Stuffed Grape Leaves

  • Preparation 45 MIN
    Cooking 45 MIN
    Waiting 2 H



  1. Rinse the grape leaves and soak in fresh water for 2 hours. Cut the stems, if necessary.
  2. In a saucepan, soften the onion and garlic in the oil. Add the meat and cook thoroughly over high heat while breaking it. The cooking liquid should be evaporated.
  3. Add the tomatoes, oregano, and cook for about 5 minutes, until it thickens.
  4. Remove from the heat, add the rice and pine nuts. Season with salt and pepper.
  5. On a work surface, lay a grapevine leaf. Place about 15 ml (1 tablespoon) of filling in the centre. Fold the sides in and tightly roll from the stem to get a little tight roll. Repeat with the remaining ingredients.
  6. Place the rolls side by side at the bottom of a large saucepan, folded portion down.
  7. In a bowl, combine the wine, tomato sauce, broth and brown sugar. Pour over grape leaves.
  8. Cover with a plate to keep them in place during cooking. Simmer gently, covered, for 30 minutes. Cool in the pan. Serve the warm grapevine leaves as a starter.


The meat crumbles easily by crushing it with a potato masher while cooking.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 grape leaves

With sauce and 30% less sodium commercial broth

Content % Daily Value
Calories 165  
Total Fat 8.4 g  
Saturated Fat 1 g  
Sodium (salt) 847 mg  
Carbohydrates 15 g  
Fibre 2 g  
Protein 8 g