Stuffed Vineleaves and Tomatoes
- Replies 13
STUFFED VINE LEAVES N TOMATOES 
Serves 4
Recipe can be halved, doubled ect
My photos and my recipe
Ingredients
1 jar of vines leaves I also use fresh from my vines
4 tomatoes top cut and insides scooped out, finely chopped then add to mince
meat mixture
1 kg beef mince or 1/2 beef and 1/2 lamb
3 tablespoons tomato paste
1 cup of uncooked white rice
1 large onion grated
pinch salt n pepper
Method
1. In a bowl add all meat mixture ingredients and with your hands mix together Including insides of tomatoes which gave been grated
2. In a pot or slowcooker , line bottom with vineleaves.
3. seperate a few vineleaves at a time. Take one and add a tablespoon of mixture at the end and roll up like a cigarette, folding in sides as you go. Place on top of vineleaves in the pot, continue until all leaves are used.
4. Add 2 tablespoons of butter to pot, cover with hot water until it just covers tge vineleaves.
5. cover with a plate and lid , cook on high until it comes to the boil then turn down low. Cook on low temperature for 4 hours .
If using a slow cooker then 8 hours
Add more water if needed throughout cooking
I made these today , I also added to the pot the tomatoes or you can bake in the oven ( see beliw) and I had both pumpkin and zucchini flowers in my garden I also added those.
Note
When Im cooking this for a couple of days , I will cook the vineleaves on the stove top or in a slow cooker and will do tomatoes , capsicum and zucchini in the oven .
Today I did a small ammount and I'm cooking it all it the slow cooker.
Cooking tomatoes in the oven
Place tomatoes, capsicum in a baking dish.
Pour in water until it comes half way up the tomatoes. Add a tablespoon of butter. Bake in a preheated oven 180 °C for 1 hour
I also make cabbage leaves the same way , and will add them to the pot with the vine knaves or just cook the cabbage leaves.
First step , bring a pot of water to the boil then add the cabbage leaves trying to keep the leaves whole.
Cook until they have just softened slightly, then tip and drain in a colander, then they are ewady to toll with the mince mixture and cook exactly the same as vineleaves above
Serves 4
Recipe can be halved, doubled ect
My photos and my recipe
Ingredients
1 jar of vines leaves I also use fresh from my vines
4 tomatoes top cut and insides scooped out, finely chopped then add to mince
meat mixture
1 kg beef mince or 1/2 beef and 1/2 lamb
3 tablespoons tomato paste
1 cup of uncooked white rice
1 large onion grated
pinch salt n pepper
Method
1. In a bowl add all meat mixture ingredients and with your hands mix together Including insides of tomatoes which gave been grated
2. In a pot or slowcooker , line bottom with vineleaves.
3. seperate a few vineleaves at a time. Take one and add a tablespoon of mixture at the end and roll up like a cigarette, folding in sides as you go. Place on top of vineleaves in the pot, continue until all leaves are used.
4. Add 2 tablespoons of butter to pot, cover with hot water until it just covers tge vineleaves.
5. cover with a plate and lid , cook on high until it comes to the boil then turn down low. Cook on low temperature for 4 hours .
If using a slow cooker then 8 hours
Add more water if needed throughout cooking
I made these today , I also added to the pot the tomatoes or you can bake in the oven ( see beliw)
and I had both pumpkin and zucchini flowers in my garden I also added those.
Note
When Im cooking this for a couple of days , I will cook the vineleaves on the stove top or in a slow cooker and will do tomatoes , capsicum and zucchini in the oven .
Today I did a small ammount and I'm cooking it all it the slow cooker.
Cooking tomatoes in the oven
Place tomatoes, capsicum in a baking dish.
Pour in water until it comes half way up the tomatoes. Add a tablespoon of butter. Bake in a preheated oven 180 °C for 1 hour
I also make cabbage leaves the same way , and will add them to the pot with the vine knaves or just cook the cabbage leaves.
First step , bring a pot of water to the boil then add the cabbage leaves trying to keep the leaves whole.
Cook until they have just softened slightly, then tip and drain in a colander, then they are ewady to toll with the mince mixture and cook exactly the same as vineleaves above
Last edited:
.png){kind=icon}
