Whole30 Dolmas (Stuffed Grape Leaves)
Delight in the Mediterranean flavors of these Whole30 Dolmas (Stuffed Grape Leaves), a nourishing and gluten-free twist on the classic recipe. Perfect for mindful eaters, this dish swaps traditional rice for light and fluffy cauliflower rice, making it both grain-free and compliant with Whole30 guidelines. Each tender grape leaf is wrapped around a vibrant filling of fresh parsley, dill, garlic, and a zesty squeeze of lemon, with optional pine nuts adding a satisfying crunch. Succulent and aromatic, these dolmas are gently simmered to perfection and serve as an impressive appetizer or a healthy snack. Elegantly simple yet bursting with herby, citrusy flavor, they're a must-try for lovers of Mediterranean cuisine and clean eating alike!
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Recipe Information
Ingredients
- 30 pieces Grape leaves
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Cauliflower rice
- 1 large Lemon, juiced
- 1 cup Fresh parsley, finely chopped
- 1 cup Fresh dill, finely chopped
- 0.5 cup Pine nuts (optional for Whole30)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
Instructions
Rinse the grape leaves under cold water to remove excess brine, and set them aside to drain.
In a skillet over medium heat, warm olive oil and sauté the chopped onion and garlic until soft and translucent, about 5 minutes.
Add the cauliflower rice to the skillet and cook, stirring occasionally, until slightly tender, about 5 minutes.
Remove skillet from the heat, and mix in the lemon juice, chopped parsley, dill, pine nuts (if using), salt, and black pepper until well combined.
To assemble the dolmas, place a grape leaf shiny side down on a clean surface. Place about 1 tablespoon of the cauliflower rice mixture in the center near the stem end.
Fold the stem end over the filling, then fold both sides snugly to the center, and roll up tightly toward the top point of the leaf, forming a neatly wrapped roll.
Repeat with the remaining grape leaves and filling.
In a large saucepan, arrange the dolmas seam side down in a snug single layer. If necessary, make additional layers.
Pour 2 cups of water over the dolmas, ensuring they are just covered. Place a heatproof plate on top to keep them submerged during cooking.
Bring to a gentle simmer over medium-low heat, cover, and cook for 30-40 minutes until the grape leaves are tender and the flavors meld.
Remove from heat and let the dolmas cool to room temperature in the cooking liquid before serving.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 18.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2026 mg | 156% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 5323 mg | 113% | |
*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.
