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6 Serves
76 Mins
Prepare the filling by mixing rice, finely chopped onion, garlic, and fresh herbs in a bowl.
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Vitamin K
162 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
152 µg / 400 µgCalcium
424 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
364 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Blanch the grape leaves in boiling water for a few minutes until soft, then drain using a colander.
Place a small amount of filling on each leaf, fold the sides, and roll tightly into a cylinder.
Arrange the rolls in a heavy-bottomed pot, drizzle with olive oil, and season with salt and pepper.
Add enough water to cover the rolls, place a heavy plate on top to keep them submerged, and simmer until the rice is cooked through.
27
g52
g5
g
Nepali
Vietnamese