Vegetarian Stuffed Grape Leaves

Reviews
Get
FREE
Recipes!
Get My Favorite Recipe

If there’s one dish I could eat every day for the rest of my life, those vegetarian stuffed grape leaves will be one of the tops. A vegetarian appetizer right from the Mediterranean, this dish comes with memories and traditions.

Vegetarian Stuffed Grape Leaves, also known as dolma, are a cherished part of Middle Eastern and Greek cuisine. Whether filled with rice and herbs or rice and lamb, these tender rolls are a staple on mezze tables and festive gatherings alike.

This vegetarian version is fresh, flavorful, and perfect alongside dishes like fattoush, tzatziki, or cucumber yogurt salad.

Ingredients for Vegetarian Stuffed Grape Leaves

Vegetarian Dolma With Pomegranate Molasses

  • Grape Leaves (Dolma Leaves): If you can’t find fresh, jarred grape leaves are a great alternative. They add a mild, tangy flavor and soft texture. Don’t worry—I’ll guide you through how to prep them below for perfect results.

 Filling:

  • Bulgur #4: This medium-sized bulgur is washed with cold water, not soaked, to maintain its texture and absorb delicious flavors.
  • Tomatoes: Chopped tomatoes add a juicy and slightly tangy element to the filling.
  • Onion: Chopped onion contributes a sweet and savory note.
  • Garlic: Minced garlic cloves infuse the filling with a delightful, aromatic kick.
  • Italian Parsley: Freshly chopped Italian parsley provides a fresh, herbaceous flavor.
  • Tomato Paste: Tomato paste adds depth and richness to the filling.
  • Bell Pepper Paste: Bell pepper paste is sweet and slightly smoky.
  • Olive Oil: Olive oil enhances the flavors and adds a silky texture.
  • Fresh Lemon Juice: The zesty lemon juice brightens up the filling.
  • Cumin, Coriander, Salt, and Black Pepper blend earthy, nutty, and savory notes.
  • Fresh Pomegranate Seeds: The new pomegranate seeds bring a burst of juicy, sweet-tart flavor, adding a delightful contras
  • Potatoes: Sliced potatoes are layered in the pot, becoming tender and absorbing the savory goodness.

 Stock:

  • Water: Water is used initially to add to the pot and create the cooking liquid.
  • Pomegranate Molasses: Pomegranate molasses adds a tangy and sweet richness to the dish.
  • Olive Oil: More olive oil contributes to the overall lusciousness.
  • Dry Mint: Dry mint adds a touch of herbal freshness.
  • Salt: Salt brings out the flavors and balances the dish beautifully.

Preparing the Grape Leaves Fresh Vs Jarred

Vegetarian Dolma With Pomegranate Molasses

Preparing dolma demands a careful approach, especially concerning the grape leaves. Here’s a detailed guide tailored for both fresh and jarred variants:

  • PreparationFresh Grape Leaves: Start by carefully removing any thick stems. If the leaves are stacked together, gently separate them to ensure they’re individual leaves. Jarred Grape Leaves: Begin by rinsing the leaves thoroughly under cold water to wash away any preservatives or brine. Once rinsed, remove any thick stems, and, similar to the fresh variant, ensure they do not stick together.
  • Blanching the Grape Leaves: Heat a sizable pot of water until boiling. Immerse fresh grape leaves for roughly 2 minutes. For jarred grape leaves, given their increased thickness, consider blanching for about 3 minutes. The precise duration might fluctuate depending on leaf thickness, so monitor closely.
  • Draining and Cooling: Arrange a colander atop a tray to catch residual water. Post-blanching, utilize a large slotted spoon to transfer the leaves to the colander, ensuring effective water drainage. Let the grape leaves cool entirely before progressing to the wrapping stage.
  • Wrapping: Moderation is essential when stuffing and wrapping the grape leaves. Do not overstuff to avoid the leaves from rupturing during cooking. Once your dolma is neatly wrapped, allowing it some resting time post-cooking is imperative. This pause ensures flavors amalgamate splendidly, promising an exquisite taste.

Variations of Vegetarian Dolma

Stuffed grape leaves, or dolma, come in many delicious variations across the Mediterranean. There’s something for everyone, from Greek-style dolma to those inspired by other cultures. You can experiment with different fillings like rice, bulgur, or various vegetables, including bell peppers. If you’re feeling adventurous, try using cabbage leaves instead of grape leaves for a unique twist. I have a recipe for stuffed cabbage leaves on my blog, so be sure to check that out. No matter which variation you choose, dolma will surely be a flavorful and satisfying dish.

Tips for Storing and Reheating

To ensure the flavors of your vegetarian dolma remain fresh and delightful, store any leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy them again, reheat the dolma gently in a microwave, using a microwave-safe dish covered with a lid or plastic wrap. Ensure they are warmed throughout before serving.

Alternatively, they can be reheated on the stovetop over low heat in a covered pan with added broth or water to prevent drying. This method helps retain the rich flavors and ensures the dolma remains moist. Always serve hot and savor the blend of spices, rice, and vegetables wrapped in tender grape leaves.

How to Make Vegetarian Stuffed Grape Leaves

Preparation

1.

How to Prepare Grape Leaves

Bring a pot of water to a boil. Working in batches, submerge the grape leaves for 2 minutes to soften. Use a mesh strainer to transfer them to a colander to drain. Repeat until all leaves are blanched and ready to roll.

Mark as complete
2.

Prepare the Filling

In a bowl, combine the rinsed and drained bulgur with the chopped tomatoes, onion, garlic, parsley, tomato paste, and bell pepper paste. Add cumin, coriander, salt, and pepper, then mix to coat evenly. Drizzle in the olive oil and lemon juice, and stir until everything is well combined.

Mark as complete
3.

Get Ready to Roll

Once the grape leaves are cool enough to handle, place one leaf on a flat surface with the shiny side facing down and the stem end closest to you.
Mark as complete
4.

How to Roll Grape Leaves

Once the grape leaves are cool enough to handle, lay one leaf flat with the shiny side down and the stem end closest to you. Place about 1 teaspoon of filling near the base, aligned with the main vein. Fold in the sides, then roll tightly from the bottom up, tucking as you go to form a neat, sealed roll.

Mark as complete
5.

Finish Rolling the Dolmas

Roll each leaf firmly but gently to keep the filling secure, leaving a bit of space for it to expand during cooking. Repeat with the remaining grape leaves and filling until all are rolled and ready to cook.

Mark as complete
6.

Layer and Prepare for Cooking

Line the bottom of a large pot with a few grape leaves to prevent sticking. Add a layer of potato slices, then sprinkle with pomegranate seeds. Carefully arrange the rolled grape leaves in snug layers over the top. Place a small heatproof plate over the dolmas to keep them from unraveling as they cook.

Mark as complete
7.

Prepare the Cooking Liquid

Bring the pot of layered dolma to a gentle boil over medium-high heat. Meanwhile, in a separate bowl, whisk together water, pomegranate molasses, olive oil, dried mint, and salt to create a flavorful cooking sauce.

Mark as complete
8.

Simmer the Dolma

Pour the prepared sauce evenly over the layered grape leaves. Bring the pot back to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the grape leaves are tender and the filling is fully cooked. Taste one to check for doneness and adjust cook time if needed.
Mark as complete
9.

Rest & Serve

Once the dolma is fully cooked, turn off the heat and let it rest, covered, for 15 minutes. This allows the flavors to meld and the rolls to cool slightly for the perfect texture.

Serve and enjoy your delicious Vegetarian Stuffed Grape Leaves—a true taste of Mediterranean tradition!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
2 jars of grape leaves about 100 grape leaves
For the Stuffing:
2 cups Bulgur, # 4, washed with cold water
1 cup diced tomatoes
1 cup chopped onion
5 garlic cloves, minced
1/2 cup Italian parsley, chopped
1 tablespoon tomato paste
1 tablespoon bell pepper paste
1/4 cup olive oil
½ cup fresh lemon juice
1/2 tablespoon cumin
½ tablespoon coriander
½ tablespoon salt
1 teaspoon black pepper
¼ cup fresh pomegranate seeds
For the Pot Arrangement:
4 small potatoes, peeled and sliced about ½ inch in width
For the Stock:
1 cup water (to initially add to pot)
1 cup water (for mixture)
1 tablespoon pomegranate molasses
1/4 cup olive oil
1 tablespoon dry mint
½ tablespoon salt

Preparation

1
How to Prepare Grape Leaves
Bring a pot of water to a boil. Working in batches, submerge the grape leaves for 2 minutes to soften. Use a mesh strainer to transfer them to a colander to drain. Repeat until all leaves are blanched and ready to roll.
2
Prepare the Filling
In a bowl, combine the rinsed and drained bulgur with the chopped tomatoes, onion, garlic, parsley, tomato paste, and bell pepper paste. Add cumin, coriander, salt, and pepper, then mix to coat evenly. Drizzle in the olive oil and lemon juice, and stir until everything is well combined.
3
Get Ready to Roll
Once the grape leaves are cool enough to handle, place one leaf on a flat surface with the shiny side facing down and the stem end closest to you.
4
How to Roll Grape Leaves
Once the grape leaves are cool enough to handle, lay one leaf flat with the shiny side down and the stem end closest to you. Place about 1 teaspoon of filling near the base, aligned with the main vein. Fold in the sides, then roll tightly from the bottom up, tucking as you go to form a neat, sealed roll.
5
Finish Rolling the Dolmas
Roll each leaf firmly but gently to keep the filling secure, leaving a bit of space for it to expand during cooking. Repeat with the remaining grape leaves and filling until all are rolled and ready to cook.
6
Layer and Prepare for Cooking
Line the bottom of a large pot with a few grape leaves to prevent sticking. Add a layer of potato slices, then sprinkle with pomegranate seeds. Carefully arrange the rolled grape leaves in snug layers over the top. Place a small heatproof plate over the dolmas to keep them from unraveling as they cook.
7
Prepare the Cooking Liquid
Bring the pot of layered dolma to a gentle boil over medium-high heat. Meanwhile, in a separate bowl, whisk together water, pomegranate molasses, olive oil, dried mint, and salt to create a flavorful cooking sauce.
8
Simmer the Dolma
Pour the prepared sauce evenly over the layered grape leaves. Bring the pot back to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the grape leaves are tender and the filling is fully cooked. Taste one to check for doneness and adjust cook time if needed.
9
Rest & Serve
Once the dolma is fully cooked, turn off the heat and let it rest, covered, for 15 minutes. This allows the flavors to meld and the rolls to cool slightly for the perfect texture. Serve and enjoy your delicious Vegetarian Stuffed Grape Leaves—a true taste of Mediterranean tradition!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

Never Miss a Recipe

Subscribe to my newsletter for authentic Mediterranean recipes, essential cooking tips, and the latest food news, all delivered directly to your inbox for FREE. Let’s create memorable dishes together!

    You will not receive any spam
    I would love to hear your experience!

    Tried this recipe? I would love to hear your thoughts! Drop a comment below and share your dolma experience with our community. Don’t forget to tag us on your socials when you showcase your best dish yet!

    Leave a Reply

    Your email address will not be published. Required fields are marked *