Combine all dry spice ingredients and sprinkle into meat as you hand mix it. Add rice, onion. Wash grape leaves and cut off stems. Lay leaves out with vein side up. Place pinkie finger size amount onto leaf and roll. Empty the can of sauce onto the bottom of a pot. Place lamb bones or rhubarb on bottom. Place rolled grape leaves into the pot in layers. Add lemon juice and can of diced tomatoes. Fill pot with enough beef broth (or water) to barely cover the grape leaves. Optional: Sprinkle with dried mint, garlic salt, more allspice and dill.
Stovetop: Cook Slowly for 45 min or until done.
Instant Pot: Set on high pressure manual for 15 minutes. Let naturally release for 25 min. then QR.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 62 (58%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 30.8mg||9 %|
|Sodium 82.9mg||3 %|
|Potassium 165.4mg||4 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1g|
|Protein 8.9g||13 %|
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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: 106
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