Dolmades: Stuffed Vine Leaves

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my grandfather taught me to make these with ground lamb and dill (instead of the mint. These really are delicious made either way. If you can't get grape leaves, try cabbage that you have blanched instead. Milder taste but still quite good.

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These are great and super simple to make. Enjoy them the first time around warm out of the oven and then eat the leftovers straight out of the fridge as a snack.

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It doesn't say "when" or where to add the uncooked rice? In the meat mixture?

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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!!!

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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 water

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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.