Ingredients
- 1 x pickled vine leaves in brine in jar or shrink wrapped
- 250 g Round grain rice
- 1 Flesh tomato
- 30 g Mint
- 50 g Parsley
- 2 Spring onions
- 1 TSP Pepper
- 1 TSP Salt
- 1 TSP Cinnamon
- 1 TBSP Olive oil
- 1 TBSP lemon juice for the filling
- 4 El Lemon juice To cook
- 3 Potatoes, waxy
Zubereitung
- Wash the vine leaves well under running water, as the leaves are very salty. If necessary, desalt them in water for a few minutes.
- For the filling, wash the rice, finely chop the herbs and spring onion, finely dice the tomato and then mix everything with the spices.
- To fill the vine leaves, take one leaf at a time, cut off the stalk and place a horizontal strip with 2 - 3 tsp of filling in the middle of the leaf. Then fold in the sides and roll up the leaf. Repeat until no more filling is left.
- Peel the potatoes and cut into slices about the thickness of a finger. Spread the slices on the bottom of the pot and layer the stuffed vine leaves on top.
- Pour water into the pot until the vine leaves are covered and bring to the boil. Then cook over medium heat with the lid closed for about 30 minutes.
- Add the lemon juice to boil and simmer with the lid half-open for another approx. 25 minutes.
- Leave the vine leaves to cool and then serve with olive oil and lemon as required.
Notes
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Nährwerte
Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 12mg | Potassium: 93mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg