Stuffed Grapevine Leaves(Dolmathes) - cooking recipe

Ingredients

1 lb. ground beef
1 (15 oz.) jar grapevine leaves (cabbage leaves may be substituted by boiling head of cabbage until tender)
1/2 c. butter, melted
1 c. canned tomatoes (pulp and juice)
1 1/2 c. hot water
2 medium onions, chopped
1/2 c. long grain rice
2 Tbsp. mint leaf or parsley
salt and pepper to taste

Preparation

Mix all ingredients except leaves in water.
Salt and pepper to taste. In the center of each leaf, place a heaping teaspoonful of mixture.
Starting from stem, roll, turning in ends and roll tightly to avoid filling coming out.
Form into oblong rolls. Arrange in compact layers in large saucepan and place a dish over rolls to prevent breaking up when boiling.
Add water.
Bring to a boil over high flame.
Reduce heat and cook 25 minutes over medium heat.
Remove from stove and drain off broth into a separate bowl, to be used in avgolemono sauce.
Pour avgolemono sauce over rolls and let stand.
Serve hot.
Serves 5 to 6.
Avgolemono Sauce is also in this cookbook.