• 506425446697e6bcb86b1c4496473cf8

Keto Dolmades (Stuffed Grape Leaves)

Nutrition for 1 dolmades: 56 calories | 1g carbs | 4.4g fat | 3g protein

Prep
Cook
Serves 6people
Ingredients
Dolmades:
1
small white or yellow onion (110 g/ 3.9 oz)
500
gr minced beef (1.1 lb)
2
cups Cauliflower rice
1/4
cup freshly chopped parsley
2
tbsp freshly chopped mint
1 1/2
tsp salt
1/2
tsp ground cinnamon
1/4
tsp ground pepper
1
tsp garlic powder
1
tsp allspice
250
gr vine leaves, drained (8.8 oz)
1/2
cup lemon juice (2-3 lemons, 120 ml/ 4 fl oz)
3-4
cups water
1/2
cup extra virgin olive oil (120 ml/ 4 fl oz)
Directions
1.
Prepare the vine leaves (aka grape leaves). Remove the leaves from the jar, and carefully separate them. To minimize the risk of tearing, pour water over the leaves and wait until they start to separate.
2.
Drain the leaves, remove and discard the stems. Place some leaves on the bottom of large pan or casserole dish until it's covered. If you have any torn leaves, use them here - they can't be used for wrapping.
3.
Prepare the filling. Peel and dice the onion. Place in a hot pan greased with ghee and cook until fragrant and lightly browned, for 5-7 minutes. Place minced beef and cauliflower rice (uncooked) into a bowl.
4.
Add the cooked onion, freshly chopped herbs (parsley + mint), spices, salt and pepper. Mix until well combined and set aside.
5.
To prepare the dolmades, place the vine leaves, one at a time, on a chopping board, shiny side down. Place about a tablespoon of the meat filling at the bottom part of the leaf (the part where you removed the stem). Make sure you don't overfill the leaves or they will not wrap well. Start wrapping the leaves by folding the bottom part over the filling, towards the center.
6.
Bring the two sides together towards the center and then roll up the dolmades from the bottom part up tightly. (Makes about 30 dolmades)
7.
Place the stuffed vine leaves, fold side down, in the large saucepan where you layered the vine leaves. Place them tightly next to each other in 2-3 layers. Put a large inverted plate on top to weigh the dolmades down and add 3-4 cups of water and lemon juice. Place a lid on top and cook over a medium heat for 25-30 minutes. When done, take off the heat. Pour olive oil all over the dolmades.

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