Summary

Ingredients

• 500 g rape leaves
• 200 g rice
• 2 onion (s) (vegetable onions)
• 0.5 ½ bunch spring onion (s)
• 250 g minced beef / lamb
• 0.5 ½ bunch parsley
• 0.5 ½ bunch dill
• 1 lemon (s)
• pepper
• salt
• 0.5 ½ cup oil (olive oil)
• 0.5 liter ½ broth

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Instructions

1. Put the pickled vine leaves in hot water so that the salt comes out. Then rinse and place in a sieve to drain.
2. Prepare the filling as follows: Mix the minced meat, rice, grated onion, finely chopped spring onion and chopped herbs in a bowl, add salt, pepper and half of the olive oil and half of the lemon juice and mix well.
3. Then you take a vine leaf, lay it on the work surface with the smooth side down, take a teaspoon of the filling and place it on the broad side of the leaf. First place the broad side, then the sides over the filling and then roll up. Continue doing this until the leaves and filling are used up. Line the bottom of a saucepan with a few vine leaves, fill in the filled vine leaves in rounds, pour over the remaining oil / lemon and place on a suitable plate to weigh down.
4. Pour the broth just above the edge of the plate, put the lid on and simmer over a low heat for about 20-30 minutes. It shouldn`t boil. Then take it off the fire, remove the plate and place a clean tea towel on the pot, put the lid on it and let it rest for about 15 minutes. Good Appetite! Taste warm and cold!