Sogan Dolma (Stuffed Onions)

Recipe courtesy Sevala Kulovia, Cafe Bosna
Show: Eden Eats Episode: Nashville

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Total Reviews: 2

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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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