Low Carb Dolmas (Stuffed Grape Leaves)
Delight in the irresistible flavors of Low Carb Dolmas, a healthy twist on the traditional Mediterranean favorite. These stuffed grape leaves feature a rich filling of cauliflower rice, ground beef or lamb, aromatic herbs like fresh parsley and mint, and the satisfying crunch of toasted pine nuts, all delicately seasoned with cumin, garlic, and lemon juice. Perfectly rolled and simmered to tender perfection, these low-carb dolmas are bursting with vibrant flavor and make an elegant appetizer or snack. Whether served warm or at room temperature, they’re a guilt-free indulgence that’s beautiful to present and sure to impress. Perfect for keto-friendly and low-carbon diets, this gluten-free recipe lets you savor traditional dolmas with a modern twist.
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Recipe Information
Ingredients
- 40 pieces grape leaves
- 2 cups cauliflower rice
- 1 pound ground beef or lamb
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 0.5 cup, chopped fresh parsley
- 0.25 cup, chopped fresh mint
- 2 tablespoons, plus more for drizzling olive oil
- 0.5 cup lemon juice
- 0.25 cup, toasted pine nuts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 cups water
Instructions
Rinse the grape leaves well to remove any brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened, then drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Add the ground beef or lamb to the skillet, cooking until browned, about 6-8 minutes. Break up the meat into small pieces as it cooks.
Stir in the cauliflower rice, parsley, mint, and toasted pine nuts. Season the mixture with salt, black pepper, and cumin. Cook for another 5 minutes, allowing the flavors to meld.
Lay a grape leaf, shiny side down, on a flat surface. Place about 1 tablespoon of the meat mixture near the stem end. Fold the sides over the filling and roll it up tightly toward the tip of the leaf. Continue this process for all grape leaves and filling.
In a large pot, place a few unfilled grape leaves at the bottom to prevent sticking. Layer the stuffed grape leaves in the pot, seam side down, in tight, circular rows.
Pour the lemon juice and 2 cups of water over the grape leaves in the pot. Drizzle a little olive oil over the top.
Place an inverted heat-proof plate over the dolmas to keep them in place while cooking.
Cover the pot and bring it to a gentle simmer over medium heat. Reduce heat to low and cook for about 60 minutes, or until the grape leaves are tender.
Allow the dolmas to cool slightly in the pot before serving. Drizzle with additional olive oil and lemon juice if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2707 mg | 58% | |
*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.
