Stuffed Grape Leaves

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  • 1 Jar Grape Leaves Rinsed or Fresh Grape Leaves if Available
  • 112 lbs. Ground Chuck 80/20
  • 12 Cup uncooked Long Grain White Rice
  • Salt and Pepper
  • 5 Cloves Garlic Sliced
  • 12 Cup Chopped Fresh Mint
  • Juice of 2 Lemons


  1. Combine meat and rice season with salt and pepper.
  2. Add 13 to a 14 cup of water to moisten up the meat so it will not dry out by the rice when cooking.
  3. Make a small oval meatball place at the base of the grape leave and begin to roll folding in the sides as you roll up.
  4. Layer the stuffed grape leaves in a sauce pan placing the garlic on each layer.
  5. Add the lemon juice, mint then add lightly salted water just to cover the grape leaves, place a dish on top to hold the grape leaves down, cover pot.
  6. Bring to a boil and then lower heat to a simmer cook until done 45 minutes to an hour.

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