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Stuffed Vine Leaves

Stuffed Vine Leaves recipe image
These Stuffed Vine Leaves, known as Dolmades, offer a classic Greek flavor profile that is both comforting and elegant. The tender grape leaves wrap a seasoned filling of lean beef, fluffy rice, garlic, and fresh herbs, creating a delightful contrast in textures. The dish is finished with a zesty lemon and olive oil vinaigrette that cuts through the richness, adding a refreshing brightness. Perfect for a light main course or a sophisticated appetizer, these dolmades are ideal for potlucks, dinner parties, or a simple weeknight meal. The combination of earthy cinnamon, tangy tomato paste, and fresh parsley makes every bite flavorful and satisfying.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 90.0
Dietary: Gluten-free
Description
These Stuffed Vine Leaves, known as Dolmades, offer a classic Greek flavor profile that is both comforting and elegant. The tender grape leaves wrap a seasoned filling of lean beef, fluffy rice, garlic, and fresh herbs, creating a delightful contrast in textures. The dish is finished with a zesty lemon and olive oil vinaigrette that cuts through the richness, adding a refreshing brightness. Perfect for a light main course or a sophisticated appetizer, these dolmades are ideal for potlucks, dinner parties, or a simple weeknight meal. The combination of earthy cinnamon, tangy tomato paste, and fresh parsley makes every bite flavorful and satisfying.
Ingredients
  • 20 Good-sized canned vine or
Directions
  1. 1
    Drain the canned vine leaves.
  2. 2
    Drop the leaves into a saucepan of boiling water and blanch for 5 minutes.
  3. 3
    Drain the leaves well and set aside.
  4. 4
    Place the cooked lean beef in a mixing bowl.
  5. 5
    Add the chopped garlic, tomato paste, lemon juice, and cinnamon to the beef.
  6. 6
    Blend the ingredients well until combined.
  7. 7
    Stir in the cooked rice, chopped scallions, oregano, and 1 tablespoon of chopped parsley.
  8. 8
    Season the mixture with salt and pepper to taste.
  9. 9
    Spread the blanched vine leaves on a clean, flat surface.
  10. 10
    Remove any thick stalks from the leaves without tearing them.
  11. 11
    Place a spoonful of the beef mixture on each leaf.
  12. 12
    Press the stuffing together to make it compact.
  13. 13
    Fold in the sides of each leaf and roll up neatly.
  14. 14
    Arrange the rolls on a serving dish.
  15. 15
    In a small bowl, whisk together the olive oil and wine vinegar.
  16. 16
    Sprinkle the rolls with the remaining chopped parsley.
  17. 17
    Drizzle with the oil and vinegar mixture and garnish with shredded lettuce if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 90.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 2.0g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is traditionally known as Dolmades.

Ensure the beef is fully cooked before mixing with the rice and herbs.

If using fresh grape leaves, soak them in salted water before blanching.

Serve immediately while the vinaigrette is fresh and bright.

Keywords: stuffed vine leaves, dolmades, greek food, beef filling, grape leaves, rice stuffing, appetizer, mediterranean, lemon vinaigrette, herbs, garlic, oregano, parsley, cinnamon, tomato paste, blanching, rolling, garnish, lettuce, olive oil
Read it online: https://www.chefs-mate.com/recipe/stuffed-vine-leaves/