Thaw grape leaves overnight in refrigerator if using frozen. Rinse under water and prepare on plate.
Melt butter and cook beef until no longer pink. Season with spices. Do not drain beef fat. Add rice. (The proportion of beef to rice should look after 1 to 1.) Let mixture cool at bit.
Place one grape leaf in front of you, vein side up, and trim away stem. Add 1/2 tsp mixture to leaf in a cylinder shape. Fold in sides of grape leaves and fold up tight. Proceed until no more mixture is left.
Line large stainless steel pot with grape leaves and make layers of dolmades. When finished, sprinkle the top with more sea salt and then cover with a layer of grape leaves. Place hand over dolmades to weigh down and add enough water until water comes slightly over hand.
Cover pot and bring to a boil. Reduce to simmer (1-2 setting) and cook 30 minutes to 1 hour or until no water remaining. (Tilt pot every now and then to see if there is any water left.)
If using leaves that had been frozen, it will take approx. 30 minutes. Fresh leaves will take about 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 139 (30%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 53.3mg||16 %|
|Sodium 440.6mg||15 %|
|Potassium 289.9mg||8 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 57.1g|
|Protein 18.9g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
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