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prep time
40 min
cook time
1 h 25 min
ready time
2 h 5 min
Keto Dolmades
Greek? Turkish? Lebanese? No matter your heritage, everyone will love these Keto dolmades. Each dolma is filled with cauliflower rice, a plethora of seasonings, and ground beef. These savory dolmades are a great Keto Middle Eastern food to add to your table with other low-carb dishes. They’re perfect for sharing family-style or can even be eaten as finger food. Use dolmades in your meal prep as part of lunch or dinner, or enjoy them as a snack. If you want to pair the dolmades with a dipping sauce, try making a Keto tzatziki sauce or use plain Greek yogurt. Drizzle tahini or extra virgin olive oil over the dolmades to add more fats to your meal. Garnish the dolmades with chopped mint leaves, fresh parsley, or fresh dill.
Other proteins to make dolmades
The filling stuffed inside vine leaves can vary depending on the region and family preparing them. Make the dolmades with ground turkey, ground chicken, or a vegetarian blend. Vegetarian dolmades may include minced mushrooms, zucchini, or eggplant. Let other users know in the comment sections what your favorite type of dolmades is!
What are dolmades?
Dolmades are a popular Middle Eastern and Mediterranean food that have different types of fillings or cooking styles depending on the region in which they are made. They can be served hot, cold, and with dipping sauces. Dolmades are almost always wrapped in vine leaves and will usually contain rice in the filling. In this Keto Middle Eastern recipe, you’ll be using cauliflower rice.
Net Carbs
0.7 g
Fiber
0.9 g
Total Carbs
1.5 g
Protein
4.2 g
Fats
2.9 g
48 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Vine leaves, canned or jarred.
24 leaf
Frozen Riced Cauliflower
6 oz
Olive Oil
0.5 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Onion powder
0.25 tsp
Allspice, ground
0.25 tsp
Cumin, ground
0.5 tsp
Parsley, dried
2 tsp
Dill weed, fresh
2 tsp
Mint Leaves
0.25 oz
Hamburger or ground beef, 80% lean
8 oz
Beef broth
0.5 cup
Lemon juice
0.25 cup
Recipe Steps
steps 4
2 h 5 min
Step 1
Select as many vine leaves as you need - 1 per serving. If you’re using jarred vine leaves in oil, rinse off the oil and let the leaves air-dry while you prepare the filling. In a large pan, add frozen cauliflower rice and cook it on high heat until the rice thaws and all excess water evaporates. Season the rice with olive oil, salt, pepper, onion powder, allspice, cumin, dried parsley, chopped dill, and chopped mint. Then, break up raw ground beef in the pan.Step 2
Cook the beef and cauliflower rice together over high heat until the beef is cooked through. Make sure you break the beef up finely so it’s easy to fill the vine leaves later. Leave the cooked filling aside to cool for 10-15 minutes. To assemble one stuffed vine leaf, lay the leaf down with the rough and veiny side facing up. Place about 1 tablespoon of dolmades filling at one end of the vine leaf, then roll it up like you would an eggroll or burrito.Step 3
Fill all your vine leaves, roll them up, and arrange the dolmades in the bottom of a dutch oven or some type of covered dish that can go on your stove. If you’re making many dolmades, you can stack them in even layers. Fill the dish with beef broth, cover the dish, and heat the dolmades to medium heat so the liquid is bubbling. Continue cooking the dolmades for 30 minutes or until all of or nearly all of the liquid has been absorbed.Step 4
Reduce the heat to a lower temperature and pour lemon juice over the vine leaves. Cook your dish covered for an additional 40 minutes or longer until the dolmades are done. You can serve the dolmades directly from the dutch oven after letting them rest for 5 minutes after cooking. You can also transfer them to a serving plate, meal prep containers, or Tupperware for finishing later.
Comments
StellarKale138356 3 years ago
VINE leaves!! Not grape leaves - grapes don't have leaves!! I always add a touch of tomato paste to my Greek dolmades for more flavour. A plate on top keeps them down and well-wrapped while cooking slowly