1 c. chopped onions
1 c. parsley, finely chopped
1 c. uncooked rice
1 tsp. ground cumin
1/4 tsp. coarsely ground black pepper
1 tsp. dill weed
1 lb. ground beef
1 tbsp. tomato paste
1 pkg. or jar grape leaves
2 tbsp. butter
2 c. chicken broth

Mince onions. In a large skillet brown ground beef. Add tomato paste, onions, rice and spices, mixing well. Rinse grape leaves thoroughly. Lay out grape leaves with the smooth side on the counter. Put 1 teaspoon of the mixture on each grape leaf. Roll up like a little log. Lay one roll on top of the other in a greased kettle. Bring to a boil the butter and chicken broth. Pour over the logs. Cover tightly and simmer gently for 30 to 45 minutes.