Stuffed Grape Leaves (Dolmades)

Instructions

1. 1

   Salt and pepper, to taste 1 tablespoon mint 1 tablespoon parsley 1 egg, beaten 1 cup canned tomatoes, undrained 1/2 teaspoon dill 1/2 teaspoon oregano 1 (16 ounce) jar grapevine leaves 3 bouillon cubes 1 tablespoon butter Combine first ten ingredients and mix well.

2. 2

   Wash the grape leaves carefully and remove the brine.

3. 3

   Put any broken leaves into the bottom of a greased Dutch oven.

4. 4

   Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side).

5. 5

   Fold edges over and roll tightly toward point of leaf.

6. 6

   Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls.

7. 7

   Dot tops with butter.

8. 8

   Cover with a heavy plate to prevent the rolls from opening as the rice puffs.

9. 9

   Cover the pan and steam over low heat for 1 hour or until leaves are tender.