Greek Fela (Grape Leaf Rolls)

Ingredients

• 1 lb ground beef
• ¼ cup butter or margarine
• 1 cup canned tomatoes
• ½ cup uncooked rice
• 1 onion, chopped
• 2 tbsp crushed mint or parsley leaves
• salt and pepper
• 1 can or cabbage grape leaves
• 1½ cup hot water

Method

1. Combine all ingredients except the leaves and water. Rinse the grape leaves several times in cool water to remove the brine.
2. Lay out the grape leaves, veins up, stem toward you. Put 1 teaspoon of the meat mixture in the center close to the stem. Turn in the sides of the leaf; roll from the stem toward the top of the leaf to form an oblong roll. (If using cabbage, boil the cabbage until done, then roll.)
3. Arrange the rolls in a saucepan with the leaf-closing down to keep them from opening while cooking. (You can use a small plate over the rolls to guarantee they remain intact.)
4. Add the water. Turn the heat high until it starts to boil, reduce the heat to medium for 25 minutes.

Notes

Serves 4-5 persons.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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