These ground beef stuffed grape leaves are so versatile they make the perfect appetizer, snack, main dish or side. And at one net carb per roll, they fit into any low carb lifestyle.
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What can be more fun to eat than finger food? It appeals to the kid in all of us. These low carb, grain-free, stuffed grape leaves are easy and fun to make. They're also tender and flavorful. And since I used ground beef instead of lamb, which can be a little strong, they are totally kid friendly. Feel free to use all or part lamb in the recipe because lamb rocks!
I was lucky to find a couple of jars of grape leaves on clearance at my local grocery store this weekend and a huge pack of discounted ground beef. Sometimes, the best meals just come together that way. I looked up a few recipes for stuffed grape leaves (dolmas) and found that they are traditionally made with rice. Well, that would work for the kids but not for me. I need my meals to be as low carb as possible. I also found a Paleo recipe for stuffed grape leaves that subbed cauliflower for the rice, but cauliflower can get mushy and has a distinct flavor, so that one was out!
I decided that a tender, flavorful, meat filling would be perfect and got to work - or rather - I got my kids to work! Actually, my daughter surprised me by asking to help. Admittedly, I'm a bit of a control freak, but how could I say no? She needed a little help rolling the grape leaf around the ground beef filling and lost interest after doing about 10, but she was very proud of herself. Sometimes pride in doing is more important that doing something perfectly. At dinner, I told her that she was eating the stuffed grape leaves that she had rolled. She was so excited that she asked for more!
As you can see from the pictures, the stuffed grape leaves were not particularly photogenic! Serving them with a cucumber and tomato salad and goat cheese with Kalamata olives and pomegranate seeds, perked-up the plate nicely. And at 1 carb per roll, they fit nicely into any low carb lifestyle. Yum!
NOTE: Several people have asked me how to use fresh grape leaves. Here is a link I found on Google: https://whatscookingamerica.net/Q-A/GrapeLeaves.htm
Stuffed Grape Leaves - Dolmades
Equipment
- Large saute pan or skillet
- Large bowl
- hand mixer
- Cutting board and knife
- 9x13 inch baking pan (maybe another smaller pan, too!)
- aluminum foil
Ingredients
- 50 whole grape leaves (Mine were in a jar)
- 2 pounds lean ground beef (or ½ beef and ½ lamb)
- ½ medium onion finely chopped
- ½ fennel bulb finely chopped
- 2 cloves garlic minced
- 1 tablespoon bacon drippings (or olive oil)
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
- ¼ cup parsley finely chopped
- 3 whole prunes minced
- 2 tablespoon extra virgin olive oil divided use
- 2 large eggs
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 ½ cups chicken broth
- 1 whole lemon
Instructions
Preparation
- Remove the grape leaves from the jar and rinse them by putting them in a large bowl with water and changing the water a few times. Chop the onion, fennel, garlic, parsley, dill (if using fresh) and prunes. Pour the chicken broth in a bowl, add 1 tablespoon olive oil and squeeze the lemon juice into it.
Method
- In a large pan over medium heat, saute the onion, fennel and garlic in the bacon drippings until softened and translucent. Turn off the heat and add the chopped parsley, dill, and prunes. Mix together and let sit in the pan.
- In a large bowl, break up the ground beef. Add salt, pepper, 1 tablespoon olive oil and eggs. Mix briefly with a hand mixer. Add the sauteed vegetables and mix thoroughly.
Rolling the Dolmades or Stuffed Grape Leaves
- Lay one grape leaf, shiny side down, on your work surface, with the top of the leaf pointing directly away from you. Place 1 tablespoon of the meat mixture on the bottom of the leaf. Elongate the filling just a bit and roll the leaf around it, rolling away from you, one turn.
- While holding the filling in place, tuck-in the sides like you would when rolling a burrito. Finish rolling the grape leaf around the filling, and place seam side down in a 9x13 baking dish.
- Continue rolling grape leaves around the filling until you run out of filling or grape leaves. I needed an extra baking dish because there were so many!
Cooking
- Pre-heat oven to 350 F and place rack in middle position. Add the last tablespoon of olive oil to the chicken broth and the juice of the lemon. Pour over the dolmades until it reaches half way up the sides of them. Cover the baking dish tightly with foil or a tight fitting lid. Cook for 45 minutes.
Storing
- Cover and refrigerate any leftover dolmades up to 5 days or freeze in an airtight container up to 3 months. Reheat a portion in the microwave for 1-2 minutes on high or cover with foil and warm in a 350F oven for 20-30 minutes. Thaw overnight in the refrigerator before reheating.
Maureen McNally says
O.M.G! These are amazing! The only thing I added was about 1/4 cup of chopped, toasted pine nuts because I had them and it seemed like a good idea. Also, I bought a crazy little dolmades roller that was advertised on Facebook and it made rolling them so much easier!!!
Kim says
I am so happy you like the recipe. The pinenuts sound delicious. My husband is deathly allergic to them or I would try them myself! Thanks for taking the time to come back and leave a comment. Have a great day! -Kim
Lynda says
How can you do this with fresh leaves?
Kim says
Hi Lynda. I don't have access to fresh grape leaves so I Googled "How to use fresh grape leaves for dolmas". Here is a source that came up: https://whatscookingamerica.net/Q-A/GrapeLeaves.htm -Kim
Tanis says
How many dolmades for 73 kcal? Please compare nutrition for rice recipe verses cauliflower version of dolmades. Thank you!
Kim says
Hi Tanis. We just changed our recipe program and have some editing to do. It is 73 Kcal per 1 dolmades. I did not use cauliflower rice nor regular rice. I only used the ingredients listed in this recipe. You may look up some cauliflower rice and regular rice recipes on your own to compare. I will try to get the other nutritional information into the recipe and fix any errors shortly. Thanks for understanding and for your comment. -Kim
Kim says
Done!
JC says
Would it work with fresh grape leaves? If I tried with fresh, do the leaves have to be cooked or blanched first?
Kim says
That's a great question, JC. I haven't a clue. Mine came from a jar. I bet you would have to blanch them, but again, I'm not sure. I would try Googling making stuffed grape leaves with fresh leaves. Good luck finding out. Have a great week. -Kim
Julie says
Can't wait to try this! My husband and I are diabetic and cutting carbs way back! But we love stuffed grape leaves.
Kim says
Julie, it was one of my first recipes but we really liked it so much. I have another jar of grape leaves in the pantry and should make them again for pictures! I hope you guys like them as much as we did. Have a great week! -Kim