I found this recipe in my recipe file. It had been there quite a while, and I don't know where I got it. But it is a good basic recipe, without frills. The photo I took at a Greek church festival a couple of years ago.

You can buy canned grape leaves in the pickle aisle of your supermarket.

Dolmades (Stuffed Grape Leaves)

1 (8 oz) jar grape leaves (about 25 leaves)
1 lb ground round
1 lb ground lamb (You can use two pounds of ground round if you can't find ground lamb)
salt and pepper to taste
1 T fresh parsley, minced
1 c uncooked rice
1 onion, finely chopped. I prefer mild sweet onion
1 garlic clove, chopped
3 (16 oz) cans chicken broth or water.
4 lemons, squeezed or lemon juice, equivalent
4 eggs

1. Drain, rinse and dry grape leaves. Place off to the side.
2. In a large bowl mix ground round, lamb, salt, pepper, minced parsley, onion, garlic and or rice.
3. Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
4. Fold stem up over meat mixture.Fold one side leaf over mixture, fold top over, then roll the rest but not tight.
5. Use toothpicks to keep the stuffed leaves together.
6. Place in at least 1 gal pot. Continue until all leaves are filled and in pot.
7. If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
8. Cover all stuffed leaves with chicken broth. Add water if you don’t have enough broth.
9. Bring the broth to a boil then turn heat to low. Simmer and cook covered until tender (pierced with a fork), about 30 minutes.

Sauce

10. Remove about 1 quart of broth from pot and let cool down a little. You want it hot just not scalding hot.
11.In another bowl beat 4 eggs until frothy. Slowly stream in lemon juice while beating.
12. Add the less-hot broth to the egg mixture slowly, a 1/2 ladle at a time, still beating the egg mixture.
12. After all broth is mixed with egg & lemon, heat it gently for a few minutes to cook the eggs.

Pour lemon sauce over dolmades when you serve them.