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Stuffed Leaves
30 grape leaves (or other eatable leaves)
2 quarts water
2 teaspoons salt

Stuffing
2 cups brown rice
1 cup bread crumbs
¼ cup sprouts or leftover vegetables
2 tablespoons chopped scallions or onions
2 tablespoons parsley (goutweed leaves)
2 tablespoons chopped walnuts
1 teaspoon rosemary
1-½ teaspoon chopped fresh dill
(½ teaspoon dried dill)
½ tsp paprika
½ tsp sage
½ teaspoon salt pinch cayenne pepper
1-½ cups stock

Cooking Sauce
1-½ to 2 cups stock
6 cloves garlic
1-½ teaspoon ginger
¼ cup butter


Stuffed Leaves recipe 1

30 grape leaves (or other eatable leaves)
2 quarts water
2 teaspoons salt

Collect leaves that are at least 6 inches across, cut off stems and add to boiling salted water. Boil for a few minutes, drain, and rinse under cold running water.

Stuffing
2 cups brown rice
1 cup bread crumbs
¼ cup sprouts or leftover vegetables
2 tablespoons chopped scallions or onions
2 tablespoons parsley (goutweed leaves)
2 tablespoons chopped walnuts
1 teaspoon rosemary
1-½ teaspoon chopped fresh dill (½ teaspoon dried dill)
½ teaspoon paprika
½ teaspoon sage
½ teaspoon salt
pinch cayenne pepper
1-½ cups stock

Mix all ingredients together. Put a heaping teaspoon into the underside of each leaf near the stem end. Fold the sides over part of the stuffing and roll each leaf from base to tip.

Cooking Sauce
1-½ to 2 cups stock
6 cloves garlic
1-½ teaspoon ginger
¼ cup butter

Steam the stuffed leaves with boiling sauce for 40 minutes. Check to see if the leaves are tender, you may need to cook them longer.

Optional cooking
Pour the sauce over the leaves and bake in 300-degree F oven for 50 to 60 minutes.


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