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Mix with your hand all the meat, onion, and rinsed brown rice, garlic, salt, pepper and 1/4 cup onion.
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Set aside.
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3
( I use 19oz.
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Pkg ground turkey, a little more than a lb.
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of ground beef and ground deer meat.
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The combo to me makes it taste somewhat like lamb.
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I have used all ground beef.
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Use what you like best.)
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Open your grape leaves , drain, and pull out a bundle.
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This jar has three.
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It is a little tricky, don't worry if you tear some on the first bundle.
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Trim stems and large veins.
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Trim the stems from one bunch of grape leaves.
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( I do one bunch and fill them, then move on to the next bunch )
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You may use as much or as little meat as you like, if you use too much it will be hard to fold and not come out like a neat bundle, don't worry just take out some of the meat filling and reroll.
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This is a large leaf.
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Some will be odd shaped or torn, set those aside until last.
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Pointed side is at bottom.
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Fold top down over meat.
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Fold sides in keeping leaf snug around meat.
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Roll down to bottom to make a stuffed tight bundle.
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Continue until you use your pile of grape leaves.
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Put the finished ones on a large plate.
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I do these a bundle at a time because I stand at the counter and my back needs a break every so often.
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If you sit at your table you may be able to work straight through.
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Stuff and roll til you run out of something.
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You will get large and small leaves.
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You can separate large and small when you trim the stems off.
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I had 14 leaves left when I ran out of meat.
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You could put these in a freezer bag, removing the air, and keep for a month in the freezer OR you can lay a few of them in the bottom of your large pot to protect your bundles from possible burning.
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Now we will assemble and get ready to cook
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Take a large pot with a lid, I use an 8 quart size.
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Layer 6-8 of your left over grape leaves on the bottom of pot.
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Since you can't stir while cooking, sometimes it burns a little if your fire is too high.
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Pour enough tomato sauce to just cover your leaves in the bottom of pot.
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Layer your bundles in a flat layer snugly.
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Repeat layering of bundles until you have put all stuffed grape leaves into pot.
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I had 3 layers, about 77.
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You want them snug because in the sauce they may float, open and your filling will come out.
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That is why in a few more steps we will lay a plate or weight on top of them.
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Pour the rest of the tomato juice, the onion, 2 teaspoons minced garlic, and the 3 cups of chicken stock over the bundles slowly.
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***Place a small metal or plastic plate or cast iron lid ( I couldn't find mine) on top of the bundles with a cup of water if it needs some weight.
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My Grandfather did this with the stock pot smaller lid and a metal weight.
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***I usually don't do this but a lot of recipes call for it so I thought I would try it this time.!!!!!!
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My plate and water were not heavy enough to stay in place while cooking.
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Cast iron or a steel trivot would work.
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Almost all stayed wrapped anyway.!!!
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!
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Use low flame.
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Bring to a gentle boil, then simmer.
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Add more broth or water if the sauce gets below the bundles.
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We need to cook the meat and the rice and still have sauce left for when we eat them.
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( I didn't need extra water)
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Cook for 2 hours then check to see if your rice is cooked by cutting one in half and tasting.
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If not cook 30 minutes more on low.
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(I cooked mine for 3 hours because I was waiting for the hubby to get home, they were perfect, not overcooked at all and not burned)
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Serve with a little sauce spooned over them.
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Some buttered crusty bread and a salad.
