Stuffed Vine Leaves

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Stuffed Vine Leaves
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
252
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie252 kcal(12 %)
Protein6.32 g(6 %)
Fat12.92 g(11 %)
Carbohydrates32.36 g(22 %)
Sugar added0 g(0 %)
Roughage10.42 g(35 %)
Vitamin A2,071.2 mg(258,900 %)
Vitamin D0 μg(0 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.31 mg(28 %)
Niacin3.51 mg(29 %)
Vitamin B₆0.41 mg(29 %)
Folate75.87 μg(25 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.71 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19.29 mg(20 %)
Potassium315.81 mg(8 %)
Calcium294.4 mg(29 %)
Magnesium96.42 mg(32 %)
Iron2.54 mg(17 %)
Iodine0.75 μg(0 %)
Zinc0.94 mg(12 %)
Saturated fatty acids1.81 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
200 grams Long grain rice
2 sprigs Peppermint
300 grams pickled Grape leaf
1 onion
2 tablespoons finely chopped mint
2 tablespoons Ajvar
1 lemon (juiced)
3 tablespoons olive oil
salt
freshly ground peppers
1 generous pinch Ground allspice
How healthy are the main ingredients?
Long grain riceolive oilmintonionlemonsalt

Preparation steps

1.

Rinse the rice and place in a pot along with the peppermint sprigs. Cover with water and cook for about 15 minutes.

2.

Blanch the grape leaves briefly in boiling water and drain. Spread on a kitchen towel and cut off the stems.

3.

Drain the rice, remove the peppermint and place in a large bowl.

Peel the onion and chop finely. Mix into the rice along with the mint and the Ajvar. Mix in half the lemon juice and 2 tablespoons of oil and season with salt, pepper and allspice.

4.

Spoon about 1 tablespoon of the filling onto each grape leaf, fold the edges over and roll up from the stem end to the blade tip. 

5.

Lay the rolls next to each other tightly in a pot and drizzle with the remaining lemon juice and oil. Weigh the rolls down with an upturned plate and pour in plenty of hot water, so they are all covered. Simmer over low heat for about 1 hour, then leave to cool in the pot.

To serve, lift out from the liquid and drain well.

6.

Suggestion: Garnish to taste with feta and pine nuts.

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