Stuffed Grape Leaves
Ellen Whiteman
Stuffed Grape Leaves is a Middle Eastern appetizer that is vegan, healthy, and Mediterranean. It is made with ground beef, long grain white rice, sweet onion, seasoned salt, Himalayan pink salt, black pepper, garlic powder, tomato juice, and grape leaves. This dish is suitable for those following a KETO or Paleo diet.
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20 mins
50 mins
Nutritional Value
Ingredients
85% lean
small-diced, such as Vidalia (about 1 small)
drained and rinsed well
Instructions
In a large bowl, combine the ground beef, rice, onion, ¼ teaspoon of the seasoned salt, ¼ teaspoon of the pink salt, ⅛ teaspoon of the pepper, the garlic powder, and ⅓ cup of the tomato juice. Stir to mix well.
Use 5 or 6 whole grape leaves to line the bottom of a Dutch oven or medium saucepan.
Lay 1 large grape leaf vein side up on a work surface, wide end toward you. Spoon 2 tablespoons of the meat mixture onto the wide end of the leaf. Fold in the sides of the leaf and roll the meat mixture up into the leaf to create a firm package. Place in the pot, seam side down. Repeat with the remaining leaves (reserve 2 or 3) and meat mixture to make about 36 rolls, layering them in the pot as you go. They should touch.
In a small bowl, stir together 4 cups water, the remaining ⅓ cup tomato juice, ¼ teaspoon seasoned salt, ¼ teaspoon pink salt, and ⅛ teaspoon pepper. Pour it over the rolls.
Place the reserved leaves over the rolls and cover the pot. Set the pot over medium-high heat and bring the liquid to a boil. Reduce the heat to low and simmer until the rice is tender (remove a roll to check), 45 to 50 minutes.
Serve warm or at room temperature.
Store in a closed container in the refrigerator for up to 3 days.
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