Slow Cooker Greek Dolmades

Grape leaves are often sold pickled in jars. If you can’t get them at your local market, you can substitute cabbage leaves.

Serves: 10Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy

Serves: 10


  • 1⁄2 lb. ground beef
  • 1⁄2 lb. ground lamb
  • 3 large eggs, divided
  • 1 medium onion, peeled and minced
  • 1 bunch parsley, chopped
  • 4 fresh mint leaves, chopped
  • 1⁄2 cup uncooked rice
  • 2 Tbsp. olive oil
  • 1⁄4 cup water
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 20 grape leaves
  • 1 1⁄2 cups beef broth
  • 1 1⁄2 cups water
  • 2 Tbsp. lemon juice


  • Mix the beef, lamb, and 1 egg together in a medium bowl. Add the onion, parsley, mint, rice, olive oil, water, salt, and pepper to the meat mixture.
  • Put 2 teaspoons of the meat mixture on each grape leaf, shiny side down, sealing the ends inside. Arrange the folded side down on a rack in the slow cooker. Place a glass plate or bowl on top to weight down the mound.
  • Pour the broth and water over the rolls. Cover and heat on a high setting for 3 hours.
  • Before serving, beat the remaining 2 eggs in a large mixing bowl and stir the lemon juice into the eggs. Slowly add 1⁄2 cup of the hot broth from the slow cooker to the egg mixture and continue mixing. Drain most of the broth from the rolls and add it to the egg mixture. Provide this separately as a sauce.