Dolmades (Stuffed Grape Leaves) Recipe

Name: Dolmades (Stuffed Grape Leaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 dozen vine leaves; 1 savoy cabbage; 2 lb. veal/lamb, finely minced; 6 to 8 scallions/spring onions; 1 lg. onion, chopped finely; 1/2 tsp. mint, chopped; 1 tsp. parsley, chopped; 1-1/2 cup water; stock; 3 to 4 oz. rice; 1/2 cup olive oil; 2 lg. lemons, juice of; Cinnamon; Salt and pepper, to taste

Servings: persons

3 to 4 dozen vine leaves
1 savoy cabbage
2 lb. veal/lamb, finely minced
6 to 8 scallions/spring onions
1 lg. onion, chopped finely
1/2 tsp. mint, chopped
1 tsp. parsley, chopped
1-1/2 cup water
stock
3 to 4 oz. rice
1/2 cup olive oil
2 lg. lemons, juice of
Cinnamon
Salt and pepper, to taste

1
Blanch fresh vine leaves or cabbage leaves in boiling water drain then leave to cool.
2
If using leaves in brine just rinse the excess brine off and pat dry.
3
Heat 2 tablespoons of olive oil in a heavy saucepan and saute the onions over a low heat until soft, about 8 minutes.
4
Add the meat, raise the heat and saute until lightly browned, breaking up any pieces with a wooden spoon.
5
Add the cinnamon, salt pepper and rice and cook for one minute stirring.
6
Add the stock/water and boil uncovered for about 8 minutes or until all the liquid has disappeared and there are holes appearing in the rice.
7
Cover the pan with two layers of paper towels and a tight fitting lid.
8
Set aside for 20-25 minutes in a warm place.
9
Line a large saucepan with any pieces or torn leaves and some whole leaves to cover any gaps.
10
Stir the parsley and the mint in with the rice and half the lemon juice and mix well.
11
Make the dolmades: 1.
12
Place a whole leaf glossy side down on a clean work surface stem towards your wrist.
13
2.
14
Use a heaped tablespoon of filling for a main course dolmades.
15
3.
16
Place the filling in the centre of the leaf at its widest part, pull the stem end over and fold in both sides.
17
4.
18
Firmly roll up the leaf towards the point end of the leaf.
19
5.
20
Repeat until all leaves are used up.
21
As you finish each dolma place them tightly side by side in the pan.
22
Pour over the remaining olive oil and the rest of the lemon juice.
23
Add enough water to come almost to the top of the dolmas.
24
Cover with a plate smaller than the saucepan and put a weight on top to hold them in place.
25
Bring to the boil then simmer on a low heat for about 30 minutes for large dolmas.
26
Take off the heat, leave the plate in place and let them cool.

1287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 to 4 dozen vine leaves, 1 savoy cabbage, 2 lb. veal/lamb, finely minced, 6 to 8 scallions/spring onions, and more.

Yes, Dolmades (Stuffed Grape Leaves) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dolmades (Stuffed Grape Leaves)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions