Stuffed Grape Leaves Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Grape leaves soaked then stuffed with a mix of ground veal, cooked rice, toasted pine nuts replaced by chopped walnuts, and fresh herbs swapped oregano for basil. Tomatoes swapped fresh diced instead of canned crushed. Finished slow simmer in a tangy broth made of reduced vegetable stock, dry white wine, and a hint of maple syrup instead of brown sugar. Rolled tightly and cooked under a weight using an inverted plate for 35 minutes. 30 servings. Dairy-free, gluten-free, egg-free. Mediterranean style.
Prep:
50 min
Cook:
35 min
Total:
Servings:
30
#appetizer
#gluten-free
#dairy-free
#vegetable broth
#healthy
Grape leaves soaked long then rolled tight with veal mix. Not the usual oregano but fresh basil, walnuts toasted, diced tomatoes fresh, not canned crushed. Simmer slow in a broth made with tomato sauce, dry white wine, veggie stock, small splash maple syrup replacing brown sugar. The rolls pressed down with an upside-down plate, holding them compact for better stew. Soften leaves before, trim stems. The meat mixture rich but balanced with rice and nuts. Thirty servings for a banquet style shared dish. Good for dairy and gluten avoidance. The simmered rolls hold shape tight and release gentle tomato aroma with herb undertones. Serve warm and let flavors linger.
Ingredients
- 60 grape leaves (1 jar approx 600 g)
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 45 ml olive oil (3 tbsp)
- 320 g ground veal
- 1 can 400 ml diced tomatoes, drained
- 30 ml chopped fresh basil leaves
- 180 ml cooked parboiled rice
- 125 ml chopped walnuts, toasted
- 125 ml dry white wine
- 500 ml homemade tomato sauce
- 250 ml vegetable broth
- 15 ml maple syrup
- Salt and freshly cracked black pepper
About the ingredients
Grape leaves come brined and packed in jars, soaking softens excess salt. Use medium size leaves for easier rolling. Walnut pieces stand in for pine nuts, adding crunch and earthiness. Fresh basil swapped oregano fresh for a brighter herb taste. Choose ripe diced tomatoes canned then drained well to avoid excess liquid. Veal ensures tender meat flavor but any ground meat can substitute. Use olive oil for gentle gentling of onions and garlic. Rice is parboiled to hold shape without sticking. Maple syrup introduces subtle sweet note in place of cassonade/brown sugar, harmonizing with tomato acidity. Vegetable broth replaces chicken broth making dish fully plant inclusive. Wine must be dry white for acidity but also body. Salt and pepper adjusted to taste. Toast nuts well for depth.
Method
- Soak grape leaves in cold water for 90 minutes to soften; drain and cut off thick stems
- Heat olive oil in a pan over medium heat; sweat onion and garlic until translucent about 6 minutes
- Add ground veal, higher heat. Crumble meat thoroughly, cook until no pink remains, juices evaporate, around 8 minutes
- Stir in diced tomatoes and basil; simmer 7 minutes to thicken
- Remove from heat; fold in cooked rice and walnuts. Season with salt and pepper to taste
- Lay one grape leaf glossy side down; place about 20 ml filling at center bottom edge, fold sides over, roll firmly from stem end into a tight cylinder. Repeat for all leaves
- Arrange rolls snugly in a large heavy pot. Pour in wine, tomato sauce, vegetable broth, and drizzle maple syrup over
- Place a small inverted plate on top of rolls to hold them down
- Cover pot, simmer gently on low heat 35 minutes. Turn off heat, let rest 10 minutes in pot
- Serve slightly warm as appetizer or light main
Cooking tips
Start soaking grape leaves beforehand, soaking reduces bitterness and tough veins. Cut off stems carefully. Sweat onion and garlic slowly to soften and release sweetness, avoiding browning. Increase heat to cook veal evenly, breaking apart meat finely, till color is uniform and no water remains in pan. Add diced tomatoes and basil, simmer briefly to thicken juices. Remove from heat before adding rice and nuts to prevent overcooking rice inside filling. Roll leaves on flat surface, fold sides before rolling from stem end for compact cylinders, ensures no unraveling during cooking. Arrange rolled leaves tightly in heavy pot to prevent rolling out during simmer. Mix liquid ingredients separately and pour carefully over rolls. Use a plate inverted to weigh rolls down so they stay submerged and intact. Cook covered at low heat 35 minutes (adjusted from 30 for thorough soaking). Let rest off heat so rolls finish absorbing liquid. Serve warm, rest intensifies flavors and texture sets properly.
Chef's notes
- 💡 Start soaking grape leaves. Get soft leaves. Cut off stems with care. 90 minutes in cold water. Drain well. Avoid bitterness. Use medium size for easier handling.
- 💡 When sweating onions, low heat works best. Cook until translucent around 6 minutes. This step enhances sweetness. Garlic next. Sauté until fragrant, don’t brown.
- 💡 Ground veal cooks fast. Higher heat. Break it up while cooking. No pink left. All liquid should evaporate. Keep crumbling until even texture. 8 minutes is good.
- 💡 For rolling, lay leaf glossy side down. About 20 ml filling. Fold in sides then roll from bottom. Tight cylinders prevent unrolling. Repeat for all leaves carefully.
- 💡 Inverted plate on rolls helps keep them underwater. Very important. Keeps them intact during cooking. Avoid soggy leaf tops. Gently press down, no breakage.
Common questions
What can I use instead of veal?
Ground chicken or turkey also work well. Similar texture. Different flavor. Seasoning is key for taste. Adjust accordingly.
How to store leftovers?
Cool quickly. Transfer to container with lid. Refrigerate for max three days. Freezing also works. But texture changes.
Can I use fresh tomatoes?
Yes, fresh are great. Choose ripe ones. Chop them into small pieces. Drain excess liquid. Balanced flavor with herbs.
What if I can't find grape leaves?
Use cabbage leaves instead. Blanch them first. Soft enough to roll. Flavor is different but still good.
