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Stuffed grape leaves

  • Makes about 9 cups filling - 124 Dolmadakia



  1. Heat 2 tablespoons oil in dutch oven or large saucepan.
  2. Add onion and cook over low heat until onion is soft but not brown.
  3. Remove from heat.
  4. Stir in rice, meat, nuts, herbs, ¼ cup lemon juice, salt and pepper.
  5. Rinse grape leaves to remove brine.
  6. Drain thoroughly.
  7. Place leaves, shiny side down and veins up, on work area.
  8. Place approximately 1 tablespoon of rice mixture in center of each leaf.
  9. Starting at stem end, fold in bottom part of leaf.
  10. Fold sides in; then roll tightly toward point.
  11. Place parsley stalks (or rack) in bottom of dutch oven or large skillet.
  12. Arrange dolmadakia snugly on top.
  13. Make second layer.
  14. Sprinkle with remaining oil and lemon juice.
  15. Add broth and tomato juice.
  16. Bring to a boil, reduce heat, cover, and simmer 35 to 40 minutes or until all liquid is absorbed.