I first learned how to make grape leaves from my mom. They are SO yummy! She puts rice in hers, so I switched that out and added veggies instead. I know the grape/vine leaves aren’t too easy to find depending on where you live, so my mom mails me some or I buy them off Amazon. If you can’t find them, here is the link to purchase from Amazon: California Style Grape Leaves (alafia) 2lb jar
1 jar grape leaves
2 lbs ground beef
8 mushrooms, diced
1/2 onion, diced
1 cup spinach, chopped
1/2 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tsp garlic powder
dash of cayenne
1/2 cup soy sauce
1/4 cup white wine vinegar
1/4 cup teriyaki sauce (check the carbs, mine had 3 per Tbsp)
Preheat your oven to 300 degrees
In a large bowl, mix together the beef, mushrooms, onion, spinach, salt, pepper, red pepper flakes, garlic powder and cayenne.
Remove the grape leaves from the jar and separate them. Put any ripped or tiny ones to the side.
In a 10″ x 15″ Pyrex baking dish, line the small or ripped leaves side by side so it covers the bottom of the dish.
Using the larger, in tact, grape leaves add one spoonful to the middle of the leaf, and fold the leaf around it, tucking in the sides, just like a burrito. (Who misses burritos? haha)
Place each stuffed grape leaf side by side in the pan until the pan is full.
Mix together the vinegar, soy and teriyaki sauce. Drizzle the mixture over the tops of the leaves.
Using more ripped and small leaves, cover the top of the stuffed leaves. This helps keep them moist.
Cover the dish with foil, and place in the oven for 50 to 60 minutes, until the meat is cooked through.
Recipe makes about 30 stuffed grape leaves
Each serving is 3 pieces, and has 1.85 carbs.