12
Make sure the stems are removed prior. Next drain and cover the leaves with cold
water for a little bit then drain again and pat dry.
*If use jarred grape leaves make sure low-sodium and rinse with water before using
it to make vegetarian dolma.
6. Then place a grape leaf on a flat surface, vein side up. Spoon 1-2 tbsp of rice filling
into the center, shaping it into a log. Fold the stem end over the filling, then fold in
the sides, and roll tightly into a burrito-like shape. Repeat with the remaining leaves.
If needed, adjust the amount of filling to fit each leaf.
7. If have extra grape leaves add them to the bottom of sauté pan.
8. Pour 1 cup of water, ¼ cup of extra virgin olive oil, and ¼ cup of fresh lemon juice
over the stuffed grape leaves. Add allspice berries on top of the grape leaves. Heat
the pan over medium until it begins to simmer.
9. Cover the pot. Let the grape leaves cook for 30-40 minutes.
Serving size: 2 stuffed grape leaves; Calories: 110; Fat: 7 gm; Saturated Fat:2 gm; Sodium: 67 mg;
Carbohydrates: 12 gm; Protein: 2 gm
