Stuffed Grape Leaves - Kraft Recipes Top
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Stuffed Grape Leaves

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  • Bring a large pot of water to boil. Separate grape leaves and blanch in boiling water, rinse in cold water and drain. In a large bowl combine the onions, fennel, scallions, tomatoes and salt and work the mixture between your hands to wilt the mixture. Stir the rice, dill, mint, 1/2 cup of olive oil and plenty of pepper (to your taste).
  • Line the bottom of a large pot with the smaller and torn grape leaves. Place a large leaf, vein side up on a work surface with the stem facing you. Cut off any remaining stem piece. Place about 1 tablespoon of mixture on leaf close to stem. Fold over one side then the other and then roll like a cigar, tight. Place stem side down in the pot. Continue until finished with mixture. You will make layers. Pour the water and remaining oil and lemon juice over the grape leaves. The liquid should almost cover them, if it does not, add more water. Place an inverted heatproof plate over the leaves.
  • Bring the liquid to a boil, cover, reduce heat to low and simmer for 30 minutes or until rice is done. Remove from heat. Let cool completely. Refrigerate overnight or serve warm. Arrange on plate and serve with lemon wedges.

Special Equipment Needed


This does take a little while to prep and fix but well worth it.

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