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Vine Leaves in JarsChoose young, healthy vine leaves of approximately the same size.
Wash them and scald them in salted boiling water.
Take them out and leave them to dry and cool....
Stuffed Cabbage Leaves in White SauceOnce the rice absorbs the liquid, sprinkle with all the spices and leave the stuffing to cool a little under the lid. With it, fill the large cabbage leaves, roll up into large wraps....
Canned Vine LeavesWash the leaves, dry them a bit and arrange them into 4 piles of 10 leaves.
Roll them up into tight rolls and place them upright in a compote jar. Arrange the sprigs of the spices around the sides....
Stuffed Vine LeavesWith this mixture, make the vine wrap rolls, by putting it in the already parboiled soft leaves and rolling them up. Arrange them in the pot, pour in cool water and boil them on low heat....
Bourgeoisie Cabbage LeavesThe chicken is cut as short as are the leaves. In each one of the cabbage leaves, place a piece of chicken, some stuffing and wrap them up well....
Stuffed Dock LeavesParboil the washed leaves for 1-2 minutes and allow to cool. Stew the finely chopped onion in oil along with the grated carrot and finely chopped mushrooms....
Steaks in Sauerkraut LeavesSeason with the spices and leave in the fridge for a few hours.
Then wrap each of the steaks in a sauerkraut leaf. Arrange in a tray and pour on oil and 1 1/5 cups (300 ml) water. Bake at {250 °C}....
Meatless Stuffed Vine LeavesOnce the liquid is absorbed, fill the vine leaves and wrap them closed. Pack them tightly in a pot with sauerkraut leaves on the bottom.
Place a plate on top, add water and 4 tablespoons of oil....
Turkish Stuffed Vine LeavesAt the bottom of the pot in which you intend to cook the stuffed Turkish vine leaves, arrange the thickest leaves to form a bed.
Roll up the other leaves and put them into the pot....
Stuffed Cold Cabbage LeavesRub with crushed garlic, cabbage leaves, turn the leaves, place them in the hot oil and put them to bake.
Grilling them takes water and sauce. Serve cold as an appetizer....
Tea with Fig LeavesChoose healthy fresh leaves. Wash well and pour 4 cups of water over them.
The mixture is boiled over low heat for about fifteen minutes....
Strawberry Jam with Almond LeavesWhen cool, add the almond leaves and mix gently.
Then pour into washed jars, close and turn them upside down.
Store the Strawberry Jam with Almond Leaves in a cool, dark place....
Grape Leaves Stuffed with BulgurFinely chop the onion and garlic and stew them in a deep pan with a little fat.
Pour the tomato puree, washed bulgur and raisins.
Season the stuffing with black pepper and salt and set it aside to cool.
Put some...
Traditional Sarma with Beetroot LeavesFirst clean and wash the beetroot leaves. Put them in a pot of hot water to scald them. Add 1/4 of the lemon juice as well.
After 1-2 minutes, take them out....
Turkish Sarma with Vine LeavesBoil the vine leaves for 5 min. in a little water with lemon juice. Pour the water out, let the leaves cool. Lay out the toughest leaves at the bottom of a pot....
Pork Steaks in Sauerkraut LeavesPut the steaks in this mixture, stir well and leave the bowl in the fridge for 30 min.
Cut the mushrooms and carrots coarsely.
Take a sauerkraut leaf, put 1 steak on it....
Pork Bites in Sauerkraut LeavesPeel the sauerkraut leaves from the head and remove the hard parts.
Put 3 bites of meat onto each sauerkraut leaf and wrap tightly into a roll. Do this for all of them. Arrange them tightly in an oiled oven dish....
Goat's Cheese in Vine LeavesPour boiling water over the vine leaves so they soften for a few min. Take them out and dry the excess moisture.
Mix the black pepper and oregano and add the crumbled cheese....Grape Leaves Stuffed with RiceRoll the mixture into vine leaves that have been scalded beforehand. Arrange the stuffed grape leaves tightly in 2 rows in a wide, shallow pan. Top up with water, enough to cover them, and bring to a boil over low heat.... 
Spicy Steak in Cabbage LeavesOn these pieces put cabbage leaves, which are wrapped around the marinated steak, which had briefly been rolled in fat - just enough to be sealed and get a nice color.
Place the pieces tightly together....
Frozen Vine Leaves in the Freezer
Beetroot Leaves Quiche
