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Dolmas (ala Swiss Chard leaves as the wraps)

Serving Size


  • 1 c ground lamb (we did 1 pound ground beef)
  • 2 c finely chopped onion
  • 1/4 c finely chopped parsley
  • 1/4 c finely chopped dill
  • 1/4 c uncooked white rice

Recipe Directions

Line a Dutch oven with several grape (or swiss chard) leaves, using the small or torn ones.  Stuff the remaining large whole leaves, reserving a few leaves for the top.  One at a time, place each leaf vein side up.  Put a heaping tablespoon of stuffing on the leaf near the stem end.  Fold the stem end over the stuffing, then fold in the two sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package.  Place seam side down in the prepared pot.  Pack the leaves in a single layer, then repeat with a second layer.

Drizzle over the top:
3 tblsp olive oil

Pour in:
2 c chicken or beef broth or water

Cover the top with the reserved grape (or swiss chard) leaves and weight with a heatproof plate.  cover the pan and simmer over low heat until the rice is cooked, 30-40 minutes.  Serve hot or cold.

The Joy of Cooking starts out with a recommendation for a vegetarian option:  "...(O)mit the lamb, double the amount of rice, and add 1/2 dried currants and 2 tblsp pine nuts to the filling mixture; pour an additional 1 cup water into the pan before cooking."

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