Best Stuffed Vine Leaves Recipes

SARMALE (STUFFED CABBAGE OR VINE LEAVES)

Steps:

• Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
• Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
• Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
• Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
• Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
• When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

STUFFED VINE LEAVES

Steps:

• Vine leaves in jars are available at many specialty shops. As they are packed in brine, be certain to wash them well before using. Remove the stem. If you use fresh vine leaves, soak them in olive oil to cover for 24 hours. Blanch for 2 minutes in boiling water.
• Combine the cooked rice, raw meat, nuts, raisins and salt and pepper. Bind with the egg. Form into tiny balls and place one on each vine leaf. Fold and roll so that the stuffing is firmly enveloped. (If you place the ball in the center, and fold in the side points and then roll, the envelope will stay intact.)
• Place the stuffed leaves in a skillet with olive oil, a little lemon juice and water to half cover. Cook gently for 15-20 minutes, turning carefully two or three times during the cooking. Remove to a rack covered with absorbent paper, or cool in the pan.
• Serve cold with a little of the cooking liquid and a dusting of thyme, or serve with yoghurt and a sprinkling of thyme and parsley.

STUFFED VINE LEAVES - AUTHENTIC TURKISH DOLMA RECIPE

Steps:

• Dice the onions and sauté with 1/4 cup of olive oil.
• When they turn translucent, add the pine nuts and sauté for 5 more minutes.
• Add rice and stir constantly for 5-10 minutes until the rice is translucent.
• Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
• After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
• Take off heat and let cool.
• And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
• As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
• Lay all your dolmas side by side and tuck very tightly.
• Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
• Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
• Transfer to your serving dish and let cool.

DOLMA DALYA - ALGERIAN TOMATO & PEPPER STUFFED VINE LEAVES

Steps:

• Vine Leaves:.
• To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
• To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
• To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
• Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
• Remove from the heat & add the rice, olive oil & water. Set aside.
• Broth:.
• Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
• After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
• Stuff & fold your vine leaves:.
• Remove one leaf from the bowl of water & place in the centre of a dinner plate.
• Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
• Take the left corner of the leaf & fold up to cover the filling.
• Do the same with the right hand side.
• Bring in both sides then gently roll up the leaf.
• Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
• NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
• Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
• Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
• My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.

RICE-STUFFED VINE LEAVES

Steps:

• Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
• While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
• Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
• Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
• Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
• Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
• The vine leaves may be served hot or at room temperature.
• Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.

ISRAELI STUFFED VINE LEAVES

Steps:

• To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
• Soak the prunes in water for 3 hours; remove and coarsely chop.
• Coarsely chop the cherries and raisins.
• Combine all the ingredients except the vine leaves, lemon slices, and oil.
• Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
• Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
• Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
• Cook over medium heat for 1 hour.
• To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
• To serve cold: Discard all the lemon slices and chill the leaves well.

STUFFED VINE LEAVES WITH LAMB AND WILD RICE

Steps:

• Combine Yogurt, 2 tsps mint and lemon rind in small bowl; stir well.
• Cover and chill.
• Remove stems from Grape leaves.
• Rinse Grape Leaves, drain well, pat dry with paper towel.
• Heat Olive Oil in large non stick skillet over medium heat.
• Saute' onions for 10 minutes.
• Add Garlic and cook for additional minute. Remove from heat.
• Stir in remaining mint, 2 tbsp Lemon Juice, Rice, Pine Nuts, Salt Substitute, Lamb and Chick Peas.
• Spoon even amounts of mixture onto each grape leaf and roll.
• Place stuffed grape leaves, seam side down, in a 13"x9" baking dish coated with cooking spray to prevent sticking.
• Cover and bake at 350 degrees for 30 minutes.
• Serve warm with yougurt mixture.

STUFFED VINE LEAVES WITH CHEESE DRESSING #RSC

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat until just hot. Add onions and garlic and cook, stirring occasionally, until just softened, about 2 minutes. Add bell pepper and mushrooms and cook, stirring occasionally, until mushrooms brown, about 3 minutes. Add rice and enough boiling water to cover by about 1/2 inch. Turn heat to low and cook, covered, until rice is half done, about 15 minutes.
• In the meantime, remove grape leaves from jar. Carefully separate leaves and rinse under luke-warm water. Set each into colander to drain as you go. It's okay if the leaves overlap, even in several layers.
• When rice is half cooked, take off heat and drain through a sieve to remove excess water. Place mixture back in pot and mix in the rest of the ingredients under Stuffing (Lemon Zest through Salt). Set aside to cool.
• When rice is cool enough to be handled, place mixture a spoonful or two at time at the bottom of a grape leaf. Fold sides of leaf in and roll up like a tiny burrito. Fold in any section of leaf that are sticking out as you roll. The amount of rice each leaf can hold depends on how large the leaf is. In the jars I buy, the size of leaves can vary wildly. The small leaves may take only a 1/2 tablespoon and the large leaves may take up to 2 tablespoons. When in doubt, use less so you don't tear the leaves or have stuffed leaves unrolling on you.
• Tear off a sheet of tin-foil about an inch wider than your steamer basket. Use a sharp knife to slash a few holes across the middle. The holes should be thin, fairly short, and number no more than 6 or 7. Place the stuffed leaves in single row in the middle of the foil lined up along the long sides. Picture a layer in a box of matches, except with stuffed grape leaves. Leave about 2 inches clear on each side of the row. Fold the sides of the foil over the stuffed leaves on either side. Fold the bottom up over the leaves. Now fold the top over as well. If there is still excess foil, carefully fold it over again. The goal is to a have a pouch that's almost fully sealed except for the holes you cut. Place the pouch in your steamer basket and repeat with more foil and the remaining grape leaves until you've got them all wrapped up. It's okay if the foil pouches rest on top of each other in the basket so long as steam can get through the holes in the bottom of each.
• Fill the bottom of the steamer with enough water to come within about 1/2 inch of the bottom of the basket. Add 2 or 3 cups of white wine to the water. Bring to a boil, turn down to a simmer, cover and steam for 45 minutes.
• About 15 minutes before the stuffed leaves are done, start making the dressing.
• Melt the butter in a small sauce pan over medium-low heat. Add 1/2 cup white wine and heavy cream and mix well. Bring to a low simmer and cook for about 5 minutes, stirring often. Do not let the mixture boil! Add cheese and stir until melted and mixed throughly. Add 2 tablespoons white wine, salt, and pepper. Remove from heat and stir in olive oil. Set aside.
• When stuffed leaves are done, remove carefully from foil pouches and divide evenly among 4 wide, shallow bowls. Reheat dressing if it cooled too much for your liking and drizzle over leaves. Serve immediately.

QUINOA-STUFFED VINE LEAVES

Steps:

• Oven 350.
• Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl.
• Carefully separate vine leaves.
• Place each leaf, shiny side down and stem towards you on a work surface.
• Put 1 tablespoons stuffing near the bottom of the leaf.
• Fold the bottom and sides inward to cover filling.
• Roll tightly toward tip of leaf.
• Pack tightly, seam-side down, into baking dish.
• Pour boiling water into the dish.
• Cover with a plate to keep leaves from unrolling during cooking.
• Bake until quinoa is tender, about 30 minutes.
• Drain and serve with lemon wedges and Balkan-style yoghurt.
• I usually rinse the quinoa first and allow to dry or pat dry.
• Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate.

STUFFED VINE LEAVES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins, then drain.
• Put the oil in a medium, non-stick frying pan over a medium heat. Add the onions and cook for 6-7 mins until translucent. Increase the heat and add the beef, frying for about 5 mins or until browned. Add the stock, tomatoes, purée and rice. Stir together, then add the cinnamon, mint, lemon juice and 1 1/2 tsp freshly ground pepper. Check the seasoning, stir to combine, then remove from the heat.
• To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. At the point where the stem was, add 1 heaped tsp of the mixture. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. Repeat with the remaining filling and leaves.
• Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. Pour over 140ml water and cover with foil. Cook for 1 hr, until the rice is cooked. You can also freeze the filled vine leaves. Cook these from frozen for 90 mins until piping hot and the rice is thoroughly cooked.