Sarma ( Armenian stuffed grape leaves)
This works really well with cabbage as well.
5 cups of diced onions
3/4 cups of rice
2 cups of olive oil
1 tomato, diced
1 green pepper, diced
1/2 T of salt( I omit this if using brined grape leaves)
1t black pepper
4T lemon juice
1/4t red pepper flakes
handful of parsley
Mix all the ingredients above, except for the lemon juice, in a large skillet. Cook over medium until the onions are translucent. Transfer to a bowl and allow to cool. Mix in lemon Juice. Rinse the leaves, if using jarred or canned in cold water for about 30 minutes to draw off excess salt. Place about 1 t of filling onto the bottom of a leaf. Roll, starting with the stem end. Place in a large stock put, add 1.5 cups of water, and steam for about 1.5 hours or until the rice is cooked. Can be served warm or cold. The filling can also be frozen if you do not want to roll an entire batch. I generally roll a bout half a batch, then freeze the remaining filling and leaves.
This works really well with cabbage as well.
5 cups of diced onions
3/4 cups of rice
2 cups of olive oil
1 tomato, diced
1 green pepper, diced
1/2 T of salt( I omit this if using brined grape leaves)
1t black pepper
4T lemon juice
1/4t red pepper flakes
handful of parsley
Mix all the ingredients above, except for the lemon juice, in a large skillet. Cook over medium until the onions are translucent. Transfer to a bowl and allow to cool. Mix in lemon Juice. Rinse the leaves, if using jarred or canned in cold water for about 30 minutes to draw off excess salt. Place about 1 t of filling onto the bottom of a leaf. Roll, starting with the stem end. Place in a large stock put, add 1.5 cups of water, and steam for about 1.5 hours or until the rice is cooked. Can be served warm or cold. The filling can also be frozen if you do not want to roll an entire batch. I generally roll a bout half a batch, then freeze the remaining filling and leaves.
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