Grape leaf rolls with rice and raisin filling Bulgarian style

Ingredients

• 1 shallot (finely chopped)
• 2 tbsp white cabbage (diced)
• 1 tbsp Sesame oil
• 50 g rice
• 0.125 l water
• 2 tbsp raisins (light, chopped)
• 4 stalks coriander (leaves, finely chopped)
• 20 grape leaves in salt brine (delicatessen)
• juice of one lemon
• lemon wedges (for garnish)

Instructions

1. 1.

   Sauté shallot cubes with white cabbage in sesame oil until uncolored; stir in rice and cook briefly. Add water, bring to a boil, then simmer covered on low heat for about 30 minutes until liquid is absorbed. Mix in raisins and season with coriander.

2. 2.

   Rinse grape leaves under cold water, pat dry. Place two leaves together, using only one leaf for very large ones.

3. 3.

   Place a heaped tablespoon of filling near the stem end of each leaf; fold sides inward and roll tightly.

4. 4.

   Transfer rolled leaves to a small saucepan, drizzle lemon juice over them, cover with water, and simmer covered for 30 minutes. Then cook uncovered for another 10–15 minutes until almost all liquid has evaporated.

5. 5.

   Let the grape leaves cool in the remaining cooking broth and serve with lemon wedges.