A spoonful of Balaton - Vine leaves stuffed with spicy minced meat and sour cream dip

minced meat

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Turkey is lower in fat and calories.

vine leaves

🥗Healthier: cabbage leaves

💰Cheaper: blanched collard greens

Cabbage is more accessible and can be used similarly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa adds protein and is gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

Soak vine leaves in hot water for 10 minutes to soften.

Mix minced meat, rice, finely chopped onion, minced garlic, paprika, black pepper, and salt in a bowl.

Add chopped parsley and dill to the meat mixture and combine well.

Lay a vine leaf on a flat surface, stem side facing you.

Place a spoonful of the meat mixture at the base of the leaf.

Fold the sides over the filling and roll tightly from the base to the tip.

Repeat with remaining leaves and filling.

Heat olive oil in a large pot over medium heat until shimmering.

Layer some vine leaves at the bottom of the pot to prevent sticking.

Place the stuffed vine leaves seam side down in the pot.

Add water until the leaves are just covered, then sprinkle with bay leaves and drizzle with lemon juice.

Cover the pot and simmer for 45 minutes, adjusting heat as needed to maintain a gentle boil.

Remove from heat and let sit for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens