Stuffed grape leaves, also referred to as dolmades, are a delicious Greek treat. These grape leaves are stuffed with rice, pine nuts, sautéed onions, and lots of herbs, so they are vegan!
This recipe is super easy, it does require time though, to stuff and roll the grape leaves, and cook them. The process is enjoyable and the end result is deliciously satisfying!
Where to buy Grape Leaves
- International markets– Usually several brand options will be available.
- Grocery Stores– Check the international foods aisle or where you find condiments such as jarred peppers, pickles, and vegetables.
- Online– Lots of brands are available online. This is the grape leaves brand I used.
Ingredients for Stuffed Grape Leaves Recipe
- Grape Leaves
- Large Onion
- Pine Nuts
- Olive Oil
- Cinnamon
- Nutmeg
- Black Pepper
- Cayenne Pepper
- Fresh Parsley (Mint or Dill optional)
- Lemons
- Long Grain White Rice, Basmati, or Jasmine
Filling for the Rice Stuffed Grape Leaves
The filling for the stuffed grape leaves is simple. It’s rice with lots of herbs and spices.
To get started, cook the rice. While the rice is cooking, saute the onion, with the pine nuts, nutmeg, cinnamon, and black and cayenne pepper to taste, and the fresh parsley. Saute until the onions are translucent.
Add the rice, lemon juice, and sauteed ingredients together when the rice is cooked. Mix thoroughly At this point, taste the filling, and add more spices to taste if you prefer.
Rolling the Grape Leaves
- Take the leaves out of the jar and place them in a large bowl of water so they separate. Place the separated and open leaves in a colander or on toweling to remove extra moisture.
- Take a leaf and place it on a cutting board. The vein side faces up and the smooth side of the leaf faces downward.
- Place a teaspoon full of the filling on the leaf at the base of the stem and fold the sides of the leaf over the rice filling. Then, roll the leaf up, starting at the base of the stem, like a little snug package.
Cooking the Grape Leaves
Even though the leaves used in stuffed grape leaves are someone soft from being in brine, you still need to cook them over low heat for approximately an hour.
To do this, place the rolls in a saucepan, making concentric circular layers, and pressing them down firmly as you go. When you have finished, squeeze the juice of a lemon over the top, drizzle a little bit of olive oil, and fill the pot with water to the top of the leaves. Make sure the stuffed leaves are firmly packed in the pot. To keep them snug, place a small plate firmly face down over the leaves or a small flat saucepan lid.
The grape leaves will get darker and softer after they cook.
How to Serve Stuffed Grape Leaves
Stuffed grape leaves are served at room temperature or slightly chilled. Serve them on a pretty platter with lemon wedges on top.
Serve stuffed grape leaves with
- Hummus
- Greek Salad
- Baba Ganoush
- Tabouli
- Pita Bread
About this Recipe
My friend made these stuffed grape leaves for me about 30 years ago. She was nice enough to type out the recipe for me because she knew I really enjoyed them. The typing part makes me laugh. Old-school technology! I was young when I first made them and I remember feeling like I had made something special and somewhat exotic! The stuffed grape leaves were and still are. Thanks for the recipe Kyle.
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Stuffed Grape Leaves
- Yield: 115 pieces approx. 1x
- Diet: Vegan
Description
Stuffed grape leaves are easy to make and delicious! They’re stuffed with rice, herbs, and pine nuts, so they’re vegan. Give this recipe a try! The recipe makes a platter of stuffed grape leaves. Any leftovers can be refrigerated for 4-5 days.
Ingredients
- 1 Jar of Grape Leaves (16 ounces)
- 1 Large Yellow Onion, diced (approx. 1.5–2 cups diced onion)
- 1 Cup Pine Nuts
- 4–5 Tablespoons Olive Oil (plus more to drizzle)
- 1/2 teaspoon Cinnamon
- Grated Nutmeg to taste
- Black Pepper to taste
- Pinch of Cayenne Pepper
- Salt to taste
- 1 Cup Chopped Fresh Parsley (or combination with Mint and Dill)
- 3 Lemons
- 2 Cups Long Grain White Rice, Basmati, or Jasmine
Instructions
How to Make the Stuffed Grape Leaf Filling
- Cook 2 cups of rice with 4 cups of water.
- While the rice is cooking, saute the onion, with the pine nuts, nutmeg, cinnamon, black and cayenne pepper to taste, and the fresh parsley. Saute until the onions are translucent.
- Add the cooked rice, lemon juice of 2 lemons, and sauteed ingredients together. Mix thoroughly Taste the filling, and adjust spices to taste.
How to Roll the Grape Leaves
- Take the leaves out of the jar and place them in a large bowl of warm water so they separate. Place the separated and open leaves in a colander or on toweling to remove extra moisture.
- Take a leaf and place it on a cutting board. The vein side faces up and the smooth side of the leaf faces downward.
- Place a teaspoon full of the filling on the leaf at the base of the stem and fold the sides of the leaf over the rice filling. Then, roll the leaf up, starting at the base of the stem, like a little snug package.
How to Cook the Stuffed Grape Leaves
- Place the rolls in a saucepan that’s approx. 8″ in diameter, making concentric circular layers and pressing them down firmly as you go.
- When you have finished, squeeze the juice of a lemon over the top, drizzle a little bit of olive oil, and fill the pot with water to the top of the leaves. Make sure the stuffed leaves are firmly packed in the pot. To keep them snug, place a small plate firmly face down over the leaves or a small flat saucepan lid.
- Cook the stuffed grape leaves over low heat for approximately 1 hour.
Stuffed grape leaves are served at room temperature or slightly chilled.
Notes
Serve stuffed grape leaves with
- Hummus
- Greek Salad
- Baba Ganoush
- Tabouli
- Pita Bread
The rice mixture for the stuffed grape leaves can be made a day or two ahead to save time. Or, you can roll and make the grape leaves and refrigerate them in advance as well.
Stuffed grape leaves will stay good in the refrigerator for 4-5 days.
- Cuisine: Greek
Keywords: stuffed grape leaves, vegan stuffed grape leaves, Dolmas, Dolmades, rice stuffed grape leaves
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