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Cold appetizers

Stuffed Grape Leaves
1 lb. 85% lean ground beef
1 1/4 cups long-grain white rice, rinsed in cold water and drained
1/2 cup tomato sauce
1/2 tsp. ground allspice
1/4 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper
2 Tbsp. water
48 to 50 each grape leaves, (about half a 32 oz. jar), rinsed in cold water, drained, and any stems removed
1/4 cup fresh lemon juice
3 cloves garlic, halved
1/2 tsp. garlic salt
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Stuffed Grape Leaves

Stuffed Grape Leaves

Stuffed Grape Leaves
  • Servings:Makes About 50 (16 servings)
  • Prep Time:25 minutes
  • Cook Time:55 minutes
1. In a large bowl, combine ground beef, rice, tomato sauce, allspice, salt, pepper, and water. Mix well with a fork.
2. Place a grape leaf, vein side up, stem end closest to you, on a work surface. Spoon about 1 tablespoon of the meat mixture into the lower center of the leaf. Fold bottom of leaf over filling, fold in the two sides, and roll it up to form a small cylinder. (Don't make them too tight - they expand as the rice cooks.) Place in a large stockpot seam side down. Repeat with remaining leaves and meat mixture, fitting them snugly and making a second layer. Overlap small or torn leaves to form fullsize cylinders, and continue stuffing and rolling the leaves until all the meat mixture is used.
3. Pour lemon juice over the rolls. Add garlic and garlic salt, then add enough water to cover the rolls by about 1 inch. Place a heavy plate on top of the rolls to keep them submerged. Bring liquid to a boil over high heat. Cover pot, reduce heat to medium, and simmer until the rice and meat are fully cooked, about 45 to 50 minutes. Remove from heat and let cool for 10to 15 minutes.
4. While holding the plate in place with tongs or a pot holder, tip the pot over the sink and pour off most of the liquid. Set the pot upright and remove the plate. Let cool another 10 minutes, then arrange the stuffed grape leaves on a plate and serve warm. Alternately, chill in an airtight container and serve cold.
Source: Hannaford fresh Magazine, November - December 2011