1/4 cup olive oil (or
half olive/half vegetable oil), divided
1 cup chopped onion
3 cups cooked rice
1 1/2 pounds chopped cooked lamb, beef, OR chicken
2 1/2 cups sliced green onions
3 tablespoons chopped pine nuts or cashews
2 tablespoons dried dill weed
1 tablespoon dried mint leaves
1 tablespoon dried oregano leaves
1/2 cup chopped fresh parsley (reserve stalks)
1/2 cup lemon juice, divided
2 to 3 teaspoons salt
1 teaspoon freshly ground black pepper
2 (8-ounce) jars grapevine leaves, about 124
1 1/2 cups beef broth
1 cup tomato juice
Heat 2 tablespoons oil
in Dutch oven or large saucepan. Add onion and cook over low
heat until onion is soft but not brown. Remove from heat. Stir
in rice, meat, nuts, herbs, 1/4 cup lemon juice, salt and pepper.
Rinse grape leaves to
remove brine. Drain thoroughly. Place leaves, shiny side down
and veins up, on work area. Place approximately 1 tablespoon
of rice mixture in center of each leaf. Starting at stem end,
fold in bottom part of leaf. Fold sides in; then roll tightly
toward point.
Place parsley stalks (or
rack) in bottom of Dutch oven or large skillet. Arrange Dolmadakia
snugly on top. Make second layer. Sprinkle with remaining oil
and lemon juice. Add broth and tomato juice. Bring to a boil,
reduce heat, cover, and simmer 35 to 40 minutes or until all
liquid is absorbed.
