Stuffed Grape Leaves~
Serves: 48
This recipe is an early summer family favorite. Grape leaves can be gathered wild along the side of the road or in the woods. Medium sized leaves that look young will be the most tender, but larger leaves will work just as well. I have made a few changes to the recipe to make it user friendly.
  • ½ cup Bulgar wheat
  • ½ cup brown rice
  • 1 onion*, small, diced fine
  • ¼ cup parsley*
  • ¼ cup mint*
  • 1 egg*
  • ⅛ teaspoon pepper*
  • ? salt
  • 1 pound lamb, beef or turkey
  • 48 grape leaves
  • 2 cups stock*, your preference
  • 2 tablespoons Butter*
  1. Before you begin:The recipe calls for uncooked Bulgar wheat and I have added the rice. I prefer to precook the Bulgar and rice. It is your option, precooked requires less cooking time. Also, you can use dried or fresh herbs. If using fresh, chop very fine. Last, but not least I have left a "?" for salt. This is because if I use a store bought stock that already has salt in it, then I do not add more. Salt to taste.
  2. Prepare Grape Leaves as follows: Place grape leaves in large pot and cover with boiling water. Let boil for 1 minute, then drain. The color of the leaves will change to an olive green. Set aside to cool while you prepare mixture.
  3. Preparing mixture:
  4. Combine and mix first six ingredients.
  5. Stuffing Grape Leaves:
  6. Place a rounded (approximately 1 teaspoon, add more for larger leaves) spoon of mixture to the end, center of the leaf. Fold in sides and roll up. Place in 3 quart sauce pan, side by side and in layers. Add stock and top with butter. Place a heat safe plate on top to hold stuffed leaves in place, add cover and simmer for 45 minutes. If you have precooked the grains your cook time will be more like 25-30 minutes. Before draining be sure to check that the grains and meat have fully cooked. Drain.
  7. Do not throw your stock away! To make a thickened broth, reserve 1 cup of broth and thicken with flour over a low heat. Place stuffed grape leaves on serving dish and add thickened stock. This stock also makes a great soup starter.
  8. Stuffed grape leaves are great served as appetizers or as a meal served with fresh tomatoes and other vegetables.
  9. Stuffed grape leaves store very well in the freezer so do not worry about making too many.
Recipe by Foppema's Farm Recipes at