Freezing Grape Leaves

This recipe was automatically translated from Romanian. View original here
Freezing Grape Leaves

This year I freeze grape leaves , after I took about 15 bunches from an old woman in the market. By the way, you can do the same with other leaves, I tested - they are perfect after thawing, as if they are freshly prepared for cooking.

I recommend the freezer for everyone, make an investment but for sure you are satisfied all year round with natural vegetables and fruits. Along the way I will show you other methods of freezing vegetables / fruits, it is my favorite method and the most convenient and fast - the lids do not jump and nothing breaks.


Fresh grape leaves
20 pieces
3 l
1 tbsp

Step by step


The leaves are washed one by one and left to drain a little.


Bring the water to a boil, when it starts to boil add the salt.


Add the leaves and let it simmer for 20-30 seconds. Notice that they change color, then quickly remove them.


Put them under a stream of cold water and let them cool for 2-3 minutes.


Let the scalded leaves drain well of water, I usually put them in a sieve or in that special pot for pasta.


Then take a leaf, put it on a bottom and follow the steps carefully - I have tested various freezing methods and I promise you that this is the most optimal and elegant.


Bend the leaf on both sides so that it is about the width of a finger.


And lightly roll the leaf from the edge like a cigarette.


And voila! One piece of leaf for a delicious wire is ready :)


Put these little rolls in a bag, one on top of the other - I put about 20 pieces in each bag.


After you have filled the bag, gently remove the air from it and tie it tighter, so that the leaves do not sway there.


And here in a bigger bag I put all the small bags - in winter I take out enough and I'm a housewife :)

Put them in the freezer, when you need to take them out in time, to defrost them naturally - otherwise you ruin them and break them.

Good appetite!

Quantity: 20 pieces (put as many as you want)
Prep time: 5 min
Difficulty: easy
Ready in: 30 min
Publish date:
Collections: Canning

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