50 grapevine leaves (approximately one 500 g/1lb jar)

1 onion, finely chopped

4 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

250 g ground veal

1 can 540 ml crushed tomatoes

2 tablespoons (30 ml) chopped fresh oregano

3/4 cup (180 ml) parboiled rice, cooked

1/2 cup (125 ml) pine nuts, toasted

1/2 cup (125 ml) white wine

2 cups (500 ml) tomato sauce

1 cup (250 ml) chicken broth

2 tablespoons (30 ml) brown sugar

salt and pepper

Rinse the grape leaves and soak in fresh water for 2 hours. Cut the stems, if necessary.

In a saucepan, soften the onion and garlic in the oil. Add the meat and cook thoroughly over high heat while breaking it. The cooking liquid should be evaporated.

Add the tomatoes, oregano, and cook for about 5 minutes, until it thickens.

Remove from the heat, add the rice and pine nuts. Season with salt and pepper.

On a work surface, lay a grapevine leaf. Place about 15 ml (1 tablespoon) of filling in the centre. Fold the sides in and tightly roll from the stem to get a little tight roll. Repeat with the remaining ingredients.

Place the rolls side by side at the bottom of a large saucepan, folded portion down.

In a bowl, combine the wine, tomato sauce, broth and brown sugar. Pour over grape leaves.

Cover with a plate to keep them in place during cooking. Simmer gently, covered, for 30 minutes. Cool in the pan. Serve the warm grapevine leaves as a starter.

In Recipes-list.com we have selected the most viewed recipes from category - Appetizer . Enjoy the best recipes specially selected for you! Stuffed Grape Leaves is the right choice that will satisfy all your claims.