Serves: 60
Total Calories: 22

1 (16-ounce) jar grape leaf
2 tablespoons olive oil
1/4 cup onion, minced
1/2 cup long grain rice, uncooked
1/2 pound ground lamb, beef or pork
1 clove garlic, minced
1/4 cup fresh dill weed, minced, packed
1/4 cup fresh flat leaf parsley, minced
1 teaspoon ground cumin
1 teaspoon dried mint leaves
salt and pepper to taste
1 egg, lightly beaten (optional)

Heat a large Cast iron skillet over medium high heat, add olive oil and sauté onion until translucent. Add rice and continue to sauté until rice turns light brown in color. Add ground meat and continue stirring until meat is lightly browned. Reduce heat and add dill, parsley, cumin, mint, salt, pepper and 1/2 to 3/4 cup hot water. Stir to mix thoroughly, cover and reduce heat to low, simmer until rice is cooked through but firm and water is absorbed, 15 to 20 minutes. Add more water if necessary, to keep meat from sticking to the skillet. Cool completely then add 2 Tbs. olive oil or optional egg to keep stuffing moist for the remainder of cooking.

Prepare the Dutch oven by putting 2 Tbs. olive oil and 3 Tbs. water in the bottom of the pot. Sort out damaged or torn grape leaves and place in the bottom of the Dutch oven to completely cover the bottom. Remove any stiff or hard stems from leaves before using.

To stuff the grape leaves, place 1 tsp. of the stuffing in the center of one grape leaf. Fold the bottom (stem end) of the leaf up over the stuffing. Next, fold the left then right sides over each side of the stuffing to form a sort of envelope. Roll the grape leaf and stuffing up to the top of the leaf to close. Place each stuffed grape leaf in the Dutch oven, seam side down and repeat until all the grape leaves or filling is used up. Sprinkle lemon juice over the top of the stuffed grape leaves and add about 2 cups of water. Place a glass plate over the top of the grape leaves to keep them from floating and opening up. Cover and bring to a boil then reduce heat to simmer over medium low heat for about 2 hours, until rice is cooked through and leaves are tender. Serve warm or cold and with a béchamel sauce.

Nutritional Facts:

Serves: 60
Total Calories: 22
Calories from Fat: 4

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Beef Quesadillas
Bison Meatballs with Sage Onion Gravy, modern
Block Party Bean Cassarole
Meat Stuffed Grape Leaves
Swedish Meatballs
Sweet & Sour Pineapple Meatballs