Bulgarian-Style Grape Leaves with Rice and Raisin Filling

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Bulgarian-Style Grape Leaves with Rice and Raisin Filling
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
87
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie87 cal.(4 %)
Protein2 g(2 %)
Fat2 g(2 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K32 μg(53 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15 mg(16 %)
Potassium158 mg(4 %)
Calcium73 mg(7 %)
Magnesium27 mg(9 %)
Iron0.8 mg(5 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.3 g
Uric acid28 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
1 shallot (finely chopped)
2 Tbsps diced Green cabbage
1 Tbsp sesame oil
50 grams Rice
l water
2 Tbsps chopped golden raisins
4 sprigs cilantro (leaves finely chopped)
20 brined Grape leaves
lemons (juiced)
Lemon wedge (for garnish)
How healthy are the main ingredients?
raisinssesame oilshallotlemon

Preparation steps

1.

Sweat the shallots and cabbage in sesame oil without browning, stir in rice and sauté slightly and pour in the water and bring to a boil. Reduce heat to low, and cook, covered, about 30 minutes until liquid is absorbed. Mix in the raisins and season with cilantro.

2.

Rinse the grape leaves under cold water and pat dry. Place two grape leaves overlapping each other to create a very large surface.

3.

Spoon a heaping tablespoon of the filling on the stem end, fold the sides of the leaves inward and roll up the leaves.

4.

Place the wrapped grape leaves in a small saucepan, sprinkle with lemon juice, cover with water and simmer, covered 30 minutes. Uncover and cook another 10-15 minutes until almost all the liquid has evaporated.

5.

Cool the frape leaves in the remaining cooking juices and serve with lemon wedges.