Sogan Dolma (Stuffed Onions)

Name: Sogan Dolma (Stuffed Onions)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H15M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large white onion, halved crosswise, ends discarded, plus 1/2 onion coarsely chopped; 5 tablespoons white vinegar; 4 baby carrots; 1 stalk celery, coarsely chopped; 2 pounds ground beef; 1 cup rolled oats or breadcrumbs; 1 cup white rice; 1 cup tomato sauce with garlic; 1 cup cold water; 1 heaping tablespoon red paprika; 1 tablespoon vegetable herb seasoning, such as Vegeta; 1/2 tablespoon chicken base; 1/2 tablespoon fresh garlic in oil; 1/2 tablespoon freshly ground black pepper

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Level: Easy
Total: 2 hr 30 min

Prep: 15 min
Cook: 2 hr 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 2 hr 30 min

Prep: 15 min
Cook: 2 hr 15 min

Yield: 4 to 6 servings

Ingredients

1 large white onion, halved crosswise, ends discarded, plus 1/2 onion coarsely chopped

5 tablespoons white vinegar

4 baby carrots

1 stalk celery, coarsely chopped

2 pounds ground beef

1 cup rolled oats or breadcrumbs

1 cup white rice

1 cup tomato sauce with garlic

1 cup cold water

1 heaping tablespoon red paprika

1 tablespoon vegetable herb seasoning, such as Vegeta

1/2 tablespoon chicken base

1/2 tablespoon fresh garlic in oil

1/2 tablespoon freshly ground black pepper

Directions

Watch how to make this recipe.

Serving suggestions: Cold sour cream, cucumber salad
Preheat the oven to 450 degrees F.
Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes.
Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands.
Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours.
To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Sevala Kulovia, Cafe Bosna, Hermitage, TN