Sogan Dolma (Stuffed Onions)

Recipe courtesy Sevala Kulovia, Cafe Bosna
Show: Eden Eats Episode: Nashville
TOTAL TIME: 2 hr 30 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 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
  • Serving suggestions: Cold sour cream, cucumber salad
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Directions

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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on October 17, 2012

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    I love love stuffed onions! The sauce recipe is from "1 C tomato sauce onward" though the very same ingredients are in the meat mix as well. Be SUPER careful with salt though as Vegeta is salty! A little cream close to creme fraiche was added to the sauce and sour cream can sub.

    I am Polish and make these quite often. The chicken base I'd leave out of the sauce as again, with Vegeta the saltiness could overpower. I wouldn't suggest making this without Vegeta as it is used in all of these cuisines. You can do without anything in life but Vegeta!! I have seen it at Whole Foods, specialty stores and on Amazon. It is useful in nearly all of your cooking.

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  • on September 24, 2012

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    Interesting use of ground beef and onions. Like the use of veggies in the meat mixture, will add an egg next time - very dry. Used the vinegar as directed - you don't taste the vinegar.

    Misinformation given? It's not likely that this is baked at 450 degrees for two hours. I baked at 350 for 1 hour and 10 minutes, I used minute brown rice.
    No recipe for the "sauce". I made a roux and used a can of beef broth with the addition of 1 tab of paprika, then mixed in a little sour cream at the end. An OK, but not great sauce. Will continue to tweak, because I like the "stuffed" onion concept.

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