Stuffed Grape Leaves (Dolma-Style Cabbage Rolls)
Super tasty, original, a family-friendly main! Stuffed grape leaves win people over from the first bite. Serve them with sides, sauces, salads - or on their own. A wonderfully delicious dish that’s perfect for a festive table.
Updated : 26 December, 2025
Easy
About 1 hour.
Ingredients
1 liter
Broth
50
Grape leaves
Filling
800 grams
Beef mince
80 grams
Rice
25 grams
Cilantro
25 grams
Parsley
1 grams
Cumin
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make stuffed grape leaves? First, prepare the filling ingredients. You can use any ground meat: pork, beef, or mixed. I used beef. If needed, thaw it in advance. Use any rice you like: long-grain, short-grain, or parboiled - just not broken rice.
Step 2
Rinse the rice under running water until the water runs clear, then cook it in water until half-done (al dente). The rice-to-water ratio should be 1:3 to 1:4. Drain in a colander and cool. The rice should be fluffy and not overcooked.
Step 3
Pat the parsley and cilantro dry and finely chop them.
Step 4
In a bowl, combine the ground meat, rice, and chopped herbs. Add cumin, salt, and pepper. You can also add a ready-made mixed dry meat seasoning.
Step 5
Mix the filling thoroughly.
Step 6
Prepare the ingredients specifically for dolma. Pickled grape leaves are essential - there’s no substitute. For the liquid, use any broth: meat, chicken, or vegetable. Or use plain boiled water.
Step 7
Pat the pickled grape leaves dry.
Step 8
Place one grape leaf on a flat plate, shiny side down, and spread it out. Use only whole leaves for dolma. Set any torn leaves aside - you’ll need them later.
Step 9
Place a little filling on the wide part of the leaf. It’s easier if you first shape the filling into a small oval “sausage.”
Step 10
Roll the leaf up, tucking in the side edges. Because of the leaf’s shape, the rolls won’t unroll and the filling won’t show through. Make sure that’s the case.
Step 11
Roll all the remaining pieces the same way. While rolling, I caught myself thinking it’s much nicer to form rolls in grape leaves than in cabbage - though you do have to roll a lot of them.
Step 12
Line the bottom and sides of a cauldron or a heavy-bottomed pot (the one you’ll cook the dolma in) with the torn/extra leaves.
Step 13
Arrange the rolled pieces on top.
Step 14
Place a small plate or saucer on top of the rolls. This prevents vigorous boiling and slows down water evaporation.
Step 15
Pour in the prepared broth so it completely covers the rolls. Simmer over low heat for about 40-50 minutes. Adjust the exact time to your stove. After 30 minutes of simmering, taste the liquid and add more salt if needed. Remove from the heat and let stand for 10 minutes. During this time, some broth will absorb into the leaves and the filling will be even juicier.
Step 16
Unbelievably delicious!!!! Enjoy your meal!
Author note
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