Stuffed vine leaves


Course: Rice
Servings for  16  stuffed vine leaves*
Calories per Serving: 29kcal


  • Vine leaves  60
  • Rice (raw)  50 g
  • Spring onions  100 g
  • Yellow pepper  70 g
  • Currants  1 tbsp
  • Tomato paste   2 tbsp
  • Chopped flat-leaf parsley  2 tbsp
  • Tbsp chopped mint     1 tbsp
  • Salt, pepper, 1 pinch of sugar 
  • Garlic  2 cloves


  • Separate the vine leaves and remove the stems. Soak in water for approx. 30 minutes, then drain. Finely dice the spring onions and peppers; mix with the rice, currants, parsley and mint. Season with salt, pepper, cumin.
    When you are ready to stuff the leave, place them on the worktop with the top side facing downwards. Place a teaspoon of rice mixture on each vine leaf at the stem base, fold the leaves left and right and roll in towards the tip.
    Place the stuffed vine leaves in a wide saucepan and add lemon slices, salt and oil. Pour enough water to just cover the vine leaves, then weigh them down with a plate so that they cannot unroll again. Put the lid on and simmer over medium heat for approx. 45 min.
    Tip: Use low protein rice instead of normal rice. 


*Reference vegetable for the Phe value of vine leaves is spinach

Nutritional values per Serving

Calories: 29kcalProtein: 0.5gPhenylalanine: 24mgTyrosine: 14mgLeucine: 38mgMethionine: 9mg
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