Stuffed Grape Leaves (Dolmades)

Stuffed Grape Leaves (Dolmades) Recipe
Prep time
Cook time
Total time
Serves: 24
  • 2 medium organic onions, finely chopped
  • 24 leaves grape leaves (~ 1 8 oz jar)
  • 4 tbsp. pine nuts
  • 24 oz. ground New Zealand lamb
  • 1 tsp. Celtic sea salt
  • ⅔ c. organic long grain brown rice, dry
  • 2 Tbsp. fresh mint leaves, finely chopped
  • 1 ½ c. spring water
  • ½ tsp. freshly ground black pepper
  1. Mix the lamb, onions rice, pine nuts, salt pepper and mint in a bowl until combined well. Carefully open each grape leaf, placing the rib-side down onto work surface. Place 1 rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll tight into a cylinder. Place the rolled grape leaf into a large skillet, seam side down. Repeat with remaining grape leaves, packing them in a tight, single layer. Pour the water into the pan and simmer until the rice is tender and the meat cooked—about 50-55 minutes. Drain water and serve.

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Nutrient Information Per Batch

3024.92 kcal Calories, 519.49 mg Calcium, 138.92 g Carbohydrate, 557.76 mg Cholesterol, 216.38 g Total Fat, 15.02 g Fiber, 17.88 mg Iron, 463.64 mg Magnesium 1847.07 mg Potassium, 133.15 g Protein,39.98 mcg Selenium, 5375.23 mg Sodium, 10.37 g Sugars, 18.29 mg Zinc, 95.72g Saturated fat, 0 trans Fat, 81.9 g Monounsaturated fats, 25.15 g Polyunsaturated fats, 5237.59 IU Vitamin A, 1.83 mg Vitamin B6, 14.11 mcg Vitamin B12, 29.81 mg Vitamin C, 0 IU Vitamin D, 2.73 Vitamin E, 4.84 mcg Vitamin K, 187.28 mcg Folate,2.28 mg Vitamin B1(Thiamin),59.4 mg Vitamin B3(Niacin),2.62 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 10.85 mcg Lutein and Zeaxanthin, 4.59 g ALA, 0 g EPA, 0 gDHA,1624.04 mg Phosphorous, 7.96 mg Manganese, 603.84 mcg Alpha carotene, 2728.24 mcg Beta carotene, 0.48 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Corn
  • No Tubers
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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