Keto Dolmas (Stuffed Grape Leaves)
Delight your taste buds with these Keto Dolmas, a low-carb twist on the classic Mediterranean favorite. Perfectly tender grape leaves are filled with a savory mixture of seasoned ground lamb or beef, aromatic cauliflower rice, and fresh herbs like parsley, mint, and dill. Finished with a tangy splash of lemon juice and slow-cooked to perfection, these stuffed grape leaves are a flavor-packed, keto-friendly option that won't compromise on tradition. Whether served as an appetizer, snack, or part of a mezze platter, these dolmas are a satisfying and healthy way to enjoy authentic Mediterranean cuisine. Gluten-free, bursting with fresh herbs, and made with wholesome ingredients, this recipe is the ultimate blend of wellness and bold flavors!
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Recipe Information
Ingredients
- 30 leaves Grape leaves
- 4 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 500 grams Ground lamb or beef
- 2 cups Cauliflower rice
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 lemon Juice of a lemon
- 2 cups Water
Instructions
Rinse the grape leaves under cold water to remove excess brine. Let them drain on a clean kitchen towel.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 5 minutes.
Add the ground lamb or beef to the pan. Cook, breaking apart the meat, until it's fully browned and any liquid has evaporated.
Stir in the cauliflower rice, mixing well with the meat. Cook for an additional 2-3 minutes.
Remove the pan from the heat. Add the chopped parsley, mint, dill, salt, and black pepper. Mix everything well to combine and let the filling cool slightly.
To prepare the dolmas, lay a grape leaf flat on a cutting board, vein side up. Place a heaped tablespoon of the filling near the stem end of the leaf.
Fold the sides of the leaf over the filling and roll up tightly, tucking in the sides as you go to create a secure parcel. Repeat with the remaining leaves and filling.
Arrange the stuffed grape leaves seam side down in a large pot, fitting them snugly in a single layer.
Drizzle the remaining 2 tablespoons of olive oil over the dolmas and pour in the lemon juice and water.
Cover the dolmas with a heatproof plate to keep them in place during cooking, and then cover the pot with a lid.
Bring the liquid to a gentle simmer over low heat and cook for 45-60 minutes until the grape leaves are tender and the filling is heated through.
Allow the dolmas to cool slightly before serving. Serve warm or at room temperature with additional lemon wedges if desired.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.2 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2656 mg | 57% | |
*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.
