Dolmitas(Stuffed Grape Leaves)

• 2 Tbsp. finely chopped onion
• 1/4 to 3/4 c. veal or chicken stock
• 4 oz. ground veal
• 1 clove garlic, mashed
• 1/8 tsp. each allspice and mint
• 1 Tbsp. finely chopped fresh parsley
• 1 tsp. finely chopped fresh dill
• 1 c. cooked white rice
• salt and freshly ground pepper to taste
• 8 grape leaves (packed in brine, about 4 oz.)
• juice of 1/2 lemon
• 1/2 c. tomato juice or veal or chicken stock
• parsley sprigs and lemon wedges for garnish

1. Saute onion slowly in nonstick pan until soft, adding stock, if necessary to prevent sticking or burning. Saute veal with garlic and herbs until browned. Add rice, salt and pepper. Cook gently for 5 minutes. Add additional 1/4 cup veal or chicken stock.

onion, veal, ground veal, clove garlic, mint, parsley, dill, white rice, salt, grape, lemon, tomato juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076494 (may not work)