Ingredients
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Method
-
Parboiling the onions
Peel the onions, then simmer them in boiling water for 15-20 minutes, then drain and leave to cool.
15 min -
Making the filling
In a bowl, mix the minced beef with the raw rice, the grated carrot, the crushed garlic, the salt, the pepper and the crumbled stock cube.
10 min -
Stuffing the onions
Carefully separate the layers of the onion, place a portion of filling in each layer, then roll the onion back together.
20 min -
Preparing the pot
Brush the base of a large pot with olive oil, then arrange the stuffed onions tightly side by side on top.
5 min -
Braising
Place the tomato and tomato purée on top, pour over the hot water, then braise uncovered over a low heat for about 40 minutes, topping up with a quarter cup of hot water every 10 minutes.
40 min -
Serving
Serve warm, drizzled with sour cream and a little olive oil.
2 min
| Nutrient | Total (5 people) | 1 people |
|---|---|---|
| Energy | 2 795 kcal | 559 kcal |
| Fat | 117 g | 23 g |
| of which saturates | 41 g | 8,2 g |
| Carbohydrates | 315 g | 63 g |
| Protein | 120 g | 24 g |
| Fibre | 32 g | 6,4 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion, stock cube. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
May contain: gluten, soy (depends on the exact product used)
For sensitive digestion: onion, garlic, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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