Keto Stuffed Grape Leaves (Dolmas)
These Keto Stuffed Grape Leaves (Dolmas) are a low-carb twist on the Mediterranean classic, featuring tender grape leaves wrapped around a savory filling of ground lamb or beef, cauliflower rice, and aromatic herbs like parsley and mint. Perfectly seasoned with garlic, onion, and a hint of optional cinnamon, these dolmas are simmered in a zesty lemon-broth for an irresistible burst of flavor with every bite. Pine nuts add a subtle crunch, while a drizzle of olive oil and fresh lemon juice elevate the dish to gourmet status. Naturally gluten-free and keto-friendly, this elegant recipe is perfect as a light appetizer, a main course, or a standout addition to your next mezze spread. Packed with wholesome ingredients and rich in Mediterranean flavors, these dolmas are a healthy, satisfying, and utterly delicious treat!
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Ingredients
- 30 leaves Jarred grape leaves
- 500 grams Ground lamb or beef
- 1 cup Cauliflower rice
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 3 tablespoons Pine nuts (optional)
- 2 whole Lemon, juiced
- 2 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cinnamon (optional)
- 5 slices Lemon slices (for garnish)
Directions
Step 1
Rinse the grape leaves in cold water to remove excess brine, then pat them dry using paper towels.
Step 2
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
Step 3
Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Step 4
Stir in the cauliflower rice, parsley, mint, pine nuts (if using), salt, black pepper, and optional cinnamon. Mix everything well and remove from heat.
Step 5
Lay one grape leaf flat on a clean surface, shiny side down. Place about 1 tablespoon of the filling mixture near the stem end of the leaf.
Step 6
Fold the bottom of the leaf up over the filling, then fold both sides in toward the center. Roll tightly from the bottom up to the tip to create a compact dolma. Repeat with the remaining leaves and filling.
Step 7
In a large pot, drizzle 1 tablespoon of olive oil on the bottom and layer with a few leftover or torn grape leaves to prevent sticking.
Step 8
Arrange the stuffed grape leaves in the pot, seam-side down, in a tight, single layer. If necessary, create a second layer on top.
Step 9
Pour the chicken or vegetable broth and the juice of 1 lemon over the grape leaves in the pot. Place a heatproof plate on top of the stuffed leaves to keep them from unraveling while cooking.
Step 10
Bring the liquid to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 35-40 minutes until the grape leaves are tender and the filling is cooked through.
Step 11
Remove from heat and let the dolmas cool slightly in the pot before transferring them to a serving dish.
Step 12
Drizzle the remaining olive oil and freshly squeezed juice of the second lemon over the dolmas. Garnish with lemon slices before serving.
Nutrition Facts
| Serving size | (1617.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2080.2 |
| Total Fat 162.3g | 0% |
| Saturated Fat 48.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 400mg | 0% |
| Sodium 6312.6mg | 0% |
| Total Carbohydrate 61.7g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 14.6g | |
| Protein 103.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 338.2mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2643.4mg | 0% |
Source of Calories