Stuffed Grape Leaves

• 1 Jar Grape Leaves
• 2 Lbs 85% Ground Beef
• 2 Bunches Fresh Dill
• 2 Bunches Chives
• 1 Bunch Parsley
• 1 Cup Cooked White Rice
• Salt & Pepper to taste
• Sauce
• 1 12/16oz Can Tomato Puree
• 1 Small Can Tomato Paste
• 1 Small Container Non Fat Yogurt
• 1 Large Chopped Onion
• 3 Bay Leaves
• Reserved Chopped Dill, Chives and Parsley

1. In a large bowl combine ground beef, cooked rice (cooled) 3/4 of the chopped Dil, Chopped Chives and Chopped Parsley, Salt and Pepper to taste.
2. Lightly rinse grape leaves and pat dry. Separate leaves and place on board with stem sides up.
3. Take approximately 1 tbls of meat mixture and place on grape leave (depending on size of leaf). Fold leaf and place in lasagna pan seam down.
4. In a sauce pan saute chopped onions in 1 tbl oil and 1 tsp butter. When soft, stir in Tomato Paste, and 3/4 of the can of Tomato Puree. Add remaining chopped Dill, Chives and Parsley. Take Yogurt and mix into the can of remaining Tomato Puree. Add to Sauce Pan. Add Bay leaves and simmer and stir for 10 minutes. Pour sauce over grape leaves. Bake in 350 degree oven for 45 minutes. Let stand for 10 minutes and serve.

grape leaves, dill, chives, parsley, salt, sauce, tomato puree, tomato paste, onion, bay leaves, dill

Taken from www.epicurious.com/recipes/member/views/stuffed-grape-leaves-1246723 (may not work)