Low Sodium Dolmas (Stuffed Grape Leaves)

Embark on a flavorful Mediterranean journey with these Low Sodium Dolmas (Stuffed Grape Leaves), a lighter twist on the classic dish. Perfectly tender grape leaves are delicately wrapped around a fragrant filling of partially cooked white rice, fresh herbs like parsley, mint, and dill, and a touch of zesty lemon juice—all simmered gently in low-sodium vegetable broth for a deeply savory taste without extra salt. This heart-healthy recipe is ideal for those mindful of sodium intake, while optional pine nuts offer a subtle crunch. With a beautifully balanced flavor profile and a hands-on rolling technique, these dolmas make for an impressive appetizer or light main course. Serve them warm, room-temperature, or chilled for a refreshing bite layered with Mediterranean charm.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:75 mins

Total Time:120 mins

Servings: 6

Ingredients

• 30 pieces Grape leaves
• 4 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1.5 cups White rice
• 2 cups Water
• 2 cups Low sodium vegetable broth
• 0.5 cup Fresh parsley, chopped
• 0.25 cup Fresh mint, chopped
• 2 tablespoons Fresh dill, chopped
• 3 tablespoons Lemon juice
• 0.5 teaspoon Ground black pepper
• 0.25 cup Pine nuts (optional)

Directions

Step 1

Rinse the grape leaves thoroughly under cold water to remove any brine. Set them aside to drain.

Step 2

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

Step 3

Stir in the rice and sauté for another 2 minutes. Add the water and bring to a simmer.

Step 4

Cover and cook the rice over low heat until all the water is absorbed, about 10-12 minutes. The rice should be partially cooked.

Step 5

In a large bowl, combine the partially cooked rice, fresh parsley, mint, dill, lemon juice, black pepper, and pine nuts if using. Mix well to combine.

Step 6

Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end.

Step 7

Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.

Step 8

Repeat the process with the remaining grape leaves and filling.

Step 9

Line the bottom of a large pot with a few grape leaves (to prevent the stuffed leaves from sticking).

Step 10

Place the stuffed grape leaves seam-side down in the pot, packing them closely together in layers.

Step 11

Pour the vegetable broth over the grape leaves, adding more water if necessary to just cover the stuffed leaves.

Step 12

Drizzle with the remaining 2 tablespoons of olive oil.

Step 13

Place a heatproof plate on top of the dolmas to keep them submerged.

Step 14

Cover the pot and simmer over low heat for about 45-60 minutes, or until the leaves and rice are tender.

Step 15

Allow to cool slightly before serving. Drizzle with a bit more lemon juice if desired.

Nutrition Facts

Serving size	(1703.0g)

Amount per serving	% Daily Value*
Calories	1211.9

Total Fat 78.8g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 386.2mg	0%
Total Carbohydrate 116.1g	0%
Dietary Fiber 16.9g	0%
Total Sugars 15.0g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 727.1mg	0%
Iron 18.5mg	0%
Potassium 2504.1mg	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: 56.0%

Protein: 7.4%

Carbs: 36.6%