1 1/2 pounds ground round or turkey
1 onion, finely chopped
1/2 cup raw rice
Salt and pepper, to taste
1 tablespoon mint
1 tablespoon parsley
1 egg, beaten
1 cup canned tomatoes, undrained
1/2 teaspoon dill
1/2 teaspoon oregano
1 (16 ounce) jar grapevine leaves
3 bouillon cubes
1 tablespoon butter

Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.

Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 1 hour or until leaves are tender.