Greek Stuffed Grape Leaves
Healthy, because
Even smarter
Nutritional values
Grape leaves are rich in flavonoids, an antioxidant which has been shown to have positive effects on blood pressure and blood fat levels and helps keep the immune system strong.
If you can't find grape leaves, substitute thinly-sliced strips of zucchini or eggplant.
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 98.5 μg | (164 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 7 ozs Long grain rice
- 10 ozs pickled Grape leaf
- 4 Tbsps raisins
- 7 ozs onions
- ½ bunch parsley
- ½ bunch Dill
- 2 sprigs mint
- 5 Tbsps olive oil
- 4 Tbsps Pine nuts
- 1 lemon (juice)
- salt
- freshly ground peppers
- 1 generous pinch Ground allspice
Preparation steps
Rinse the rice and place in a pot. Cover with water and cook for about 15 minutes.
Briefly dip the grape leaves in the boiling water and drain on a paper towel. Cut off the stems.
Drain the rice and place in a large bowl. Soak the raisins in lukewarm water. Peel the onions and chop finely. Pluck the herbs and finely chop.
Drain the raisins and mix with the herbs and onion into the rice. Mix in the pine nuts, half the lemon juice, 2 tablespoons of olive oil and mix well. Season with salt, pepper, and allspice.
Place about 1 tablespoon of filling in each grape leaf. Turn the edges up and roll from the stem to the tip. Repeat with all the remaining grape leaves.
Place all the rolls next to each other tightly in a pot and sprinkle with the remaining lemon juice and oil. Cover the rolls with enough hot water to cover. Simmer over low heat for about 1 hour and then leave to cool in the pot. Remove from the pot and drain. Serve with lemon wedges.
