Stuffed Vine Leaves Iii

Finely chop the onion and sauté with the pine nuts in the oil until translucent. Add long grain rice, salt and pepper and cook for a few minutes on low heat.

Add currants, sugar and dill. Stir well, add a little bit of water and cook for 3 minutes. When the mixture has cooled down, fold it into the vine leaves in small portions. Spread a casserole with some vine leaves. Place the stuffed vine leaves very tightly on it. Cover the vine leaves with 2 lemon slices and pour a glass of water over them. Put the lid on the crock pot and leave the whole thing to itself on low heat.

Cool before serving.

Melanzane, peppers or white cabbage leaves can also be used as an alternative. In this case, please make sure that the cooking time is longer. For the paprika and melanzane, omit the lemon.

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