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.
How to Make It
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.
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