Greek Vine Leaves with Savoury Stuffing
Ingredients
- 15 oz can vine leaves
- 2 tablespoons olive oil
- 5 oz lean minced beef
- 1 large onion finely chopped
- 1/4 fennel bulb grated
- 2 garlic cloves crushed
- 5 oz cooked long-grain rice
- 1 tablespoon chopped dill
- 1 teaspoon dried oregano
- salt and pepper
- 1/4 pint dry red wine
- 1/4 pint water
- 4 tablespoons lemon juice
Instructions
- Put the vine leaves in a sieve, rinse and drain thoroughly.
- Heat 1 tablespoon of the oil in a large non-stick frying pan. Add the minced meat, onion, fennel and garlic and fry, stirring, until cooked for about 8-10 minutes. Stir in the rice, dill, oregano and salt and pepper to taste.
- Spread the mixture evenly over the vine leaves. Fold the long sides of the vine leaves over and roll up securely from the shorter edge to make neat parcels.
- Mix the remaining oil, the red wine and water in a saucepan, add the stuffed vine leaves, cover and cook over a gentle heat for about 20 minutes. Remove with a slotted spoon to serve.
- Fresh vine leaves can be used if they are first blanched in boiling water for 2 minutes, then drained and rinsed in cold water. Remove any stalks.
Calories: 302 kcal
Carbohydrates: 35 g
Protein: 15 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 44 mg
Potassium: 553 mg
Fiber: 13 g
Sugar: 8 g
Vitamin A: 29295 IU
Vitamin C: 22 mg
Calcium: 419 mg
Iron: 4 mg