Stuffed Grape Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 90.2 μg | (150 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 300 grams pickled Grape leaf
- 200 grams Long grain rice
- 200 grams onions
- 5 Tbsps olive oil
- 4 Tbsps Pine nuts
- 4 Tbsps Currants
- salt
- freshly ground peppers
- 1 tsp dried mint
- 1 lemon (juice)
Preparation steps
Bring a large pot of water to a boil. Remove grape leaves and gently separate them. Parboil leaves (about 8 minutes). Remove with slotted spoon and drain. Rinse rice in a colander and shake off water. Peel the onion and grate into a bowl. Heat 3 tablespoons oil in a pan and sauté the pine nuts, currants, rice, and onion over medium heat. Mix in 3/8 liter (approximately 2.5 cups) of water, salt, and pepper. Cover and cook on very low heat about 15 minutes.
Spread out the grape leaves on a work surface, cut off stems, and add 1 teaspoon rice mixture to a side of each leaf. Fold over halfway, towards the peak of the leaf, fold up the sides, and roll up tightly. Lay the rolls seam side down into a pot with a wide bottom. Pour lemon juice and 2 tablespoons oil over them. Cover with an inverted plate and pour in enough hot water to cover the rolls. Simmer for about 1 hour over low heat, then let cool 1 hour in the pot.
