Stuffed Grape Leaves
Rice
What You’ll Need:
For the filling
🫘 1/2 cup red lentils, rinsed
🍚 ½1/2cup 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:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prepare the leaves: Soak grape leaves in warm water. If using cabbage, boil to soften and peel. Trim thick veins.
- Cook the lentils: Simmer lentils with 1 cup water for 8–10 minutes until tender but not mushy. Drain.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Sauté onion for 3–5 minutes, then add garlic and cook for 1–2 more minutes until fragrant.
- Combine the filling: In a bowl, mix cooked lentils, uncooked rice, sautéed onion and garlic, parsley, dill, salt, pepper, and lemon juice.
- Roll the leaves: Add 1–2 tsp of filling to each leaf (vein side up), fold sides, and roll tightly.
- Layer & cook: Line a pot with spare leaves. Layer rolls snugly. Drizzle olive oil and lemon juice, add broth.
- Simmer: Place a plate on top of the rolls, cover, and simmer on low heat for 45–60 minutes.
- Serve: Cool slightly and serve warm or chilled with lemon or vegan yogurt-dill sauce.
Substituttions
Stuffed Grape Leaves
Ingredients:
For the filling
🫘 1/2 cup red lentils, rinsed
🍚 ½1/2cup 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:
Instructions:
- Prepare the leaves: Soak grape leaves in warm water. If using cabbage, boil to soften and peel. Trim thick veins.
- Cook the lentils: Simmer lentils with 1 cup water for 8–10 minutes until tender but not mushy. Drain.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Sauté onion for 3–5 minutes, then add garlic and cook for 1–2 more minutes until fragrant.
- Combine the filling: In a bowl, mix cooked lentils, uncooked rice, sautéed onion and garlic, parsley, dill, salt, pepper, and lemon juice.
- Roll the leaves: Add 1–2 tsp of filling to each leaf (vein side up), fold sides, and roll tightly.
- Layer & cook: Line a pot with spare leaves. Layer rolls snugly. Drizzle olive oil and lemon juice, add broth.
- Simmer: Place a plate on top of the rolls, cover, and simmer on low heat for 45–60 minutes.
- Serve: Cool slightly and serve warm or chilled with lemon or vegan yogurt-dill sauce.
