Stuffed wine leaves

Carefully separate the wine leaves from each other and place in a pan with plenty of water. Bring to the boil and cook for about 10 minutes. Drain the blisters and drain.

Finely chop the parsley and the basil. Peel and chop the onion. Put the minced meat, rice, onion, parsley and basil in a bowl. Squeeze out the garlic and sprinkle salt over it. Mix together and season with pepper.

Place the wine sheet with the grain upwards on the work surface. Place 1 full tablespoon of the minced meat mixture in width on the top. Roll 1 stroke from the bottom of the sheet, fold the sides around the filling tube inwards and roll the sheet further.

Put the roll in the pan with the seam down. Continue until all leaves are filled.

Pour the lemon juice and oil over the rolls. Add so much water that the rolls are just under water, crumble the bouillon tablet above it. Place a heat-resistant plate on the rolls and press slightly.

Cook the rolls over low heat for about 30 minutes until done. Let the cooking liquid cool down (slightly). Serve hot, lukewarm or cold as desired.