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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 15 servings |
||
| Calories 176 | ||
| Calories from Fat 97 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 50mg | 16% | |
| Sodium 661mg | 27% | |
| Potassium 186mg | 5% | |
| Total Carbohydrate 10.7g | 3% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.1g | ||
| Protein 8.0g | 15% | |
SERVES 15
Davie Crockett's Ground Beef Wrap-Ups
From: Chef #617133
On Aug 27, 2009
delicious !!! I have always loved dolmas but thought they were too difficult to make. Thank you for one of the easiest recipes I've ever made. Everyone loved them even my son-in-law who refuses to eat anything foreign. I used all lamb and omitted dill since Im not a fan. The lemon sauce was sooo delicious as well and we used the leftover lemon sauce on our eggs the next morning and had a kinda eggs benedict breakfast
From: xpnsve
On Sep 13, 2007
Beautiful! I didn't have lamb, so I used ground beef and my sweetie loved them! About 6 or 7 months ago, my sweetie told me that if I ever made him dolmas, he'd marry me! Thanks for the great recipe, I just may be on my way down the aisle!!
9-13-07 Follow up: These worked liked a charm, he DID marry me, LOL! We celebrate our 1st wedding anniversary next week! Thanks again
From: Culigrill
On Jun 8, 2008
Better than any $16 Greek restaurant entree I've ever eaten. I used all ground buffalo and changed nothing else in the recipe. My husband and 7-yr old son both wolfed them down. We didn't think we'd like the sauce - it was very thin and yellow compared to restaurant sauce, and I do not like egg yolks. But it was wonderful, I'll never eat grape leaves out again. I'd keep the sauce on low-med heat until the dolmas are ready. It will crust over, but when you whisk it back in, you'll never know. This keeps it not only hot but a bit thicker. This recipe called for only 8 oz. jar of leaves, and I had a 16 oz. jar. I don't know how to store the remainder, so I guess I need to make them again. Wonder if they freeze well? Anyway, fabulous recipe that I will repeat.
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