Grape Leaves Were Made to Be Stuffed!
2 lbs. lean ground beef or turkey
2 onions chopped fine
1/2 cup chopped parsley
1/2 cup rice
2 egg whites (saving yolks for sauce)
2 tbsp. chopped mint or 2 tsp. dried
salt and pepper to taste
2-3 cups chicken broth
2 egg yolks
1/3 cup lemon juice
1 tbsp. cornstarch
2 lb. jar grape leaves
2 quarts chicken broth
Rinse, separate grape leaves. Cover bottom of 4 qt. saucepan with 4 leaves. Prepare rolls, placing 1 tbsp. filling at bottom of each leaf. Fold in the sides and roll up. Place closely together in bottom of the pan in layers. Add broth to cover the rolls then place a small plate over rolls to weigh them down. Cover, simmer for 1 hour. Remove to serving bowl.
Sauce: In a small pan, boil broth. In a blender, mix eggs, olks, lemon juice and cornstarch. While still blending, slowly add hot broth. Return sauce to pan, stirring over low heat until thickened. Pour over rolls and serve.