Grandpa Stevens’ Stuffed Grape Leaves
prep: 30 minutes
cook: under 50 minutes
cool: none
Stuffed grape leaves is a traditional Lebanese meal that my grandfather on my dad’s side would make as a Sunday lunch for our entire family. He and my grandmother had nine children and a ton of grandkids, so it was always a big production for him, which made the meal feel like a really big deal. Before my grandpa passed away, he taught my mom the recipe, as well as a version that calls for cabbage, and she has continued to make both a few times a year for my dad—and whenever she does, all of us kids head over. A single bite of my mom’s grape leaves and cabbage rolls takes me back to those Sunday afternoons sitting around my grandparents’ dinner table, surrounded by all of my cousins. My Korean mama has carried on this tradition from my father’s heritage as if it were her own, and I just know it would make my grandpa really proud.
1½ pounds ground beef (85% lean)
1 cup uncooked long-grain white rice
¾ cup small-diced sweet onion, such as Vidalia (about 1 small)
½ teaspoon seasoned salt
½ teaspoon Himalayan pink salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
⅔ cup tomato juice
One 16-ounce jar grape leaves, drained and rinsed well
1. In a large bowl, combine the ground beef, rice, onion, ¼ teaspoon of the seasoned salt, ¼ teaspoon of the pink salt, ⅛ teaspoon of the pepper, the garlic powder, and ⅓ cup of the tomato juice. Stir to mix well.
2. Use 5 or 6 whole grape leaves to line the bottom of a Dutch oven or medium saucepan.
3. Lay 1 large grape leaf vein side up on a work surface, wide end toward you. Spoon 2 tablespoons of the meat mixture onto the wide end of the leaf. Fold in the sides of the leaf and roll the meat mixture up into the leaf to create a firm package. Place in the pot, seam side down. Repeat with the remaining leaves (reserve 2 or 3) and meat mixture to make about 36 rolls, layering them in the pot as you go. They should touch.
4. In a small bowl, stir together 4 cups water, the remaining ⅓ cup tomato juice, ¼ teaspoon seasoned salt, ¼ teaspoon pink salt, and ⅛ teaspoon pepper. Pour it over the rolls.
5. Place the reserved leaves over the rolls and cover the pot. Set the pot over medium-high heat and bring the liquid to a boil. Reduce the heat to low and simmer until the rice is tender (remove a roll to check), 45 to 50 minutes. Serve warm or at room temperature.
6. Store in a closed container in the refrigerator for up to 3 days.
Makes about 36 rolls
TIP: My mom serves this dish with a side of either tabbouleh or a Lebanese salad with cucumbers, tomatoes, and pita bread.