Dolmas
Dolmas, a classic Mediterranean dish, are a labor of love. But with a few clever shortcuts and some smart substitutions, you can have these stuffed grape leaves on the table in no time. Using cauliflower rice instead of traditional rice cuts down on cooking time and adds a subtle sweetness to the filling. And while fresh herbs are always preferred, dried herbs will do just fine in a pinch. The key to perfect dolmas is to roll them tightly so that they don't fall apart during cooking. Once they're rolled, you can bake them in the oven or fry them in a pan. Serve dolmas warm with a dollop of yogurt sauce or a squeeze of lemon juice.
Dolmas are a dish that has been enjoyed for centuries throughout the Mediterranean region. The earliest known recipes for dolmas date back to the 4th century BC, and the dish is believed to have originated in Persia. Dolmas are typically made with grape leaves, but other leaves such as cabbage, Swiss chard, and collard greens can also be used. The filling is usually made with rice, meat, and vegetables, and the dolmas are often cooked in a tomato-based sauce. In this recipe, we've made a few modern updates to the classic dolma recipe. We've used cauliflower rice instead of traditional rice, dried herbs instead of fresh herbs, and we've baked the dolmas in the oven instead of frying them. The result is a dish that is lighter and healthier than traditional dolmas, but still just as delicious.
Dolmas Dolmas Dolmas Dolmas
Prep time: 30 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup cauliflower rice
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 grape leaves
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the cauliflower rice, onion, parsley, mint, olive oil, oregano, thyme, salt, and pepper. Mix well.
  3. Place a grape leaf on a flat surface. Place about 1 tablespoon of the filling in the center of the leaf. Fold the bottom of the leaf up over the filling. Fold the sides of the leaf in towards the center. Roll up the leaf tightly, starting from the bottom.
  4. Place the dolmas in a single layer in a baking dish. Bake for 20-25 minutes, or until the grape leaves are tender and the filling is cooked through.
  5. Serve warm.
Why It Works
  • Cauliflower rice cooks much faster than traditional rice, so you can have these dolmas on the table in no time.
  • Dried herbs are just as flavorful as fresh herbs, and they're much easier to store.
  • Baking the dolmas in the oven is a healthier and easier way to cook them than frying them.