Preserved Grape Leaves Food

GRAPE LEAVES

Grape Leaves image

Provided by Food Network

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14

Ingredients

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

PRESERVED GRAPE LEAVES

Preserved Grape Leaves image

Make and share this Preserved Grape Leaves recipe from Food.com.

Provided by ksilvan

Categories Very Low Carbs

Time 45m

Yield 1 pint, 6 serving(s)

Number Of Ingredients 5

Ingredients

30 grape leaves (young and large)
1 quart water
2 teaspoons salt
1 1/2 cups water
6 tablespoons lemon juice (do not use Meyer Lemons, they are not acidic enough)

Steps:

Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl.
Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.

PRESERVED GRAPE LEAVES

Preserved Grape Leaves image

Preserving grape leaves to stuff with any mixture you desire using your own fresh young grape leaves.The grape leaves should be picked in the spring and remove the tough stem.

Provided by Rita1652

Categories Lemon

Time 35m

Yield 2 pints

Number Of Ingredients 5

Ingredients

1 quart young spring grape leaves, about stem end removed
2 teaspoons kosher salt, in
1 quart water
1 cup fresh lemon juice or 2 1/2 teaspoons citric acid
1 quart water

Steps:

Bring salted water to a boil.
Add washed grape leaves and blanch for 30 seconds.
Drain.
Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 pint canning jars.
Add lemon juice or citric acid to the second quart of water and bring to a boil.
Fill jars within 1/2 inch of top with the hot mixture.
Seal.
Process in a boiling water bath for 15 minutes.

Nutrition Facts : Calories 26.8, Fat 0.3, SaturatedFat 0.1, Sodium 1773.8, Carbohydrate 8.4, Fiber 0.4, Sugar 3.1, Protein 0.4

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