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    You are in: Home / Greek / Preserved Grape Leaves Recipe
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    Preserved Grape Leaves

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 20, 2008

      Thanks so much for this recipe. I use them in my dill pickles. We have bunches of grape leaves but when I get the cucs and dill in south texas to make pickles, no grape leaves. Next year I will have them with me. I might try the dolma too--never heard of it before. Gloria

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    • on June 11, 2006

      A great alternative to store-bought if you have access to grape-vines. I have a full backyard swarming with grape leaves, so it's very convenient. The leaves are tender and a gentle olive color and the smell in the kitchen while preserving them is definately alluring. I'll be making these often to keep for myself and to give to friends and family. Thanks for sharing!

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    • on June 06, 2006

      this is alotcheaper than buying them thanks rita for posting i too love dolmas dee

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    • on May 21, 2005

      I have my graple leaves put up for next winter thanks to this recipe of Rita's. Really easy to do and I wish I'd found this recipe sooner. I tasted a grape leaf just before processing in the water bath, and it was still fresh-tasting, but tender - it will be great to make dolma through the winter. Thanks Rita.

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    Nutritional Facts for Preserved Grape Leaves

    Serving Size: 1 (2152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 26.8
     
    Calories from Fat 2
    72%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1773.7 mg
    73%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 3.0 g
    12%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    grape leaves

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