1g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare the Leaves – Soak grape leaves in warm water and rinse. If using cabbage, boil head until outer leaves soften; peel off carefully. Trim any thick veins.
- Cook the Lentils – Simmer ½ cup red lentils with 1 cup water for 8–10 minutes until tender but not mushy. Drain excess water.
- Sauté the Aromatics – Heat 2 tbsp olive oil over medium heat. Sauté 1 medium chopped onion for 3–5 minutes. Add 3 minced garlic cloves and cook 1–2 more minutes.
- Make the Filling – In a bowl, combine cooked lentils, ½ cup uncooked rice, sautéed onion and garlic, ½ cup parsley, ¼ cup dill, salt, pepper, and juice of 1 lemon. Mix well.
- Roll – Lay each leaf vein-side up. Add 1–2 tsp of filling, fold in sides, and roll tightly.
- Layer and Cook – Line the bottom of a pot with spare leaves. Arrange rolls seam-side down in snug layers. Drizzle with 3 tbsp olive oil, juice of 1 lemon, and 1 cup vegetable broth. Place a plate on top to weight them down.
- Simmer – Cover and simmer over low heat for 45–60 minutes until rice is fully cooked. Check liquid level occasionally.
- Serve – Cool slightly and serve warm or chilled with lemon wedges or vegan yogurt-dill sauce.
Notes:
- The rice goes in uncooked — it finishes cooking during the simmer and absorbs the lemon-broth liquid.
- Place a plate or lid directly on the rolls to prevent them from unrolling during cooking.
Storage:
- Fridge for up to 4 days. Freezes well for up to 2 months. Reheat gently with a splash of water.
Swaps:
- Use fresh cabbage leaves instead of grape leaves for a heartier version.
- Add pine nuts or currants to the filling for a more traditional Middle Eastern flavor.
Tips:
- Roll firmly but not too tight — the rice expands as it cooks and needs room.
Stuffed Grape Leaves
~10 Rolls
Prep 30 min
Simmer 45–60 min
Ingredients:
For the filling
- 1/2 cup red lentils, rinsed
- 1/2 cup uncooked short- or medium-grain rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- juice of 1 lemon
For wrapping
- 1 jar grape leaves in brine or fresh leaves (30–40 leaves), rinsed — OR — 1 head green cabbage, core removed and leaves softened by boiling
For cooking
- 3 tbsp olive oil
- juice of 1 lemon
- 1 cup vegetable broth or water
Features:
Meal Prep Friendly
Leftover Friendly
Soy-Free
Cook once Eat twice
Instructions:
- Prepare the Leaves – Soak grape leaves in warm water and rinse. If using cabbage, boil head until outer leaves soften; peel off carefully. Trim any thick veins.
- Cook the Lentils – Simmer ½ cup red lentils with 1 cup water for 8–10 minutes until tender but not mushy. Drain excess water.
- Sauté the Aromatics – Heat 2 tbsp olive oil over medium heat. Sauté 1 medium chopped onion for 3–5 minutes. Add 3 minced garlic cloves and cook 1–2 more minutes.
- Make the Filling – In a bowl, combine cooked lentils, ½ cup uncooked rice, sautéed onion and garlic, ½ cup parsley, ¼ cup dill, salt, pepper, and juice of 1 lemon. Mix well.
- Roll – Lay each leaf vein-side up. Add 1–2 tsp of filling, fold in sides, and roll tightly.
- Layer and Cook – Line the bottom of a pot with spare leaves. Arrange rolls seam-side down in snug layers. Drizzle with 3 tbsp olive oil, juice of 1 lemon, and 1 cup vegetable broth. Place a plate on top to weight them down.
- Simmer – Cover and simmer over low heat for 45–60 minutes until rice is fully cooked. Check liquid level occasionally.
- Serve – Cool slightly and serve warm or chilled with lemon wedges or vegan yogurt-dill sauce.
