Stuffed Grape Leaves

Thousands of variations. Here is one:

pickled grape leaves
1 Lb. ground meat (beef or lamb is best) sauteed
1 cup cooked rice (or less as filler)
seasoning to taste

Mix the filling then roll into a flattened grape leaf. do not overfill. Arrange the filled grape leaves in a pot and cover with a thick tomato sauce. cook for 25 minutes on a very low heat.

Serve fresh and hot, or cold. Small Yaprakes make wonderful hor d'ouveres, and large ones are good as a side.