Ingredients: |
Ingredients: 1 lb. hamburger
Half can chopped tomatoes
Garlic
2 onions
Parsley-Dill-Mint
Salt and Pepper
1 c. rice
Celery
Butter, oil, or chicken broth
Grape Leaves
Egg/Lemon Sauce
4 or so eggs, beaten
Juice from 5 or so lemons
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Directions: |
Directions:Mix and wrap in grape and cabbage leaves.
Pressure up - cook 5 min. Pressure down.
Side Notes:
Here are Laura Elaine's general amounts of ingredients and directions for stuffing leaves:
1 - 1 1/2 lb. hamburger
1 can chopped tomatoes, the middle sized can.
1 clove Garlic, minced
1 onion, chopped
Parsley-Dill-Mint, all chopped. I used less mint than dill and parsley. Also, you can use dried for each. Add about 3 T. chopped dill, 1 bunch chopped parsley or 1/4 c. dried parsley, 1 T. or 1/2 T. mint.
Salt and Pepper
1 c. rice
Celery, chopped - 4-5 stalks
Butter, oil, and chicken broth
1 tsp salt, 1/4 tsp. pepper
4 eggs, beaten
Juice from 5 lemons
Grape Leaves - 2 jars. Take these out of jars and rinse well. Can also cook for about 30 min. in water to get the brine out and soften the leaves - if you choose to cook the stuffed leaves on the stove instead of pressure cook them.The stuffed leaves can be
Pressured up - cook 5 min. Pressure down.
Or- cover pot with foil and bring to a boil, reduce heat to a slow simmer and cook for 45 min.
To Mix - Mix all ingredients except butter, oil and chicken broth in a bowl. Mix well. Then put a T. or so of mix in the middle of a leaf, vein side up, and fold sides in to make a tight little package. Place a layer of leaves that are torn or unusable on the bottom of pot. Place stuffed leaves in pot with folded edges down. place them close together in tight layers.
For Cabbage Rolls: Cut the core/stem out of the cabbage head as much as you can and then place in pot with heated water - use two forks to peel off leaves as they loosen. Place the peeled leaves in a bath of ice water to stop cooking. This is called par-boiling. It softens the cabbage leaves to make them easier to fold around the hamburger mix. Use the softer leaves of the cabbage head and peel off as many as you want. Keep the cabbage in the hot water while you are peeling off the leaves.
Roll the hamburger mix in the cabbage leaves like you would with the grape leaves (see above).
Once you have the pot filled with the stuffed leaves (leave about 3 inches at least from top for cooking expansion.
Cover the stuffed leaves with a layer of flat grape leaves. Put three pats (tablespoons) of butter on the top and drizzle olive oil on top (couple of tablespoons). Then cover with a plate that can handle heat to hold down the leaves. Cover with chicken broth - to a couple of inches above the leaves.
Bring to a boil or pressure cook. If bringing to a boil, reduce heat and simmer for 45 minutes.
For the egg/lemon sauce, use 4 eggs and juice from 5 lemons. Beat the eggs with a mixer. Drizzle in the lemon juice. Slowly add the liquid from the cooked leaves in, slowly so you do not denature the egg/lemon mixture. Then pour that over the pot of cooked leaves. Give the pot a couple of side to side shakes to mix the remaining liquid and egg/lemon mix. It's ready to eat from here. You can have extra lemon juice on the side to add to make it more tart.
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This recipe for Yaprikya is from