Elaine'S Dolmathes (Stuffed Grape Leaves) – a delicious recipe with ground beef, ground lamb, rice, tomato sauce, parsley, italian seasoning. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
2
Line the bottom of a 3 qt pan with 3 to 4 large leaves.
3
Mix remaining ingredients except water in a bowl and start rolling.
4
Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
5
Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
6
When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.
798
kcal
Calories
35
g
Fat
72
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb ground beef, 1/2 lb ground lamb, 1 cup rice, 1 (16 ounce) can tomato sauce, and more.
Yes, Elaine'S Dolmathes (Stuffed Grape Leaves) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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