Stuffed Grape Leaves Recipe
These little babies are delicious! Not only are they super tasty and filling, but you can create different versions of the stuffing, making them super versatile and appealing to everyone. I promise, if you haven’t had them before, you’re in for an international delight!
Stuffed grape leaves originated in Turkey but today there are a ton of variations across the globe, stretching from the Mediterranean to the Middle East. In my home country of Romania, we call this traditional dish “Sarmalute in foi de vita” and it is one of my favorite recipes. So I’m really excited to share this Romanian version of stuffed grape leaves with you.
What Are Grape Leaves?
Grape leaves are from the grape plant, shocker right? While they’re from the same plant that grows grapes they are typically taken from wild vines, not cultivated vines. They are most often picked fresh, where available of course, and used in many cuisines all over the world.
Luckily for us they’re super easy to pick up in the international aisle of the grocery store. My favorite donair spot here in Calgary sells them right by the cash register, grape leaves are hiding in plain sight – all you have to do is look around!
Ingredients Needed For Stuffed Grape Leaves
- Grape leaves – If you’re lucky enough to find these babies fresh, good on you! BUT you can find these in the grocery store in a jar and any brand will do!
- Onion – chopped up small, use something that cooks down well like white or yellow.
- Dill – Fresh is what I really recommend, but if dried is all you have on hand just keep in mind that 1 tablespoon fresh equals 1 teaspoon dried.
- Ground Meat – any ground meat would work in this recipe but I love to combine beef with pork together.
- Rice – Long grain is preferred, but you can use what you have on hand.
- Vegetable oil – We’re going to incorporate this right into the stuffing so look for something with a super mild flavor like Canola.
- Lemon juice – From one lemon, for a little bit of freshness and acidity. Fresh is a must.
- Passata – The base of our sauce, trust me on this one. Passata is an uncooked tomato puree that has been strained of seeds and skins. If you don’t have this, use tomato sauce instead, or even crushed tomatoes.
- Salt and pepper – Because flavor, people!
- White wine – Feel free to sip while you cook! I like to look for one that’s a bit drier with a clean flavor like Sauvignon Blanc.
How To Prep Your Grape Leaves
As I mentioned grape leaves are usually sold all rolled up in jars or cans. I like to rinse them well in some cold water before actually using them, because the brine that they come in may be a bit salty. You can also let them soak in cold water for a while, if you’ve got the time. After they’ve been rinsed, pat them dry with some paper towels.
How To Make Stuffed Grape Leaves
- Make your stuffing: Mix together onion, dill, ground pork, rice, vegetable oil and salt and pepper – with your clean hands!
- Optional step: Soak your grape leaves in water for approximately 10 minutes OR to remove even more salt content from your grape leaves, you can boil them in a large pot for about a minute, then remove and let cool. Pat them dry a little bit with paper towels.
- Roll grape leaves: Using a tablespoon, spoon your stuffing mixture onto your grape leaves and roll. I found the best way to roll was to roll the bottom up, fold in the sides, then continue rolling up. Repeat with remaining ingredients. Transfer the rolls to a large deep oven proof pan or ceramic casserole dish.
- Make the sauce: In a large bowl combine, tomato passata, lemon juice, salt, pepper, and white wine then mix well.
- Preheat oven: To 350 degrees. Pour the sauce over the rolls and cover dish with aluminum foil.
- Bake: Transfer the pan to the oven and bake the rolls for 1.5 hours covered. Then remove aluminum foil and bake for another 1 hour. Serve hot topped with sour cream, yogurt or tzatziki.
Can You Make These Vegetarian?
Yes, it is as simple as omitting the meat. Stuff your grape leaves with any combination of herbs, rice, and vegetables instead. I’ve seen vegetarian rolls stuff with raisins, walnuts, tomatoes, pine nuts, and an entire handful of different herbs and spices! You can get as creative as you like!
What Else Can I Stuff My Grape Leaves With?
Typically stuffed grape leaves are stuffed with rice and meat – however you can get as creative as you like. Some other ingredients you can use are:
- Mint
- Fennel
- Garlic
- Lamb
- Turkey
- Chicken
- Raisins
- Walnuts
- Tomatoes
What To Serve With Stuffed Grape Leaves
You can serve this dish as an appetizer or as a main dish. As a main dish it goes incredibly well with creamy polenta, or even something as simple as mashed potatoes. You can also serve it on the lighter side with a piece of pita bread or fresh salad of your choice.
Personally I like to feast on these all by themselves, in fact as soon as I see them piled high coming out of the kitchen my mouth starts to water. So if you’re like me and don’t need a side then all that means is more room for stuffed grape leaves!
What To Do With Leftover Filling
Leftover grape leaf mixture can be used to stuff a number of other vegetables such as; peppers, eggplant, mushrooms, and zucchini. Once stuffed, these vegetables can be frozen until you are ready to use!
How To Store Stuffed Grape Leaves
Stuffed grape leaves will last in the fridge for up to 5 days. Drizzle the rolls with olive oil to prevent drying out, and store in an airtight container.
To freeze the grape leaves, again drizzled with olive oil, place together into a freezer bag or portioned into separate freezer bags, and they will last up to 6 months.
Want To Stuff More Stuff? More Recipes Here:
- Italian Stuffed Peppers
- Cheese and Prosciutto Stuffed Chicken Breast
- Tex Mex Stuffed Peppers
- Chipotle Chicken Stuffed Sweet Potato Skins
- Vegetarian Stuffed Mushrooms
- Apple Bacon and Blue Cheese Stuffed Pork Chops
- Mexican Stuffed Peppers
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Stuffed Grape Leaves
Ingredients
- 1 large onion chopped
- 1/4 cup dill fresh, chopped
- 1 pounds ground pork
- 1 pound ground beef
- 3/4 cup rice long grain
- 3 tablespoon vegetable oil
- 4 tablespoon lemon juice
- 1 pound grape leaves (1 jar)
- 4 cups passata or tomato juice or sauce
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1/2 cup white wine such as Sauvignon Blanc or Pinot Grigio
Instructions
- Make your stuffing: Mix together onion, dill, ground meat, rice, vegetable oil and salt and pepper - with your clean hands!
- Optional step: Soak your grape leaves in water for approximately 10 minutes OR to remove even more salt content from your grape leaves, you can boil them in a large pot for about a minute, then remove and let cool. Pat them dry a little bit with paper towels.
- Roll grape leaves: Using a tablespoon, spoon your stuffing mixture onto your grape leaves and roll. I found the best way to roll was to roll the bottom up, fold in the sides, then continue rolling up. Repeat with remaining ingredients. Transfer the rolls to a large deep oven proof pan or ceramic casserole dish.
- Make the sauce: In a large bowl combine, tomato passata, lemon juice, salt, pepper, and white wine then mix well.
- Preheat oven: To 350 degrees. Pour the sauce over the rolls and cover dish with aluminum foil.
- Bake: Transfer the pan to the oven and bake the rolls for 1.5 hours covered. Then remove aluminum foil and bake for another 1 hour. Serve hot topped with sour cream, yogurt or tzatziki.
Video
Recipe Notes
- This recipe should yield about 40 to 45 stuffed grape leaves, depends on how big you make them.
- Stuffed grape leaves will last in the fridge for up to 5 days. Drizzle the rolls with olive oil to prevent drying out, and store in an airtight container.
- To freeze the grape leaves, again drizzled with olive oil, place together into a freezer bag or portioned into separate freezer bags, and they will last up to 6 months.
- Nutritional information is based on 1 stuffed grape leaf.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Outstanding!!!
Thanks. This recipe is being bang bawesome. The regular basic Greek plain rice and olive oil is meh.
I love this recipe, thank you! I have had grape leaves with beef and lamb growing up. This is a first with the dill and baked. This is a keeper.
Do you put the rice into the mix raw or precooked?
It goes in uncooked, it will cook in the oven. 🙂
In the recipe you mentioned tomato juice….so you mean tomato sauce as mentioned in the text describing what to use if you can’t find passata? Thanks for the clarification! How do you make passata? I enjoy your recipes! :
You can use either tomato juice, tomato sauce or passata, I’ve made it with all 3 and either works just fine.
Never thought this could be so easy. Thank you!
I’ve never tried these before, only the vegetarian ones, but they look delicious and I think I’ll give them a try. Thank you for all the great recipes. I love your pictures, they make me so hungry.