Meatless Dolmades in the Oven

"Stock up on patience - because the smaller the dolmades, the tastier they are. But the effort is worth it, I promise."
Preparation20 min.
Cooking50 min.
Тotal70 min.
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  • rice - 2 1/2 cups
  • leeks - 4 sprigs
  • onions - 2 bunches fresh + 1 large head
  • mushrooms - 1 cup, finely chopped
  • oil - or olive oil
  • butter - 3 1/3 tbsp (50 g)
  • black pepper - 1 tsp, freshly ground
  • chili peppers - 1, finely crushed
  • salt
  • vine leaves - for the wraps, can use cabbage leaves
  • peppers - red, dried, soaked in water
  • cabbage juice - 2 cups at least


Heat about 2/5 cup (100 ml) of oil and the butter in a large pot and fry the finely chopped leeks, onion head and green onions, and once soft, add the finely chopped mushrooms. Once they soften as well, add the rice, stir fry until done and add 1 cup of hot mushroom broth.

Add the chili peppers and all the spices. Once the rice absorbs the liquid and swells, remove the filling from the heat. Fill the vine leaves with it, putting a spoonful in each one, and wrapping them tightly. Arrange them in greased tray or clay pot.

Pour in enough hot water to cover them and distribute several more vine leaves. Put to bake in a moderate oven.

Once the water comes to a boil, reduce the oven and bake until finished.


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