1 1/2 lb. ground round
1 onion, chopped finely
1/2 c. raw rice
Salt and pepper to taste
1 tbsp. each mint and parsley
1 egg, beaten
1 c. canned tomatoes (pulp and juice)
1/2 tsp. dill
1/2 tsp. oregano
1 lb. jar grapevine leaves
3 bouillon cubes
1 tbsp. butter

Combine first nine ingredients and mix well. Wash the grape leaves carefully and get off brine. Put broken leaves in bottom of greased dutch oven. Put heaping teaspoon of mix in center of leaf (vein side). Fold edges over and roll tightly toward point of leaf. Dissolve cubes in enough water to cover the rolls. Then pour over rolls. Dot top with butter. Cover with a heavy plate to keep rolls from opening as the rice puffs. Cover pan and steam over low heat for 1 hour or until leaves are tender.