Description
Slow Cooker Stuffed Grape Leaves are tender Mediterranean rolls filled with a savory mixture of seasoned rice, herbs, and ground beef, gently cooked in a lemony tomato broth. Using a slow cooker ensures they become incredibly tender as the flavors meld beautifully for a comforting main course.
Ingredients
For the Grape Leaves:
- 1 jar (16 oz) grape leaves in brine
- 1 lb lean ground beef
- 1 cup long-grain white rice, rinsed and drained
- 1 medium tomato, finely diced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the Cooking Liquid:
- 2 cups chicken or beef broth
- ¼ cup fresh lemon juice
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prepare the Grape Leaves: Drain the grape leaves and rinse under cool water to remove excess brine. If they taste very salty, soak them in fresh water for 15–20 minutes, then drain them well.
- Make the Filling: In a large bowl, combine ground beef, uncooked rice, diced tomato, onion, minced garlic, parsley, dill, cumin, oregano, cinnamon, salt, pepper, and olive oil. Mix gently until all ingredients are just combined, avoiding over-mixing to keep the filling tender.
- Roll the Grape Leaves: Lay a grape leaf flat on a workspace with the vein side up and stem end toward you. Place approximately 1 tablespoon of filling near the bottom center. Fold the bottom edge over the filling, then fold in the sides, and roll tightly but not too tight to allow space for rice expansion during cooking.
- Arrange in Slow Cooker: Place the stuffed grape leaves seam-side down in a snug layer in the slow cooker. Continue layering until all rolls are used, packing them gently but firmly.
- Prepare Cooking Liquid: In a bowl, whisk together chicken or beef broth, lemon juice, tomato paste, minced garlic, olive oil, salt, and pepper until well combined.
- Cook: Pour the lemony tomato broth over the stuffed grape leaves, ensuring they are submerged. If necessary, place a heatproof plate on top to keep them under the liquid. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours until rice is tender and beef is cooked through (160°F internal temperature).
- Rest and Serve: Carefully remove grape leaves from slow cooker and let them rest for 5–10 minutes. Serve warm with extra lemon wedges, Greek yogurt, or tzatziki sauce for dipping.
Notes
- Avoid overfilling the grape leaves since the rice expands during cooking.
- If grape leaves are very large, consider cutting them in half and removing the tough center stem for easier rolling.
- Ground lamb can replace beef for a richer, more traditional flavor.
- To make a vegetarian version, omit meat and increase rice to 1½ cups.
- Leftovers keep well refrigerated up to 4 days and reheat gently with some cooking liquid to retain moisture.
- Prep Time: 35 minutes
- Cook Time: 5 hours
- Category: Main Course, Dinner, Slow Cooker, Mediterranean Recipes, Stuffed Grape Leaves
- Method: Slow Cooking
- Cuisine: Mediterranean, Middle Eastern, Greek-Inspired
