Stuffed Grape Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 100.2 μg | (167 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 200 grams Long grain rice
- 300 grams pickled Grape leaf
- 1 onion
- ½ handful parsley
- 2 sprigs mint
- 1 lemon (juiced)
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 generous pinch Ground allspice
Preparation steps
Rinse the rice and place in a pot. Cover with water and pre-cook about 15 minutes.
Rinse the grape leaves briefly in boiling water, drain, spread on paper towels and trim the stems.
Drain the rice and place in a large bowl. Peel the onions and chop finely. Rinse the herbs, pluck the leaves and chop finely.
Add the herbs and onions to the rice. Stir in half the lemon juice, 2 tablespoons of oil and the allspice. Season with salt and pepper.
Top each leaf with approximately 1 tablespoon of filling. Fold up the sides and roll up from the stem end to the blade tip. Continue until all grape leaves are filled in this way.
Place all the rolls next to each other tightly in a pot, sprinkle with the remaining lemon juice and oil. Top the rolls with an upturned plate and cover with hot water pour. Simmer over low heat for about 1 hour Leave to cool in the pot then drain.
Serve at room temperature with olives or dip if desired.
