Stuffed Grape Leaves
Healthy, because
Even smarter
Vine leaves are a very nutritious vegetable and score points above all with a high protein content and satiating fibre. Minced beef is also a good source of protein, we need this macronutrient for the formation and maintenance of our muscles.
The vine leaves can also be filled with a mixture of aubergines and dried tomatoes instead of minced beef. Either way, the stuffed vine leaves are a delicious starter.
Ingredients
- Ingredients
- 300 grams pickled Grape leaf
- 2 onions
- 1 Tomato
- 80 grams short grain rice
- 1 Tbsp chopped mint
- 1 Tbsp chopped Dill
- 2 Tbsps chopped parsley
- 80 grams butter
- 400 grams Ground beef
- salt
- freshly ground peppers
- ¼ tsp ground allspice
- 2 garlic cloves
- 300 grams Yogurt (0.1% fat)
Preparation steps
Lay grape leaves on paper towels and pat dry.
Peel the onions and cut into very small cubes. Rinse tomatoes, cut out the stem and finely grate the tomato into a deep dish. Melt half the butter in a saucepan, stir in onions and ground beef and fry until the meat is crumbly. Stir in the tomato and the rice and cook for 1-2 minutes. Add 100 ml (approximately 1/3 cup) of water, cover and simmer over low heat for 10 minutes.
Season the ground beef mixture with salt, pepper and allspice and stir in the herbs. Line the bottom of a wide pot with 3-4 torn grape leaves. Cut the stems off of the remaining leaves, as desired, and place, with the backs facing upwards, on the work surface.
Place 1 heaping teaspoon of filling on each leaf at the stem end in an elongated shape, fold both sides of the leaf over it and roll up to the tip. Place the rolls next to each other tightly in the lined pot. Brush with butter and cover with an upturned plate. Add water to the pot until the rolls are covered. Cover and simmer over low heat for 40 minutes.
Peel garlic and squeeze through garlic press into a bowl and stir in the yogurt. Arrange hot grape leaf rolls on plates and top with a little yogurt sauce.
