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Meatless Stuffed Vine Leaves

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Meatless Stuffed Vine Leaves
Image: Diana Androva
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Preparation
45 min.
Cooking
45 min.
Тotal
90 min.
Servings
4
"The smaller the vine leaf rolls, the tastier they are."

Ingredients

  • onions - 2 - 3 heads
  • rice - 1 cup (250 g)
  • parsley
  • spearmint
  • dill
  • tomato paste - 2 tablespoons
  • oil - 1 cup (250 ml)
  • vine leaves - canned
  • leeks - 1 - 2 bunches
  • sauerkraut - leaves
  • black pepper
  • paprika
measures

How to make

Parboil the canned grape leaves in hot water. Fry the chopped onions and leeks in the preheated oil and add the washed and cleaned rice / fry it until it becomes transparent. Season it with salt, black pepper and paprika.

Top it up with a little hot water and add the crumbled spearmint, parsley, dill and a little tomato paste, diluted in some water. Once 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. Boil the vine wraps until ready, serve them for Christmas Eve.

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