Ingredients :
For the stuffing:
- 4 med onions (yellow or white), approximately 600-700g total weight
- 400 grams lean minced meat (beef or lamb, 90-95% lean recommended)
- 2 cups cauliflower rice (cooked)
- 1 teaspoon black pepper
- 1 teaspoon salt
For the sauce:
- 1 cup water
- 1 teaspoon cloves (whole or ground)
- 1 teaspoon cumin (ground)
- ¼ cup lemon juice
- 3 tablespoons tomato paste
- 1 tablespoon olive oil
Instructions :
Prepare the onions:To prepare the onions, first peel them and trim off the ends. Make a shallow cut lengthwise down each onion, going only halfway through. Place the onions in boiling water and cook until they’re soft and the layers separate easily, about 10-15 minutes. Let them cool before using..
- Make the stuffing: In a bowl, combine the raw minced meat, cooked cauliflower rice, black pepper, and salt. Mix well. Note: Using raw meat is standard for stuffed vegetables.
- Stuff the onions: Fill each cavity with the meat mixture, packing firmly.
– Prepare the sauce: In a saucepan, combine water (you can use from the water you used to boil the onions , cloves, cumin, lemon juice, tomato paste, and olive oil.
– Cook the stuffed onions: Lightly grease a baking dish. Place the stuffed onions in it. Pour the sauce over, ensuring they are partially submerged (add more water or broth if needed)
– Cover the dish tightly with foil or a lid and bake at 375°F (190°C) for 45-60 minutes, or until onions are tender and meat is cooked through (internal temp 160°F). Check and add liquid if the sauce reduces too much.
6.Serve: Remove the stuffed onions and spoon sauce over them.(you can enjoy it with yoghurt )
Nutritional facts :-
This recipe makes 4 servings
Nutritional value per serving:
Calories: 295
Protein: 29.07g
Carbohydrates: 14.75g
Fat: 13.28g
