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Article: Stuffed grape leaves

Stuffed grape leaves

Stuffed grape leaves

Stuffed grape leaves:
Stuffed grape leaves:
1 container grape leaves ( 255g )
2 tomatoes
1 large onion
1 bag cauliflower rice ( frozen 340g )
1 bunch of : finely chopped Parsley cilantro dill
( green herbs are optional)
1 lemon
Spices : salt & black pepper to taste

1. Start by slicing 1 tomato 1/2 onion and 1 lemon into thick slices

2. In a medium size pot layer sliced onion tomatoes and on top drizzle 2 tbs of olive oil and 1 tsp of salt & black pepper, set pot a side and let’s work on our filling
3. In a medium mixing bowl combine cauliflower rice , 1 chopped tomatoes 1/2 chopped onion , chopped green herbs and sprinkle salt and pepper to taste, mix well

4. Carefully separate grape leaves, make sure you have a comfortable clean space to work on, when opening the leaves you’ll notice one side will feel smoother than other ( smooth side face down )
5.  Begin filling the “not smooth” side with a tablespoon of the cauliflower stuffing in the center, you will close the sides of the leaves first and than roll from the top, try pressing through to keep them from opening

6. Grandma Trick * Set a side a small empty bowl and squeeze the rolled grape leaves to get rid of all the excess water and place in your pot, layer them all up until the last one
7. Drizzle 2 tbs olive olive and salt on top & 1/4 cup water (be careful with water you can always add more if needed)
8. Last grandma trick : put plate on top of the grape leaves to keep them from opening during cooking, the plate is like a weight on top of them
9. Cover pot and Cook on low heat for 40-45 minutes, you can try one and decide if it’s ready. Enjoy
10. Serving option : always serve with slice of lemon, it’s delicious hot or room temperature, I love serving it with dip as well so I made my Caesar style tahini  it was delicious 😋 you can purchase it on the website .



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