This is from page 49 of the The Everything Weeknight Paleo Cookbook, edited by Michelle Fagone (Cavegirl Cuisine). Copyright ©2014 by F+W Media, Inc.
There is a choice of ground meat to use with this recipe, but the ground pork is definitely my favorite!
Stuffed Grape Leaves
- 16 ounces jarred grape leaves (about 60 leaves)
- 2 teaspoons bacon grease
- 3/4 pound ground beef, chicken, or pork
- 1 shallot, minced
- 1/4 cup minced dill
- 1/2 cup lemon juice, divided
- 2 tablespoons minced parsley
- 1 tablespoon dried mint
- 1 tablespoon ground fennel
- 1/4 teaspoon freshly ground black pepper
- 2 cups water
- Prepare the grape leaves according to package instructions. Set aside.
- Heat bacon grease in a large frying pan over medium-high heat. Saute the meat and shallot for 8-10 minutes, or until the meat is thoroughly cooked. Drain off any excess fat. Scrape into a bowl and add the dill, 1/4 cup of the lemon juice, parsley, mint, fennel, and pepper. Stir to incorporate all ingredients.
- Place a leaf, stem-side up, with the top of the leaf pointing away from you, on a clean work surface. Place 1 teaspoon of filling in the middle of the leaf. Fold the bottom toward the middle and then fold in the sides. Roll it toward the top to seal. Repeat until all leaves are used.
- Place the rolled grape leaves in two or three layers in a 4-quart slow cooker. Pour in the water and remaining lemon juice. Cover and cook on low for 4-6 hours. Serve warm or cold.