Stuffed Vine Leaves Recipe

Stuffed Vine Leaves Recipe

This stuffed vine leaves recipe celebrates the goodness of onions, carrots, tomatoes and rice. Seasoned with parsley, dill, coriander and white pepper.

This recipe qualifies as a vegetarian recipe. It creates a mouth watering dish, especially for the vegetable lover. In Georgia, fillings wrapped in vine leaves are very popular.

Stuffed Vine Leaves Recipe Ingredients

Stuffed Vine Leaves Recipe
Stuffed Vine Leaves

2 onions
2 carrots, grated
5 tomatoes, peeled and diced
2 cups rice
1/2 cup parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh coriander, finely chopped
Salt and freshly ground white pepper, to taste
2 tablespoons lemon juice
1/2 cup sunflower oil
1 pound vine leaves


Wash the leaves in cold water and add (individually) to a pot of salted, boiling water.

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.

Yield: 24 stuffed vine leaves.

Recipe Note: If desired, you could melt a bit of parsley butter over the top. We’ll share our sister site’s recipe for homemade Parsley Butter.

Homemade Parsley Butter Recipe

1 cup unsalted butter, softened
1 cup fresh parsley, minced
Freshly grated black pepper to taste
1 tablespoon fresh lemon juice
1 or 2 cloves garlic, minced

Combine all thoroughly. Cover tightly and refrigerate up to 2 weeks.

Parsley butter is good on any meat, fish, chicken, bread or vegetable.

Parsley Butter Recipe Card

(Click image to enlarge)

Parsley Butter Recipe
Parsley Butter Recipe


Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing