Bulgarian-Style Grape Leaves with Rice and Raisin Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 87 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 158 mg | (4 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 shallot (finely chopped)
- 2 Tbsps diced Green cabbage
- 1 Tbsp sesame oil
- 50 grams Rice
- ⅛ l water
- 2 Tbsps chopped golden raisins
- 4 sprigs cilantro (leaves finely chopped)
- 20 brined Grape leaves
- lemons (juiced)
- Lemon wedge (for garnish)
Preparation steps
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.
Rinse the grape leaves under cold water and pat dry. Place two grape leaves overlapping each other to create a very large surface.
Spoon a heaping tablespoon of the filling on the stem end, fold the sides of the leaves inward and roll up the leaves.
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.
Cool the frape leaves in the remaining cooking juices and serve with lemon wedges.
