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Recipe courtesy of Sevala Kulovia

Sogan Dolma (Stuffed Onions)

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 15 min
  • Cook: 2 hr 15 min
  • Yield: 4 to 6 servings
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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

  1. Serving suggestions: Cold sour cream, cucumber salad
  2. Preheat the oven to 450 degrees F. 
  3. Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes. 
  4. 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. 
  5. 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. 
  6. To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad. 

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