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home > recipes > vegetables > meatless dolmades
from Tipperary, Ireland Serves 4 2 1/2 Cups Olive Oil 3 Pounds Onion, diced 1 Tablespoon Salt 1 Cup Rice 1 Teaspoon Mint 1 Teaspoon Sugar Black Pepper, to taste 2 Lemons Lemon Juice 8 Ounces Jar Of Grape Leaves Heat 1 1/2 cups of oil in a saucepan, add onions and salt. Saute until wilted. Allow onions to cool. Add rice, mint, sugar, pepper, juice of 1 lemon and salt. Mix well. Rinse grape leaves. Add 1 tablespoon or more to the grape leaves. Fold into dolmades. Place in a dutch oven, cover with remaining oil and oil from onion filling. Cover with a heavy plate and add water to the level of the plate. Bring to a boil, lower the flame, and simmer for 1 hour. Sprinkle with juice of the second lemon. Serve.

Meatless Dolmades


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(posted October 15, 2010)

from Tipperary, Ireland

Serves 4

2 1/2 Cups
Olive Oil
3 Pounds
Onion, diced
1 Tablespoon
Salt
1 Cup
Rice
1 Teaspoon
Mint
1 Teaspoon
Sugar
Black Pepper, to taste
2 Lemons
Lemon Juice
8 Ounces Jar Of
Grape Leaves

Heat 1 1/2 cups of oil in a
saucepan, add onions and salt. Saute until wilted. Allow onions to cool. Add rice, mint, sugar, pepper, juice of 1 lemon and salt. Mix well. Rinse
grape leaves. Add 1 tablespoon or more to the grape leaves. Fold into dolmades. Place in a dutch oven, cover with remaining oil and oil from onion filling. Cover with a heavy plate and add water to the level of the plate. Bring to a boil, lower the flame, and simmer for 1 hour. Sprinkle with juice of the second lemon. Serve.



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