Servings: 8 to 10 as an appetizer
Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.
You can make and cook the dolmades up to two days ahead and store, covered, in the refrigerator. Bring to room temperature, then rewarm in the microwave (about 30 seconds) or in a 200°F oven for 5 minutes just before serving.
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I've made these twice already this winter and they're very adaptable. Made once with lamb instead of ground beef, made once with caribou, and they are easy and delicious!
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