Whole30 Stuffed Grape Leaves (Dolmas)
Elevate your appetizer game with these Whole30 Stuffed Grape Leaves (Dolmas), a delicious twist on the Mediterranean classic that's both gluten-free and grain-free. Tender grape leaves are filled with a fragrant and nutrient-packed blend of cauliflower rice, fresh herbs like parsley and mint, and warm spices such as cumin and cinnamon. A splash of lemon juice brightens the flavors, while optional pine nuts add a satisfying crunch. Simmered to perfection in a savory broth, these dolmas are a light yet satisfying dish that's perfect for Whole30 enthusiasts or anyone looking for a healthy, plant-forward recipe. Serve them warm or at room temperature with a squeeze of fresh lemon for a refreshing, crowd-pleasing treat!
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Ingredients
- 40 pieces Grape leaves (jarred or fresh)
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cups Cauliflower rice
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Fresh parsley, finely chopped
- 0.25 cup Fresh mint, finely chopped
- 3 tablespoons Lemon juice
- 0.25 cup Pine nuts (optional, omit for nut-free)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Chicken or vegetable broth (Whole30-compliant)
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly under cool water to remove any excess brine. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes, then submerge them in ice water and pat them dry. Set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Step 3
Stir in the cauliflower rice and cook for an additional 3-4 minutes, until slightly softened.
Step 4
Add the minced garlic, ground cumin, and ground cinnamon to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Step 5
Remove the skillet from heat and stir in the parsley, mint, lemon juice, pine nuts (if using), salt, and pepper. Mix well and let the filling cool slightly.
Step 6
To assemble the dolmas, place a grape leaf shiny side down on a clean surface. Add about 1 tablespoon of the filling to the center near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the bottom to the top, forming a compact cylinder. Repeat with the remaining leaves and filling.
Step 7
Line the bottom of a large pot with any torn or unused grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in the pot, packing them snugly in a single layer. If needed, you can create a second layer on top.
Step 8
Drizzle the remaining 1 tablespoon of olive oil over the grape leaves and pour in the chicken or vegetable broth. Place a heatproof plate or lid smaller than the pot over the grape leaves to weigh them down and prevent them from unrolling during cooking.
Step 9
Bring the broth to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with its lid and simmer for 35-40 minutes, or until the grape leaves are tender and the filling is cooked through.
Step 10
Carefully remove the dolmas from the pot using tongs or a slotted spoon. Serve warm or at room temperature with extra lemon wedges if desired.
Nutrition Facts
| Serving size | (1361.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 979.1 |
| Total Fat 69.3g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4725.6mg | 0% |
| Total Carbohydrate 75.8g | 0% |
| Dietary Fiber 41.1g | 0% |
| Total Sugars 17.8g | |
| Protein 32.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1306.9mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 2952.1mg | 0% |
Source of Calories