Paleo Stuffed Grape Leaves (Dolmas)

Experience a Mediterranean classic with a healthy twist in these Paleo Stuffed Grape Leaves (Dolmas). This aromatic recipe swaps traditional rice for nutrient-packed cauliflower rice, making it a grain-free and paleo-friendly alternative while keeping all the rich flavors intact. A savory mix of ground beef or lamb, fresh herbs like parsley, dill, and mint, and a hint of cinnamon is delicately wrapped in tender grape leaves, then simmered to perfection in tangy lemon juice and broth. Perfect as an appetizer or light main course, these dolmas are not only wholesome but also bursting with vibrant flavors. Serve them warm or at room temperature with a squeeze of fresh lemon for a deliciously satisfying bite.

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 40 pieces grape leaves (fresh or jarred)
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef or lamb
• 2 cups cauliflower rice
• 0.5 cup fresh parsley, finely chopped
• 0.25 cup fresh dill, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon tomato paste
• 0.25 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup lemon juice
• 2 cups chicken or vegetable broth

Directions

Step 1

If using jarred grape leaves, rinse them under cold water to remove excess brine, then pat them dry. If using fresh grape leaves, blanch them in boiling water for 2 minutes and then drain well.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 3

Add the ground beef or lamb to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat, if needed.

Step 4

Stir in the cauliflower rice, tomato paste, cinnamon, sea salt, black pepper, parsley, dill, and mint. Cook for 3-4 minutes until the cauliflower rice begins to soften. Remove from heat and let the filling cool slightly.

Step 5

Place one grape leaf on a flat surface, vein-side up. Add about 1 to 2 tablespoons of the filling (depending on the size of the leaf) near the base of the leaf. Fold the sides over the filling, then roll it tightly from the base to the tip to form a small log. Repeat with the remaining grape leaves and filling.

Step 6

In a large pot, drizzle 1 tablespoon of olive oil and arrange a layer of unused or torn grape leaves on the bottom to prevent sticking.

Step 7

Tightly arrange the stuffed grape leaves in a single layer on the bottom of the pot. If needed, create additional layers by stacking them carefully.

Step 8

Drizzle the remaining olive oil and lemon juice over the dolmas. Pour the chicken or vegetable broth into the pot to almost cover the dolmas.

Step 9

Place a plate or heat-proof lid smaller than the pot over the dolmas to keep them in place while cooking. Cover the pot with its lid and bring the liquid to a gentle simmer over medium-low heat.

Step 10

Cook for 45-50 minutes, or until the grape leaves are tender and the filling is cooked through.

Step 11

Remove the dolmas from the pot and let them cool slightly. Serve warm or at room temperature with lemon wedges if desired.

Nutrition Facts

Serving size	(1781.0g)

Amount per serving	% Daily Value*
Calories	1952.8

Total Fat 140.2g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 362.9mg	0%
Sodium 4614.0mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 41.3g	0%
Total Sugars 16.8g
Protein 107.3g	0%

Vitamin D 0IU	0%
Calcium 1534.5mg	0%
Iron 34.0mg	0%
Potassium 4352.4mg	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: 62.9%

Protein: 21.4%

Carbs: 15.8%