Dolmades — Greek Stuffed Grape Leaves with Avgolemono Sauce | PJ Kabos Recipe
- May 30, 2024
- 9 min read
Greek Classic — Stovetop main meal or appetizer
Serves 6 to 8 — makes about 30 stuffed grape leaves
High-Phnolic Oil Used in this Recipe:
Family Reserve Organic Medium (White Bottle)
Family Reserve Organic Phenolic Shot (Gold Bottle)
Dolmades are one of Greece's classic stuffed dishes. Although they are generally considered distinct from the baked vegetable dish known as gemista, both reflect the tradition of filling simple ingredients with herbs, rice, and other flavorful fillings, then serving them with generous amounts of extra virgin olive oil.
PJ Kabos recipes are created to highlight the depth, balance, and character of high-phenolic extra virgin olive oil — bringing everyday dishes to life in a simple, natural way.
Dolmades: An Ancient and Traditional Dish
Delicious, nutritious, and generously infused with extra virgin olive oil, dolmades are a much-beloved dish. These tender stuffed grape leaves, served with creamy avgolemono — egg-lemon sauce — are fun to prepare with friends or with eager young helpers in the kitchen. Whether served as a light meal or as part of a Mediterranean table of appetizers, dolmades have delighted families for generations and remain a favorite around the world.
People have been eating vine leaves for thousands of years — alongside olives and olive oil — since the earliest days of Mediterranean civilization. (See History & Recipe: "Dolmades"—Stuffed Grape Leaves for a brief but fascinating history of dolmades.) They were enjoyed by the ancient peoples of the Middle East and Mediterranean, and they continue to grace tables throughout the region today — a gentle reminder that, despite the passing centuries, we really aren't that different.
Are Dolmades Gemista?
Literally, yes. The Greek word gemista simply means “stuffed.”
In everyday Greek cooking, however, the word usually refers to baked stuffed vegetables such as tomatoes, peppers, zucchini, etc.. Although dolmades are also stuffed, they have long been considered their own traditional dish. Rather than being baked, stuffed grape leaves are gently simmered on the stovetop and are most often served with avgolemono sauce.
Like gemista, dolmades celebrate the Mediterranean culinary style of transforming simple, fresh ingredients into something memorable. While they are cooked differently, both remain enduring favorites of Greek home cooking.
Dolmades — Watch Video
Recipe: Stuffed Grape Leaves
Ingredients
For the filling
2 lbs. grape leaves, fresh (when in season) or from a jar
1 pound beef, ground (lamb or chicken or pork may also be used)
¼ cup rice, basmati (or whichever is preferred)
⅓ cup parsley, finely chopped
2 medium onions, finely chopped
1 egg, separated
⅛ teaspoon salt
⅛ teaspoon pepper
3 tablespoons Family Reserve Organic Medium, for coving the bottom of the cooking pot
1 cup Family Reserve Organic Medium, for pouring over the stuffed grape leaves
3 tablespoons Family Reserve Organic Medium, for drizzling over the leaves when serving
1 lemon, juice
1 lemon, sliced
warm water, enough to cover stuffed vine leaves in the pot
Note: Total amount of Family Reserve Organic Medium used: approximately 1⅓ cups
For fresh vine leaves
½ cup salt
1 big pot of boiling water
ice cubes
Preparation
If using fresh vine leaves
The leaves must be blanched in order to soften them and to lock in the nutrients and flavors.
Fill a large pot with water, add salt and bring to boil.
While waiting for the water to boil, run the fresh grape leaves under a shower of cold water to remove any dirt that might be clinging to them.
Fill a bowl with cold water and ice cubes in which to dunk the leaves after their boiling bath (this stops the cooking process).
Blanching the leaves
One by one, carefully place the vine leaves in the boiling, salted water until several are boiling together. The leaves float so after about 2 to 3 minutes turn the leaves over so that both sides are immersed in the boiling water, a total of about 6 minutes, or until the leaves soften.
With a perforated spoon, carefully remove from the boiling water and place in the iced water to stop the cooking process. Do this with all the leaves. Then place the leaves in a colander to drain.
If using vine leaves that have been preserved in a jar
Carefully remove the rolled-up leaves from the jar and taking them by their short stems open and separate each one, taking care not to tear them. (Note: Some leaves will get torn but don’t discard them; they will be used to line the bottom of the pot and the top layer of stuffed leaves.)
Fill a bowl with water and let the leaves soak, about 10 minutes, to remove some of the brine that was used to preserve them.
Rinse and drain. (Note: They don’t have to be totally dry.)
For the filling
In a bowl mix together the beef, rice, parsley, onions, egg white, salt and pepper.
Into a wide pot pour 3 tablespoons Family Reserve Organic Medium.
Line the bottom of the pot — 3 leaves thick — and a bit up the sides of the pot with the torn or very small grape leaves.
Set aside some leaves for covering the top layer of the stuffed grape leaves.
For assembling the stuffed grape leaves
Cut a 2 foot long section of bake paper. Place it on your favorite work surface and place 6 to 8 leaves, shiny side down, upon it.
Take a heaping teaspoon of filling and place it near the top, in the middle of the leaf (on the dull, vein side).
Fold the 2 upper sides of the leaf over it — the right and left side — then roll downwards folding more as you go, as necessary. The leaves shouldn’t be rolled too tightly nor too loosely, just use your common sense and you will have a nicely rolled foodie “work of art!” And it’s something the kids or grandkids can do, too!
As you finish with each stuffed leaf place side by side in the pot. You may make several layers within the pot, as needed by the amount of leaves rolled and the size of your pot.
When finished with the last roll, cover the top layer with the set aside leaves (or alternatively, use lemon slices as in the video).
Pour 1 cup of PJ Kabos Extra Virgin Olive Oil over it all.
Fill the pot with enough warm water to cover the stuffed vine leaves, then cover the leaves with a heavy, ovenproof dish (this is necessary to prevent the stuffed grape leaves from “dancing” in the pot and coming apart).
Simmer on the stovetop for 1 hour, or until the leaves are tender. There should be at least 1½ cups of broth left in the pot (this is needed for the avgolemono—egg lemon—sauce.)
Remove from the fire.
Remove the plate from the pot, careful not to burn yourself.
For the avgolemono—egg-lemon—sauce
In a small bowl, beat the egg yolk, add the lemon juice, then using a ladle, slowly, while continuously beating the egg/lemon mixture — so that the egg doesn’t curdle — add 1½ cups very hot broth from the stuffed vine leaves.
Pour the avgolemono sauce over the stuffed grape leaves and gently shake the pot around over a low fire to thicken the sauce and mix it all together.
Serving Suggestions
Serve dolmades warm, at room temperature, or chilled.
They make a satisfying main meal with plain Greek yogurt, a few olives and village bread. Alternatively, they make an elegant appetizer for family gatherings and celebrations.
For a special flavor, drizzle with Family Reserve Organic Phenolic Shot and finish with a light sprinkle of sea salt just before serving.
Serves
Depending on the size of the leaves and the amount of stuffing used for each leaf this recipe makes about 30 stuffed vine leaves; if you require more, simply double the recipe...and make a party of rolling the leaves—and then eating them!
Tips
Tip Number 1
The bottom of the pot is lined with the small or torn grape leaves to keep the carefully rolled dolmades from sticking during cooking. As an added bonus, these leaves simmer in the flavorful juices of the pot and become delicious in their own right. If you have any filling left over, simply enjoy it with these tender leaves — a deconstructed dolmades meal, and a cook's treat!
Tip Number 2
An easy way to remove the plate from the boiling pot without getting burned is to use a spatula and an oven mitt or latex gloves. Gently push the spatula under the plate with one hand then with the glove-protected other, take a hold of the plate and remove it.
Tip Number 3
Stuffed grape leaves freeze well so you can make ahead for a party.
Kali Orexi — Good Appetite!
Please see History & Recipe: "Dolmades"—Stuffed Grape Leaves. It's another of those wonderful dishes that has its roots in antiquity.
The Most Recent Harvest (2025–26)
Please note: Phenolic levels and profiles vary with each harvest.
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Hydroxytyrosol (& derivatives): 14+ mg/20 g (far above the EU health claim threshold)
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Secondary Use: Finishing, Vinaigrettes
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Very High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 699 mg/kg (HPLC), at production
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Primary Use: Daily Phenolic Shot, Finishing
Secondary Use: Baking, Cooking
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High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 7+ mg/20 g (more than meets the EU health claim threshold)
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High-Phenolic Extra Virgin Olive Oil
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Hydroxytyrosol (& derivatives): 5+ mg/20 g (meets the EU health claim threshold)
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Taste Intensity: Medium
Extra Virgin Olive Oil
Phenols 250-300 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 3+ mg/20 g (below the EU health claim threshold; still an excellent EVOO)
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Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil’s character and overall tasting experience.
A thoughtful exploration of aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape the tasting experience.
Learn how to choose a good olive oil with simple, practical guidance on freshness, origin, packaging, and what truly matters in quality. A simple checklist is included.
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