jasmineskillclue
07-14-2008, 03:01 PM
This is a recipe widely spread in Eastern Europe. The name varies by country and also the recipe varies slightly by country. Using the same recipe you can stuff not only grapevine leaves but also cabbage leaves (fresh or pickled) and horse radish leaves. It is even better if you combine them and make a mixed pot. The taste is simply delicious. An excellent combination is with sour cream and polenta. Cooking can be done in the oven or with a slow cooker. Read more... (http://skillclue.com/2008/07/13/meat-or-rice-stuffed-grapevine-leaves/)