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Keto Dolmades Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.5/5
(1737 reviews)
By Zylo Nutritionist Team
Keto Dolmades
Zylo Recipes

Description

These stuffed vine leaves, beloved across Greek, Turkish, and Lebanese cuisines, offer a delightful culinary experience. Each parcel is carefully filled with a savory mixture of cauliflower rice, fragrant herbs, and rich ground beef, creating a symphony of flavors in every bite. This dish presents a wonderful option for enriching your table alongside other lighter fare, perfect for family-style sharing or as elegant finger food at your next gathering.

The stuffed vine leaves can be seamlessly incorporated into your meal prep, providing a satisfying and convenient lunch or dinner, or even a delightful snack to tide you over between meals. To elevate the flavors, consider pairing them with a creamy sauce, a dollop of plain yogurt, a drizzle of tahini, or a generous pour of extra virgin olive oil for added richness. A scattering of freshly chopped mint, parsley, or dill will add a refreshing finishing touch.

The filling for these vine leaves is incredibly versatile, with regional and family variations abounding. While this recipe features a savory ground beef, feel free to explore other options such as ground turkey, chicken, or vegetarian blends featuring mushrooms, zucchini, or eggplant. Stuffed vine leaves are a cornerstone of Middle Eastern and Mediterranean cuisine, with countless variations in fillings and cooking styles.

Whether served hot or cold, they are almost always encased in tender vine leaves with a rice-based filling. This rendition offers a lighter twist by substituting cauliflower rice, resulting in a dish that is both satisfying and wholesome. The aroma of the herbs and spices intermingles beautifully with the subtle tang of the vine leaves, creating a harmonious balance of flavors that will tantalize your taste buds.

The texture is equally pleasing, with the tender vine leaves giving way to the savory and slightly nutty filling. These stuffed vine leaves are not just a meal; they are an experience, a journey to the heart of Mediterranean and Middle Eastern culinary traditions. Prepare to be transported by the vibrant flavors and aromas of this timeless classic.

Preparation Time

Prep Time
40 min
Cook Time
1 h 25 min
Total Time
2 h 5 min

Nutrition Information

Per 1 piece serving
C
Calories
85 Kcal
C
Carbs
3 g
Fi
Fiber
1 g
Sugar
1 g
P
Protein
2 g
C
Fats
7 g
Saturated Fats 4 g
Unsaturated Fats 3 g
Cholestrol 20 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Vine leaves, canned or jarred.
    Vine leaves, canned or jarred.
    24 leaf
    2.
    Frozen Riced Cauliflower
    Frozen Riced Cauliflower
    6 oz
    3.
    Olive Oil
    Olive Oil
    0.5 tbsp
    4.
    Salt
    Salt
    0.5 tsp
    5.
    Black pepper
    Black pepper
    0.25 tsp
    6.
    Onion powder
    Onion powder
    0.25 tsp
    7.
    Allspice, ground
    Allspice, ground
    0.25 tsp
    8.
    Cumin, ground
    Cumin, ground
    0.5 tsp
    9.
    Parsley, dried
    Parsley, dried
    2 tsp
    10.
    Dill weed, fresh
    Dill weed, fresh
    2 tsp
    11.
    Mint Leaves
    Mint Leaves
    0.25 oz
    12.
    Hamburger or ground beef, 80% lean
    Hamburger or ground beef, 80% lean
    8 oz
    13.
    Beef broth
    Beef broth
    0.5 cup
    14.
    Lemon juice
    Lemon juice
    0.25 cup

Instructions

    1.
    Select the required number of vine leaves (one per serving). If using jarred vine leaves in oil, rinse well and air-dry. In a large pan, cook frozen cauliflower rice over high heat until thawed and excess water evaporates. Season with olive oil, salt, pepper, onion powder, allspice, cumin, dried parsley, chopped dill, and chopped mint. Add and break up the raw ground beef.
    2.
    Cook beef and cauliflower rice together over high heat until beef is cooked through, breaking it up finely. Let cool for 10-15 minutes. To assemble, lay a vine leaf with the rough side up. Place about 1 tablespoon of filling at one end and roll up like an eggroll or burrito.
    3.
    Fill and roll all vine leaves, arranging them in a Dutch oven or covered dish. Stack in even layers if needed. Add beef broth, cover, and heat to medium until bubbling. Cook for 30 minutes or until liquid is mostly absorbed.
    4.
    Reduce heat, pour lemon juice over the vine leaves, and cook covered for 40 minutes or longer until done. Let rest for 5 minutes before serving directly from the Dutch oven, or transfer to a serving plate or containers.