Stuffed Grape Leaves - Dolmades
For All Stages of the ITG Diet Plan
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Ingredients
For 4 Servings(s) (
)
Recipe
- 0.25 cup(s) extra virgin olive oil
- cup(s) beef or chicken broth
- 1 teaspoon(s) dried parsley
- 1 medium onion
- 1 teaspoon(s) dried dill weed
- 1 clove garlic, minced
- sea salt & pepper to taste
- 1 pound(s) ground beef, turkey or lamb
- 1 cup(s) cauliflower florets, finely chopped
- 9 ounce(s) grape leaves
- 1.5 teaspoon(s) grated lemon zest
- 1 lemon, juiced
- 1 teaspoon(s) each of allspice and cumin (optional)
Stuffed Grape Leaves - Dolmades Directions
- Preheat oven to 350o F
- Brown meat in 2-3 tbsp olive or grape seed oil, add in onion and garlic, saute.
- Add precooked cauliflower (microwave on high 2-3 minutes until tender), lemon zest, 1/3 cup broth and cook 5-7 minutes
- Remove from heat and add dill weed, mint, allspice and cumin, salt and pepper to taste
- Remove grape leaves from jar, separate, lay flat in pan, rinse in cold water and carefully drain and place on paper towels - trim large stems
- Lay grape leaves shiny side down on work surface and put 1 to 1.5 teaspoons of filling near center of leaf. Fold up and over left ot right to keep filling secure and fold both sides up and inward into snug tubular shape
- Place unused grape leaves on bottom of glass or ceramic deep dish, place stuffed grape leaves on top. Can stack leaves in dish on top of each other if needed
- Add beef or chicken broth to just below top layer of leaves, sprinkle with olive oil and add lemon juice
- Cover with aluminum foil and bake for 2 hours or until tender
- Recipe Courtesy of Melita from Best Weight On You in Altamonte Springs, Florida
