Stuffed Grape Leaves (Dolmades)

Ingredients (8 servings)

1 (16 ounce) jar grapevine leaves

1 1/2 pounds ground round or turkey

1 finely chopped onion

1 cup undrained canned tomatoes

1/2 cup raw rice

1 tablespoon mint

1 tablespoon parsley

1 beaten egg

1/2 teaspoon dill

1/2 teaspoon oregano

3 bouillon cubes

1 tablespoon butter

Salt and pepper, to taste

Preparation

Combine ground round, onion, rice, salt, pepper, mint, parsley, egg, tomatoes, oregano, and dill by mixing well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Add a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward the point of the leaf.

Dissolve bouillon cubes in enough water to cover the rolls and then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 50-60 minutes or until the leaves are tender.