Dinner twist: Onion-stuffed rolls

Onion-stuffed rolls will surprise your household, and you won't struggle with meticulously wrapping filling in unruly cabbage leaves.

Onion-stuffed rolls are somewhat reminiscent of a Turkish culinary specialty—sogan dolma, which is stuffed onion. In sogan dolma, onion layers are filled with a large filling, making the stuffed vegetable full and almost plump. Meanwhile, onion-stuffed rolls should be wrapped to take on a spindle shape.

The recipe is not difficult; simply replacing cabbage with onion layers will be a nice change. Be sure to try it.

Ingredients:

                              
• 11 oz ground meat
• 3-4 large onions
• 3.5 oz rice
• Carrot
• A stalk of celery
• Small onion
• 2 tablespoons tomato paste
• Salt, pepper

SAUCE

                              
• 10 fl oz tomato purée
• Carrot
• A stalk of celery
• Onion
• Oil
• 10 fl oz water or broth
• 2 bay leaves
• Salt, pepper

Preparation:

1. Peel the onions and then gently cut along one side.
2. Place the onions in boiling water for 2-3 minutes, then transfer them to a bowl of cold water. Remove the layers from the onions.
3. Prepare the filling: chop the onion, carrot, and celery. Sauté the vegetables in heated oil until browned.
4. When the vegetables are softened, add two tablespoons of tomato paste. Mix everything and then transfer to a bowl with cooked rice and ground meat.
5. Season the filling with salt and pepper. Mix until the ingredients combine.
6. Fill the onion layers with the prepared filling.
7. To prepare the sauce, sauté the onion, carrot, and celery in heated oil. After a few minutes, add the tomato purée.
8. Add bay leaves, salt, and pepper. Transfer the onion-stuffed rolls to the pan with the sauce. Add water, and cover with parchment paper.
9. Bake at 355°F for 35 minutes.
10. After this time, remove the parchment paper and bake for another 15 minutes until the rolls are browned.