Greek Veal Dolmas recipe

Source: Andrea Knight, pictured with rice
Source: Andrea Knight
Source: Andrea Knight

Modified without rice to make it low glycemic you can pre-make a batch of these and serve them with salad for a week.  It feels like you are having something fun or different from the usual!

  • 1 16-oz jar grape leaves in brine
  • Extra virgin olive oil (optional)
  • 1 large red onion, finely chopped
  • 12 oz lean ground Veal
  • Kosher salt
  • Black pepper
  • 1 tsp allspice
  • 1/2 tsp cumin
  • 1/2 cup each chopped fresh parsley, fresh dill, and fresh mint
  • 1 to 2 tomatoes sliced into rounds
  • About 4 cups or more low-sodium chicken broth or water
  • Juice of 2 lemons

Rinse the grape leaves and let dry for 30 minutes on paper towels.

Next, heat 1 tbsp extra virgin olive oil in a large skillet (or no oil in a non stick skillet). Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.

In a mixing bowl, combine the meat and fresh herbs. Season lightly with kosher salt.

Prepare a dutch oven pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom. Top with sliced tomatoes.

To stuff the grape leaves, you will work one leaf at a time. Place one grape leaf on a cutting. Take 1 tablespoon of the filling and place in the center of the leave, then fold the sides over the filling and roll.  Look up egg roll rolling technique for an example, it is similar here to fold over the sides first before rolling it up.  Repeat with the remaining grape leaves or until you’re out of stuffing.

Neatly arrange the grape leaves in row, seam side down, in your prepared pot. Boil the broth or water and pour over the grape leaves covering them.  Place a plate, inverted, on the top to keep the dolmas from floating up.

Cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed.  Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no plate), cook on low heat for 30 to 45 more minutes or until fully cooked.

Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.

Place on top of Greek salad, with riced cauliflower, zoodles or Greek Tzatziki sauce.