Vegetable Grape Leaves

Vegetable Grape Leaves2

I love veggie grape leaves because you can eat them any time of day. Here, the zesty rice and vegetable filling is rolled in a tender grape leaf and cooked in a citrus broth.

Nutritional info
per serving

Calories 100
Fat 8g
Saturated fat 1g
Carbohydrates 8g
Sodium 735mg
Fiber 1g
Protein 1g
Cholesterol 0mg

Vegetable Grape Leaves

4 dozen
Prep time: Cook time: Total time:


  • 2 cups long-grain rice, rinsed
  • 1 cup fresh parsley, finely chopped
  • 1 large tomato, finely diced
  • 1 medium yellow onion, finely chopped
  • 1 whole green onion, finely chopped
  • 1 tsp. dried mint
  • 2 tsp. salt
  • [1/2] tsp. cayenne
  • [1/2] tsp. ground black pepper
  • [3/4] cup fresh lemon juice
  • 1 (16-oz.) jar grape leaves in brine, drained
  • 3 large carrots, cut into diagonal slices
  • [3/4] cup extra-virgin olive oil
  • 5 cups water


In a large bowl, combine long-grain rice, parsley, tomato, yellow onion, green onion, mint, 1 teaspoon salt, cayenne, black pepper, and [1/4] cup lemon juice. Set aside.

Cover the bottom of a 2-quart pot with a layer of grape leaves followed by a layer of sliced carrots.

Remove stems on remaining leaves and place vein side up on your work surface. Spoon 2 tablespoons filling on each leaf, and roll, tucking in edges as you roll.

Stack rolled grape leaves in a circular fashion in the pot. Add remaining [1/2] cup lemon juice, extra-virgin olive oil, and enough water to just cover top of rolled leaves. Season with remaining 1 teaspoon salt, cover, and simmer over medium-low heat for 1 hour, 30 minutes, adding additional water during the cook time as needed.

Remove from heat, and let sit for 30 minutes before serving warm or cold.

Mediterranean Morsel
Letting the rolled grapes leaves sit for 30 minutes helps ensure the cooked rolls don't fall apart.

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