Low Carb Dolmas (Stuffed Grape Leaves)

Delight in the flavors of the Mediterranean with these Low Carb Dolmas (Stuffed Grape Leaves), a healthy twist on a beloved classic. This keto-friendly recipe swaps traditional rice for nutrient-rich cauliflower rice, blending it seamlessly with savory ground beef or lamb, aromatic garlic and onions, and a vibrant mix of fresh parsley and mint. Toasted pine nuts add a delightful crunch, while a drizzle of olive oil and zesty lemon juice elevate each bite. Rolled tightly in tender grape leaves and simmered to perfection, these dolmas are perfect for a flavorful appetizer or light, gluten-free main dish. Enjoy them warm or at room temperature for a crowd-pleasing, low-carb Mediterranean delight!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 8

Ingredients

• 40 pieces grape leaves
• 2 cups cauliflower rice
• 1 pound ground beef or lamb
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 0.5 cup, chopped fresh parsley
• 0.25 cup, chopped fresh mint
• 2 tablespoons, plus more for drizzling olive oil
• 0.5 cup lemon juice
• 0.25 cup, toasted pine nuts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground cumin
• 2 cups water

Directions

Step 1

Rinse the grape leaves well to remove any brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened, then drain and set aside.

Step 2

In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.

Step 3

Add the ground beef or lamb to the skillet, cooking until browned, about 6-8 minutes. Break up the meat into small pieces as it cooks.

Step 4

Stir in the cauliflower rice, parsley, mint, and toasted pine nuts. Season the mixture with salt, black pepper, and cumin. Cook for another 5 minutes, allowing the flavors to meld.

Step 5

Lay a grape leaf, shiny side down, on a flat surface. Place about 1 tablespoon of the meat mixture near the stem end. Fold the sides over the filling and roll it up tightly toward the tip of the leaf. Continue this process for all grape leaves and filling.

Step 6

In a large pot, place a few unfilled grape leaves at the bottom to prevent sticking. Layer the stuffed grape leaves in the pot, seam side down, in tight, circular rows.

Step 7

Pour the lemon juice and 2 cups of water over the grape leaves in the pot. Drizzle a little olive oil over the top.

Step 8

Place an inverted heat-proof plate over the dolmas to keep them in place while cooking.

Step 9

Cover the pot and bring it to a gentle simmer over medium heat. Reduce heat to low and cook for about 60 minutes, or until the grape leaves are tender.

Step 10

Allow the dolmas to cool slightly in the pot before serving. Drizzle with additional olive oil and lemon juice if desired. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1705.0g)

Amount per serving	% Daily Value*
Calories	2501.7

Total Fat 216.4g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 21.0g
Cholesterol 362.9mg	0%
Sodium 2828.0mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 18.3g
Protein 94.2g	0%

Vitamin D 0IU	0%
Calcium 486.1mg	0%
Iron 23.3mg	0%
Potassium 2707.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.3%

Protein: 14.8%

Carbs: 9.0%