Dolmades: Stuffed Vine Leaves

Recipe courtesy Cat Cora

Show: Melting PotEpisode: Mediterranean--Wedding Celebration

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
1 hr 0 min
Level:
--
Yield:
12 meze servings, 2 entree ser

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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Ingredients

1 pound ground beef
1 medium yellow onion, minced
Dried oregano
Fresh Parsley, finely chopped
Mint leaves, cut into chiffonade
2/3 cup rice, uncooked
Salt and freshly ground black pepper
1 (16 ounce jar) brined grape leaves
4 small eggs, beaten*
3 lemons, juiced
1 cup water

Directions

In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.

Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.

Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.

Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Comments & Reviews

recipe Dolmades: Stuffed Vine Leaves
Michele Gulfport, FL 10-16-2009
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Dolmades
Rated: 3 stars out of 5

It doesn't say "when" or where to add the uncooked rice? In the meat mixture?
recipe Dolmades: Stuffed Vine Leaves
gay st.louis, MO 09-10-2009
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my old recipes renewd
Rated: 4 stars out of 5

I'd rec'vd. this recipe for Greek Grapes leaves 35yrs ago from a dear friend while in the Navy. We lost touch & I lost the... recipe. The only difference was she simmer'd dolmades in a tomato sauce(lite) & that made Cat's over - the- top!!!Read more
recipe Dolmades: Stuffed Vine Leaves
kristy vacaville, CA 05-28-2007
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good but needed some changes
Rated: 4 stars out of 5

The rice didn't cook all the way through. I would cook it al-dente first. -Increase amount of rice to 1 cup -add 1 tsp... garlic -oregano amount- use 1 tsp. -mint and parsley amount - 1/2 cup each -salt & pepper amount - 1.5 tsp each -use chicken stock instead of waterRead more
recipe Dolmades: Stuffed Vine Leaves
ANDY Lincoln, NE 01-20-2007
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Look no further!
Rated: 5 stars out of 5

Figuring Cat Cora really knew her Greek cuisine, I decided to try her version of Dolmades. I was not disappointed. Besides... being simple to prepare (other than the tedium of rolling the leaves), this recipe produces results that are just as delicious as my local Greek restaurant - if not more so. A few changes/tips: I added dill instead of mint, zested the 3 lemons before juicing and added the zest to the rice mixture before stuffing, and worked the lemon sauce over a double boiler until it thickened.Read more
recipe Dolmades: Stuffed Vine Leaves
SARA cabot, AR 12-22-2006
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Awesome
Rated: 5 stars out of 5

I found this recipe in 01 and was looking for my copy of it when I couldn't find it. This has become a staple with my family... for special times. The flavors go well together I have even sub. Lamb instead of the beef. Always a winner. Lemon sauce is what sets these apart from other recipes.Read more