Elaine'S Dolmathes (Stuffed Grape Leaves) - cooking recipe

Ingredients

1 lb ground beef
1/2 lb ground lamb
1 cup rice
1 (16 ounce) can tomato sauce
1 tablespoon parsley
1 tablespoon italian seasoning
1 cup water
1 (16 ounce) jar grape leaves
1 teaspoon kosher salt
20 grinds ground pepper

Preparation

Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
Line the bottom of a 3 qt pan with 3 to 4 large leaves.
Mix remaining ingredients except water in a bowl and start rolling.
Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.