Vine Leaf Roulade with Lemon Sauce

Blanch the vine leaves in boiling salted water for 15 minutes, rinse in cold water, rub dry and lay out. (Do not pour away the blanching water.) Sauté half of the diced onion in a frying pan with oil.

Add garlic, minced lamb and pine nuts and sauté well.

Season with pepper and a little salt. Mix a third of the cooked rice, half of the feta cheese and the kitchen herbs with the minced meat mixture. Now, spread the mixture on the vine leaves and roll them into roulades. Sprinkle the roulades with a little bit of lemon juice.

Bring the blanching water repeatedly to boil, put a flat sieve on the cooking pot, oil it a little bit and put the roulades and the remaining long grain rice on it. Place a suitable lid or saucepan on the sieve and “steam cook” the roulades for 20 minutes.

Sauté the remaining onions in a small saucepan, sprinkle with a pinch of sugar and extinguish with a little juice of a lemon. Mix in the mustard and the remaining feta cheese and add crème fraîche. Season the sauce.

Arrange the long-grain rice in the center of plates, place the roulades on top and pour the sauce over them.

Tip: Freeze the remaining pickled vine leaves well drained.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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