Low carb, keto friendly Greek dolmades (cabbage wrapped meatballs) in the oven, without rice gluten free and also diabetic friendly!
Keto / low carb
Dolmades are one of the most popular winter dishes in Greece.
Winter is the season of cabbage and there are several types of this vegetable.
This time I chose to use savoy cabbage to roll the dolmades. This cabbage has embossed dark leaves and tastes both like white cabbage and kale (Wirsing Kohl).
This type of cabbage is very popular in Germany.
Baked dolmades in the oven have better flavor and hold their shape.
I also prefer "avgolemono" as a sauce.
I like to add this sauce on the plate. So I have two options: Dolmades with avgolemono or plain.
No matter what you choose, it's going to be very tasty!
Keto Oven Dolmades
Portions 8-9 ( 26 dolmades)
• Ingredients:
1 / Cabbage of your choice
1300 g / Mixed minced meat (with fat)
(Pork, beef)
1 / Onion
1 / Small tomato
1 1/2 tsp / Baking soda
2 Tbsp / Apple cider vinegar
20 g / Salt
1 bunch / Chopped parsley
1 bunch / Chopped dill
5 g / Paprika
1/2 tsp / Pepper
20 ml / Olive oil
2 / Egg whites
20 g / Reduced fat almond flour
or coconut flour
130 g / Butter
50 ml / Olive oil
350 ml / Broth or boiling water
• Ingredients for the avgolemono sauce:
Juice of 1 lemon
1/3 tsp / Guar gumm
2 / Egg yolks
The broth of the backed dolmades
Salt and pepper (if needed)
• Instructions:
1 In a large saucepan, boil enough water with 1 Tbsp of salt.
2 Cut the stalk from the cabbage and place in the boiling water to scald its leaves.
3 Remove the leaves that are slighty softened and place in a pan to cool.
4 Remove the hard stalks of the leaves.
5 Preheat the oven at 180°C
(air assisted).
• For the filling:
1 Chop the herbs and onion and knead all the filling ingredients except butter, broth and olive oil.
2 Wrap the dolmades as usual.
3 Arrange the dolmades in an oven pan and pur the 50 ml olive oil and the butter in small pieces on top.
4 Add the broth and sprinkle with paprika.
5 Bake for about 1 hour.
In the middle of baking time cover with aluminum foil to avoid burning if needed.
6 When ready, put the dolmades out of the pan carefully and place in another utensil.
• For the avgolemono sauce:
1 Strain the broth left in the baking pan and pur in a small sauce pan.
2 Heat the broth to a medium heat.
3 Squeeze the lemon.
4 Whisk the yolks with the guar gumm and add the lemon juice.
4 Add some of the broth to the yolk mixture, whisking at the same time, or better beating with a hand mixer.
5 Then pour the whole egg mixture into the sauce pan with the broth.
6 Stirr and allow the sauce to thicken slightly. Remove from the heat when starts to boil.
For a smoother texture you can beat for a while with a hand blender.
7 Pour the sauce on the dolmades or add on top of the dish when you serve.
• Serve and enjoy!
Macros for 1 piece:
(with avgolemono sauce)
Protein: 12 g
Carbohydrates (net): 1.8 g
Fat: 14 g
Energy: 190 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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