Stuffed Grape Leaves

Ellen Whiteman

Stuffed Grape Leaves is a Middle Eastern appetizer that is vegan, healthy, and Mediterranean. It is made with ground beef, long grain white rice, sweet onion, seasoned salt, Himalayan pink salt, black pepper, garlic powder, tomato juice, and grape leaves. This dish is suitable for those following a KETO or Paleo diet.

Signup to Dinnerfy to explore more

Sign up
🍗 Paleo

20 mins

50 mins

Nutritional Value



Total: 9Serves: 4
9/8 lbs Ground Beef

85% lean

2/3 cup Long-Grain White Rice
3/4 cup Sweet Onion

small-diced, such as Vidalia (about 1 small)

1/2 tsp Seasoned Salt
1/2 tsp Himalayan Pink Salt
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
1 cup Tomato Juice
1 jar Grape Leaves

drained and rinsed well


Step 1 : Mixing the Meat Mixture

In a large bowl, combine the ground beef, rice, onion, ¼ teaspoon of the seasoned salt, ¼ teaspoon of the pink salt, ⅛ teaspoon of the pepper, the garlic powder, and ⅓ cup of the tomato juice. Stir to mix well.

Step 2 : Lining the Pot

Use 5 or 6 whole grape leaves to line the bottom of a Dutch oven or medium saucepan.

Step 3 : Rolling the Stuffed Grape Leaves

Lay 1 large grape leaf vein side up on a work surface, wide end toward you. Spoon 2 tablespoons of the meat mixture onto the wide end of the leaf. Fold in the sides of the leaf and roll the meat mixture up into the leaf to create a firm package. Place in the pot, seam side down. Repeat with the remaining leaves (reserve 2 or 3) and meat mixture to make about 36 rolls, layering them in the pot as you go. They should touch.

Step 4 : Preparing the Cooking Liquid

In a small bowl, stir together 4 cups water, the remaining ⅓ cup tomato juice, ¼ teaspoon seasoned salt, ¼ teaspoon pink salt, and ⅛ teaspoon pepper. Pour it over the rolls.

Step 5 : Cooking the Stuffed Grape Leaves

Place the reserved leaves over the rolls and cover the pot. Set the pot over medium-high heat and bring the liquid to a boil. Reduce the heat to low and simmer until the rice is tender (remove a roll to check), 45 to 50 minutes.

Step 6 : Serving

Serve warm or at room temperature.

Step 7 : Storage

Store in a closed container in the refrigerator for up to 3 days.

User Ingredient

User Instructions