We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves at A Litteri, the Italian grocer in the Florida Market. Overall, these were a lot of work and not as good as what we get at the Eastern Market Grocer. Not sure we'll do this again. This recipe is roughly adapted from these (plus looking at the ingredients list at the Eastern Market Grocer!):

http://kalofagas.blogspot.com/2008/02/dolmadakia.html
http://www.epicurious.com/recipes/food/views/Pine-Nut-Dolmades-with-Yogu...
http://www.astronet.gr/static/content/Stuffed_vineleaves_with_rice.html

Makes about 30 dolmades.

Ingredients:
Approximately 40 grape leaves (8 oz drained jar)
1/2 cup red onion, chopped finely
1/2 cup diced tomatoes
1/2 cup pine nuts
1/2 cup fresh parsley, chopped
1/4 cup raisins (optional)
Heaping cup of arborio (risotto) rice, or other short-grain rice
1/3 cup lemon juice
3-4 cups vegetable stock or water

Prepare grape leaves:
- Remove stems from grape leaves (if necessary)
- Bring big pot of water to boil
- Separate grape leaves and put into water
- Boil leaves for approximately 15 minutes
- Run under cold water

Prepare filling:
- Sautee onions in olive oil
- Add diced tomatoes, pine nuts and parsley and sautee
- Add rice and sautee briefly
- Take off heat and allow to cool

With leaves vein side up, stuff grape leaves with a heaping tablespoon off mixture (see step-by-step instructions). Leave a little (but not a lot) of give, because rice will expand when cooked.
Mixture should make about 30 dolmades.

Line bottom of pan with half of leftover grape leaves.
Put rolled dolmades in pan, seam side down; stack if necessary.
Pour lemon juice over dolmades.
Cover dolmades with remainder of grape leaves.
Cover entire thing with vegetable stock.
Rest lightweight pot lid on dolmades (to keep from unfolding).

Bring to boil, then simmer until liquid is gone.
Allow to cool. Store in tupperware with sprinkling of salt and olive oil.