Roasted Dolmades: Greek Style Stuffed Grapeleaves in Tomato Sauce

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides a protein-rich vegetarian option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer a similar crunch at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more accessible and have a longer shelf life.

Soak grape leaves in hot water until softened, about 10 minutes.

Rinse rice under cold water until the water runs clear.

Sauté onion in olive oil until translucent, about 5 minutes.

Add ground meat to the onion and cook until browned, about 5-7 minutes.

Stir in rice, herbs, salt, pepper, and cinnamon; cook for 2 minutes.

Remove from heat and let the mixture cool slightly.

Lay a grape leaf flat, stem side toward you, and place a spoonful of filling at the base.

Fold the sides over the filling and roll tightly from the base to the tip.

Place rolled dolmades seam side down in a pot, packing them tightly.

Pour broth over the dolmades and drizzle with lemon juice.

Cover with a plate to keep them submerged and simmer for 30-40 minutes.

Let cool slightly before serving with lemon wedges.

Cooking Techniques

Spice Level:

Allergens