Stuffed Grape/Cabbage Leaves
A change of pace is what this dish offers. With a spaghetti style sauce, rice, and ground meat wrapped eggroll style, in a leaf, it can serve as a entree or side dish. However, you choose to serve it, it's sure to please.
Category
Lunch, Main Dish, Side Dish
Cuisine
American
Main Ingredients
Baking
Prep Time
35 min
Cook Time
1 hrs
Total Time
1 hrs 35 min
Ingredients
Serves 4
1 1/2 pounds ground meat
4 large grape or cabbage leaves
2 32-ounce jars spaghetti sauce
2 cups cooked rice
1 fresh tomato sliced
1 cup water
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
dash pepper
1 tablespoon extra virgin olive oil (divide in half)
9 inch casserole dish or baking pan
Directions for Stuffed Grape/Cabbage Leaves
1
In medium bowl, mix ground meat, salt, pepper and garlic.2
In skillet heat oil over medium heat.3
Brown meat (use spatula to chop meat continually while cooking.4
Drain meat (a colander works well to quickly and thoroughly drain the fat)5
Add rice to hamburger.6
Pour 3 cups spaghetti sauce over rice (reserve four cups). Gradually adjust consistency of ground meat mixture, adding more spaghetti sauce as needed. Mixture should be firm in texture (not soupy).7
Mix well. Cool.8
Preheat oven to 375 degrees.9
In medium pot, bring water to a boil.10
Place grape leaves in pan, cover and steam for 2-3 minutes.11
Drain and cool.12
Lay grape leaves out flat on plate, place 3-4 tablesppons meat mixture about 2 inches from end of leaf. Roll top end of grape leaf over meat and tuck in side ends as you roll. Secure with toothpick.13
Oil pan.14
Arrange grape leaves in pan. Pour remaining sauce over grape leaves.15
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