1 1/4 c. olive oil
1 lg. onion, chopped
1/4 c. tomato sauce
1 tbsp. dill, chopped
1 tbsp. mint, chopped
1/2 c. parsley, chopped
2 c. rice
50 grape leaves, fresh or canned
Salt and pepper
3 c. water, plus 2 bouillon cubes
Juice of 2 lemons

Heat oil and add onions. Cook until slightly browned. To this add tomato sauce, dill, mint, parsley, rice, salt, and pepper and mix together. Set aside and prepare grape leaves.

Fresh grape leaves should be dipped in hot water for about 5 minutes to make them more pliable. Canned grape leaves should be rinsed thoroughly in cold water then washed in hot water. Spread out grape leaves and place 1 teaspoon rice mixture on each, shiny side of leaves on the outside. Roll, turning in ends. Place a few coarse leaves on bottom of pan and arrange dolmathes side by side and layer upon layer until all are used. Add water in which bouillon cubes have been dissolved and lemon juice. Water should cover dolmathes.

Bring to a boil over medium heat; cover and simmer 45-60 minutes or until tender. Add hot water as necessary to prevent sticking. Dolmathes may be served at room temperature or chilled. Garnish with lemon wedges.