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Gourmet Gallery

Stuffed Grape Leaves

by Chef Greg Gable

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Stuffed Grape Leaves Ingredients:
  • ½ cup minced onions
  • 2 tablespoons olive oil
  • 1 teaspoon chopped garlic
  • 1ea. tomato, chopped
  • 1ounce lemon juice
  • 1 cup cooked long grain rice
  • 1/4 cup chopped dill
  • 1 package 3.5 oz. Chavrie® goat log
  • 1 (16-ounce) jar grape leaves
1. Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
2. Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice.
3. Remove the pan from the heat and stir in the dill.
4. Set aside to cool to room temperature, then refrigerate.
5. Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
6. Heat the oven to 350 degrees F.
7. Place a grape leaves  on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of Chavrie®
8. Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar. Repeat with the remaining rice mixture.
9. Place the rolled grape leaves into a casserole dish.
10. When all the mixture or cheese is used cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock. Cover and bake for 45 minutes.
11. Let cool to room temperature and refrigerate. Serve well chilled.

Yield: 8-10 servings

Health Benefits of Fresh Goat Cheese.
Goat cheese contains 30% less fat and cholesterol than most cow’s milk cheeses (and can easily substitute cream cheese or sour cream in almost any recipe), it is gluten-free, is easy to digest (those who are lactose intolerant can often digest goat cheese) and Chavrie is completely all natural.

Recipe courtesy of Chavrie’s Executive Chef Greg Gable. Gable first acquired critical acclaim over his 13 years at Le Bec Fin, one of Philadelphia's finest dining institutions. Chef Greg Gable joined Chavrie in 2007 as Executive Chef. He has also received several accolades such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and Wine Spectator Award of Excellence. Gable is a graduate of the Culinary Institute of America, Hyde Park, N.Y. For more information and recipes, please visit

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