Stuffed grape leaves
- Makes about 9 cups filling - 124 Dolmadakia
- ¼ cup olive oil (or half olive/half vegetable oil), divided
- 1 cup chopped onion
- 3 cups cooked rice
- 1½ pounds chopped cooked lamb, beef, or chicken
- 2½ cups sliced green onions
- 3 tablespoons chopped pine nuts or cashews
- 2 tablespoons dried dill weed
- 1 tablespoon dried mint leaves
- 1 tablespoon dried oregano leaves
- ½ cup chopped fresh parsley (reserve stalks)
- ½ cup lemon juice, divided
- 2 to 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 x 8-ounce jars grapevine leaves, about 124
- 1½ cups beef broth
- 1 cup tomato juice
- Heat 2 tablespoons oil in Dutch oven or large saucepan.
- Add onion and cook over low heat until onion is soft but not brown.
- Remove from heat.
- Stir in rice, meat, nuts, herbs, ¼ cup lemon juice, salt and pepper.
- Rinse grape leaves to remove brine.
- Drain thoroughly.
- Place leaves, shiny side down and veins up, on work area.
- Place approximately 1 tablespoon of rice mixture in center of each leaf.
- Starting at stem end, fold in bottom part of leaf.
- Fold sides in; then roll tightly toward point.
- Place parsley stalks (or rack) in bottom of Dutch oven or large skillet.
- Arrange dolmadakia snugly on top.
- Make second layer.
- Sprinkle with remaining oil and lemon juice.
- Add broth and tomato juice.
- Bring to a boil, reduce heat, cover, and simmer 35 to 40 minutes or until all liquid is absorbed.
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