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30
stuffed vine leavesMedium
Published 1966
Drain vine leaves. Store half of the leaves in the refrigerator for use at another time. Place the other leaves in a bowl, wash thoroughly under running water, and let soak for five hours.
Combine the ground beef, onions, rice, Worcestershire, cinnamon, allspice and salt.
Place one vine leaf on a plate with stem end toward you. Place