Stuffed Grape Leaves With Egg-Lemon Sauce by Sy Recipe

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Stuffed Grape Leaves With Egg-Lemon Sauce by Sy
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  1. GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
  2. Remove grape leaves from the jar and open up onto a big plate.
  3. Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
  4. Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
  5. Make sure you do not put to much filling in each one.
  6. Then place them in a Corningware dish or sauce pan as noted below.
  7. In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
  8. Place some of the smaller grape leaves in the dish/pan.
  9. Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
  10. Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
  11. In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
  12. Then place the Corningware glass cover upside down and onto the small flat plate.
  13. Cook, simmer on a low heat for about 1 hour.
  14. While cooling make the Egg-Lemon Sauce; See directions below.
  15. Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
  16. Serve with lemon wedges on the side.
  17. EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
  18. Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
  19. Add salt.
  20. Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
  21. Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
  22. Remove from the heat for about 1 minutes.
  23. Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
  24. NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
  25. Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.82 Kcal (690 kJ)
Calories from fat 94.99 Kcal
% Daily Value*
Total Fat 10.55g 16%
Cholesterol 24.48mg 8%
Sodium 235.47mg 10%
Potassium 197.72mg 4%
Total Carbs 9.25g 3%
Sugars 1.27g 5%
Dietary Fiber 1.18g 5%
Protein 6.58g 13%
Vitamin C 12.1mg 20%
Vitamin A 0.1mg 3%
Iron 7.1mg 39%
Calcium 28.3mg 3%
Amount Per 100 g
Calories 111.79 Kcal (468 kJ)
Calories from fat 64.43 Kcal
% Daily Value*
Total Fat 7.16g 16%
Cholesterol 16.6mg 8%
Sodium 159.7mg 10%
Potassium 134.1mg 4%
Total Carbs 6.27g 3%
Sugars 0.86g 5%
Dietary Fiber 0.8g 5%
Protein 4.47g 13%
Vitamin C 8.2mg 20%
Vitamin A 0.1mg 3%
Iron 4.8mg 39%
Calcium 19.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

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