Sogan-DolmaStuffed Onions with Meat and Rice
Sogan-dolma is a Bosnian dish of onion layers filled with meat and rice and simmered until tender. This version cooks the rolls in a light tomato-and-stock sauce.
Prep
40m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Blanching
- 1.5lWater
Filling
- 6pcsOnion
- 400gGround Beef
- 120gWhite Rice (rinsed)
- 10gGarlic (crushed)
- 15gFresh Parsley (finely chopped)
- 12gSalt
- 3gBlack Pepper
Braise
- 5gPaprika
- 50gTomato Paste
- 25mlExtra Virgin Olive Oil
- 500mlMeat Stock
- 250mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Simmer the onions in the water until the layers loosen. Cool slightly, then carefully separate the layers so they can be filled.
- 02
Mix the ground beef, white rice, garlic, fresh parsley, salt, and black pepper until evenly combined.
- 03
Fill the onions layers with the meat mixture and roll them into compact parcels.
- 04
Heat the extra virgin olive oil in a wide pot. Stir in the tomato paste and paprika and cook briefly until fragrant.
- 05
Pour in the meat stock and water, then bring to a gentle simmer.
- 06
Arrange the stuffed onions snugly in the pot, cover, and cook over low heat until the onions are very tender and the filling reaches 71°C (160°F).
- 07
Serve the stuffed onions with some of the braising liquid spooned over the top.
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