Stuffed Grape Leaves (Dolmades)

By Hklbrries

Ingredients

• Filling:
• 2 tbsp butter or margarine
• 2 tbsp onion, chopped
• 2 cups fluffy, cooked white rice
• 2 tbsp olive or salad oil
• 1 tsp salt
• 1/8 tsp pepper
• 2 tbsp chopped parsley
• 1 (16 ounce) jar vine leaves, drained and separated
• 2 tbsp lemon juice
• 1 cup tomato juice

Details

Servings 48

Preparation

Step 1

Make Filling: In hot butter in small skillet, saue onion until golden. Add remaining filling ingredients; mix well.

Lay vine leaves, shiny sides down, on flat surface. Place 1 tsp rice mixture on each.

Fold sides of each leaf over filling, then roll up, starting from narrow end. Place stuffed leaves, seam sides down, close together, in bottom of medium skillet.

Pour lemon and tomato juices over them. Set heavy plate or pie plate on top, to keep rolls in place during cooking.

Bring to boiling; reduce heat, and simmer, covered, 20 minutes. Remove from heat. Cool to room temperature. Refrigerate rolls until cold.

To serve: Lift out of liquid with slotted utensil. If desired, brush with olive oil, to make leaves shiny.