Low Sodium Dolmas (Stuffed Grape Leaves)
Elevate your appetizer game with these Low Sodium Dolmas (Stuffed Grape Leaves), a flavorful twist on the classic Mediterranean dish. These tender grape leaves are filled with a fragrant blend of partially cooked rice, fresh parsley, mint, dill, and a hint of lemon juice, with optional pine nuts for added texture. Unlike traditional recipes, this version swaps out high-sodium brine and adds low sodium vegetable broth for a healthier spin without compromising on taste. Slowly simmered to perfection, these dolmas are irresistibly soft and aromatic, making them a perfect choice for sharing or savoring solo. Serve them warm or chilled with a drizzle of fresh lemon juice for a light, refreshing experience. Ideal for Mediterranean cuisine enthusiasts or anyone seeking a delicious low-sodium option, these dolmas will quickly become a favorite!
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Recipe Information
Ingredients
- 30 pieces Grape leaves
- 4 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1.5 cups White rice
- 2 cups Water
- 2 cups Low sodium vegetable broth
- 0.5 cup Fresh parsley, chopped
- 0.25 cup Fresh mint, chopped
- 2 tablespoons Fresh dill, chopped
- 3 tablespoons Lemon juice
- 0.5 teaspoon Ground black pepper
- 0.25 cup Pine nuts (optional)
Instructions
Rinse the grape leaves thoroughly under cold water to remove any brine. Set them aside to drain.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the rice and sauté for another 2 minutes. Add the water and bring to a simmer.
Cover and cook the rice over low heat until all the water is absorbed, about 10-12 minutes. The rice should be partially cooked.
In a large bowl, combine the partially cooked rice, fresh parsley, mint, dill, lemon juice, black pepper, and pine nuts if using. Mix well to combine.
Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end.
Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
Repeat the process with the remaining grape leaves and filling.
Line the bottom of a large pot with a few grape leaves (to prevent the stuffed leaves from sticking).
Place the stuffed grape leaves seam-side down in the pot, packing them closely together in layers.
Pour the vegetable broth over the grape leaves, adding more water if necessary to just cover the stuffed leaves.
Drizzle with the remaining 2 tablespoons of olive oil.
Place a heatproof plate on top of the dolmas to keep them submerged.
Cover the pot and simmer over low heat for about 45-60 minutes, or until the leaves and rice are tender.
Allow to cool slightly before serving. Drizzle with a bit more lemon juice if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 15.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2504 mg | 53% | |
*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.
