Elaine'S Dolmathes (Stuffed Grape Leaves)

• 1 lb ground beef
• 1/2 lb ground lamb
• 1 cup rice
• 1 (16 ounce) can tomato sauce
• 1 tablespoon parsley
• 1 tablespoon italian seasoning
• 1 cup water
• 1 (16 ounce) jar grape leaves
• 1 teaspoon kosher salt
• 20 grinds ground pepper

1. Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
2. Line the bottom of a 3 qt pan with 3 to 4 large leaves.
3. Mix remaining ingredients except water in a bowl and start rolling.
4. Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
5. Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
6. When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.

ground beef, ground lamb, rice, tomato sauce, parsley, italian seasoning, water, grape leaves, kosher salt, ground pepper

Taken from www.food.com/recipe/elaines-dolmathes-stuffed-grape-leaves-238351 (may not work)