Dolmades (Stuffed Grape Leaves)

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Dolmades (Stuffed Grape Leaves)
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
278
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie278 kcal(13 %)
Protein5.44 g(6 %)
Fat17.81 g(15 %)
Carbohydrates27.62 g(18 %)
Sugar added0 g(0 %)
Roughage7.91 g(26 %)
Vitamin A1,407.99 mg(175,999 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.42 mg(20 %)
Vitamin B₆0.29 mg(21 %)
Folate56.77 μg(19 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.43 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.95 mg(19 %)
Potassium290.52 mg(7 %)
Calcium204.73 mg(20 %)
Magnesium66.27 mg(22 %)
Iron2.43 mg(16 %)
Iodine0.67 μg(0 %)
Zinc0.67 mg(8 %)
Saturated fatty acids2.27 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
300 grams pickled Grape leaf
200 grams Long grain rice
200 grams onions
5 Tbsps olive oil
4 Tbsps Pine nuts
4 Tbsps raisins
½ bunch parsley
½ bunch Dill
2 sprigs mint
juice of lemons
1 organic lemon
salt (and pepper)
1 generous pinch Ground allspice
fresh Grape leaf (for garnish)
How healthy are the main ingredients?
Long grain riceonionPine nutsraisinsolive oilparsley

Preparation steps

1.

Take the grape leaves apart carefully. Rinse in cold water, drain and place on a towel. Blanch the fresh grape leaves for 5 minutes in salted water.

Peel the onions and grate into a bowl. Heat some olive oil and sauté with the pine nuts and raisins briefly. Rinse the rice, drain and add to the onions. Mix everything and sauté over medium heat.

2.

Pour in 3/8 liter of water (approximately 1 1/2 cups), season with salt, pepper and allspice and cook over low heat for about 15 minutes while stirring.

Rinse the herbs, chop finely and mix with the rice. Lay the grape leaves on a work surface and cut off the stems. Spoon 1 teaspoon of rice onto the wide end of each leaf. Fold both sides over the filling and roll up. 

3.

Lay the rolls with the leaf ends down in a pan with a wide base. Drizzle with lemon juice and oil. Cover with an upturned plate and pour in enough hot water so that they are covered.

Cook over low heat for 1 hour and then leave to cool in the pot.

Arrange on fresh vine leaves and serve garnished with lemon slices.