Filled oven bubbles
If you like cabbage rolls, we’re sure this recipe will win your heart and taste buds too! It’s stuffed onions, with a delicious filling hidden inside the onion leaf, which you can make to your liking. Rice has been used in this recipe, but if you prefer, you can also use millet, sorghum or grated carrots instead. The result is a delicious meal that is perfect for a casual dinner or a party. See for yourself – the recipe is in front of you!
Serving size: 2-3
Preparation time: 45 minutes + oven baking time
Severity: medium
You will need:
For onions:
- 6 medium-sized onions
- half a cup of your favourite rice, millet or sorghum (if you prefer a grain-free version, you can leave them out and substitute with grated carrots, for example, which will simply use much less liquid!).
- 1 can (240 g) of canned, drained and rinsed brown lentils (you can also cook them yourself).
- 1 large or 2 small red onions (chopped)
- 4 cloves of garlic (finely chopped)
- 1 medium tomato (chopped)
- 1,5-2 cups of beetroot broths
- 1 teaspoon of himalayan or sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- a little ground pepper
For the sauce:
- 200 g crushed tomatoes
- 100 ml of fruit broth
- a dash of sand and or sea salt (if needed)
How to make stuffed onions?
First, peel the onions and bring to the boil. Boil the onions for 13-15 minutes and then set aside to cool.
Prepare the filling. To do this, pour a little stock or water, diced onion and chopped garlic into the pan. Simmer until the onions turn slightly translucent. Then add the chopped tomatoes, 2 tablespoons of tomato paste, lentils, raw rice, salt, pepper and dried herbs.
Gradually add the vegetable stock and simmer over medium heat until the rice is soft. Be sure to stir in the meantime and make sure the mixture does not burn to the bottom. Add more liquid if necessary. If you choose to make a grain-free version, you will need much less liquid.
When the mixture is ready, divide the cooked onions into leaves and fold a small amount (about 1 teaspoon at a time) of the mixture into the onion leaves. Repeat the process until you have enough raw ingredients. Arrange the stuffed onions tightly next to each other in a baking dish of your choice.
As a last step, pour the tomato sauce and bulgur mixture over the stacked onions and place the baking dish in the oven. Bake the onions for 35-40 minutes at 180 degrees. Serve with anything you like.
