stuffed grapeleaves

How To Make stuffed grapeleaves

• Step 1
  Combine all stuffing ingredients.
• Step 2
  If meat is very lean add 1 tbsp of melted butter to mixture.
• Step 3
  Remove leaves from jar, rinse & drain.
• Step 4
  Remove the stem carefully by snipping with fingers or kitchen scissors.
• Step 5
  Put one leaf in front of you. The stem side towards you and the veins should be facing up. The three points should be facing away from you.
• Step 6
  Place 1-2 tsp stuffing into the center of leaf.
• Step 7
  Fold up the bottom over stuffing, then fold the two sides over the first fold.
• Step 8
  Roll tightly. The rolls should be about 3" long.
• Step 9
  This is very important because if they are not rolled tightly enough they will come apart during cooking.
• Step 10
  Continue this until all grape leaves are used.
• Step 11
  At this point if you have leftover stuffing after rolling all the leaves you can stuff a green pepper, tomato or yellow squash. Wrap the stuffed vegetable in foil.
• Step 12
  Place bones in bottom of a soup pot.
• Step 13
  Place rolls side by side and in layers over the bones.
• Step 14
  At this point you would add any additional stuffed vegetable wrapped in foil to the top of the rolls.
• Step 15
  Cover with tomato sauce, then cover with water & sprinkle with some salt.
• Step 16
  Cover with something that is going to push them down. Like a smaller lid with something heavy on top of it to push down the rolls. You want the leaves to stay packed and submerged in the liquid.
• Step 17
  Lower the heat & simmer for about 45 minutes or until the rice is tender.
• Step 18
  Add some lemon juice to taste & cook 10 more minutes.
• Step 19
  To serve, drain the liquid first. While hot turn the pan upside down onto a serving platter.
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