RESET360 with Camille McLaughlin
Snacks

Beef-Stuffed Grape Leaves

Jarred grape leaves rolled around ground beef, cauliflower, herbs, and warm spices, then simmered in lemony broth until tender.

Why you'll love Beef-Stuffed Grape Leaves

Stuffed grape leaves are made across the Mediterranean and the Middle East, from Greek dolmades to Lebanese warak enab, and the meat versions are a meal in a little package. Here ground beef is mixed with finely chopped cauliflower, onion, parsley, mint, dill, and warm spices, rolled into tight little parcels in jarred grape leaves, and simmered in broth and lemon until tender and fragrant.

The cauliflower does the job that rice usually does. Chopped very fine, it gives the filling a soft, grainy texture that holds the meat together and soaks up the lemony broth. Rolling the leaves tight and packing them snugly into the pot, seam side down, keeps them from unrolling as they simmer, and a plate set on top holds them in place.

They are good warm, at room temperature, or cold, which makes them a snack you can keep in the refrigerator all week.

Quick overview: This Beef-Stuffed Grape Leaves takes 45 min of hands-on time and about 1 hr 30 min in all and makes 6 servings, each about 6 rolls. You'll need a pot.

Jump to recipe

Beef-stuffed grape leaves with one cut open and lemon wedges
Prep 45 minCook 45 minTotal 1 hr 30 minServes 6Serving about 6 rollsYou'll need Pot

Ingredients

  • 1 jar (16 oz) grape leaves, about 40 leaves, rinsed Label: grape leaves, water, salt, and citric acid
  • 1 lb ground beef
  • 2 cups very finely chopped cauliflower (about 1/2 small head)
  • 1 small onion, finely chopped
  • 1/3 cup finely chopped parsley
  • 2 tbsp finely chopped mint
  • 2 tbsp finely chopped dill
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 3/4 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Prepare the leaves: Unroll the grape leaves and rinse them in a bowl of warm water to remove the brine. Snip off any stems. Set aside any torn leaves to line the pot.
  2. Make the filling: Mix the beef, cauliflower, onion, parsley, mint, dill, cinnamon, cumin, salt, and pepper in a bowl with your hands until evenly combined.
  3. Roll: Lay a leaf shiny side down with the stem end toward you. Put a heaping tablespoon of filling near the stem, fold the bottom up over it, fold in the sides, and roll it up tightly like a small cigar. Repeat with the rest.
  4. Pack the pot: Line the bottom of a wide pot with the torn leaves. Pack the rolls in snugly, seam side down, in layers.
  5. Simmer: Pour in the broth, lemon juice, and olive oil. Set a small heatproof plate on top of the rolls to hold them in place. Bring to a simmer, cover, and cook gently for 40 to 45 minutes, until the leaves are tender and the filling is cooked through to 160°F (71°C).
  6. Rest and serve: Let them cool in the pot for 15 minutes. Serve warm, at room temperature, or cold, with lemon wedges.

Storage and leftovers

Refrigerate in a sealed container with a little of the cooking liquid for up to 5 days.

They are good cold or at room temperature, or rewarm them gently in a covered pan. They freeze for up to 3 months.

Variations

  • Lamb: Use ground lamb in place of the beef.
  • With pine nuts: Add 1/4 cup toasted pine nuts to the filling.
  • Tomato: Add 2 tablespoons tomato paste to the broth for a richer sauce.
  • Yogurt sauce: Serve with whole-milk Greek yogurt stirred with garlic and mint.

Notes and tips

  • Roll tightly: Tight rolls stay together as they simmer.
  • Pack them snugly: Rolls packed close together hold their shape.
  • Use the plate: A plate on top keeps the rolls from floating and unrolling.
  • Check the grape leaf label: Look for grape leaves, water, salt, and citric acid.

Nutrition and mindful eating

  • Beef brings protein, iron, zinc, and vitamin B12 to a snack that holds.
  • Grape leaves are a vegetable themselves, with fiber, vitamin A, and vitamin K.
  • Cauliflower stands in for the rice and adds fiber and vitamin C.
  • Fresh herbs and warm spices bring layers of flavor, and the lemony broth keeps them bright.
  • As you eat, notice the tangy leaf, the tender filling, and the warm spices, and pay attention to how a few savory rolls satisfy you between meals.

Frequently asked questions

Have a question about this Beef-Stuffed Grape Leaves? Start here, with the questions people ask most.

Where do I find grape leaves?

In jars near the olives or in the international aisle.

Why cauliflower instead of rice?

Finely chopped cauliflower gives the filling the soft, grainy texture rice usually brings and keeps it grain-free.

Can I make them ahead?

Yes. They taste even better the next day and keep for 5 days.

Can I freeze them?

Yes. Freeze cooled rolls in a single layer, then pack them in a bag for up to 3 months.

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Tags: Snacks, Mediterranean, Dairy-Free, Gluten-Free Swap