Vegetarian Dolmades

Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades with a tomato sauce or avgolemono (egg-lemon sauce), leave them plain, or serve alongside tzatziki (Greek yogurt dip) for dunking.
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Vegetarian Dolmades
Author: 
Recipe type: Appetizer/Vegetarian
Serves: 50-60 dolmades
 
Vegetarian dolmades with delicious rice and herb mixture.
Ingredients
  • 50 fresh grape leaves (or a jar of grape leaves)
For filling:
  • 1 cup white rice, uncooked (I prefer Uncle Ben’s)
  • 5 ripe tomatoes, grated
  • 1 yellow onion, finely chopped
  • ¼ cup extra virgin olive oil
  • ½ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • Salt, pepper & dried oregano to taste
For cooking:
  • ½ cup lemon juice
  • ¼ cup extra virgin olive oil
  • water
Instructions
  1. Blanch the grape leaves for 5 minutes. Place them in cold water and thoroughly wash and drain the leaves. This will remove the excess salt/bitterness from the jarred leaves. Set leaves aside to dry.
  2. In a large bowl, combine rice, tomatoes, onions, mint, parsley, dill and the ¼ cup of olive oil. Season with salt, pepper and oregano.
  3. Line the bottom of a cooking pot with a layer of the torn or smaller grape leaves.
  4. To roll the dolmades, place one leaf (shiny side down) on a cutting board. Place 1 Tablespoon of the mixture near the stem end. Don’t overfill the leaves as the rice will expand when cooked. Fold the lower part of leaf over the filling, and then fold the left and right sides into the center. Then, finish by rolling tightly to the tip of the leaf. Continue until all the mixture is gone.
  5. Place the dolmades stem side down and tightly pack each in the pot side by side. Continue layering and packing the dolmades tight in the pot. Pour over with lemon juice, ¼ cup olive oil, and enough water to cover the leaves.
  6. Place an inverted plate over the dolmades to hold them in place while they cook. Place a lid over the pot and let cook on medium heat for 45-60 minutes, until dolmades are tender and the water has been absorbed.
  7. Remove the dolmades from the pot and let cool about 20 minutes.
  8. Serve cold as an appetizer, or hot as an entrée. Enjoy!
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6 thoughts on “Vegetarian Dolmades

    • elenisaltas says:

      Ah thanks so much! So happy you’re going to make them. So uncle bens is just a white rice brand. But their rice always cooks the best for me, but any rice will do! I should clarify that thank you for the reminder. Hope you like them, let me know how It turns out for you!!

      • diannayota says:

        I will definitely make them one day and when I do I’ll let you know for sure!! Thank for letting me know about the rice. I just don’t know if that brand is in Australia.. maybe it is haha I’ll have to check!

      • elenisaltas says:

        Yay happy to hear that and can’t wait to see what you think! You may not find the brand but just pick your favorite kind of rice and you’ll be good! Enjoy 😘

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