Onion rolls instead of cabbage ones: how to diversify an authentic Ukrainian dish

Onion rolls are an interesting interpretation of a traditional Ukrainian cabbage rolls. In different regions of the country, cabbage rolls are prepared differently. Some people wrap the filling in cabbage, others in grape leaves. And some wrap it in onions.

Chef Hector Jimenez-Bravo knows exactly how to cook onion rolls. On Instagram, he shared how long to cook them so that the onions remain intact.

Ingredients

• onion - 3 pieces
• carrots - 2 pcs
• garlic - 3 cloves
• minced meat - 500 g
• rice - 1 cup
• pomegranate juice - ¼ glass
• fresh mint
• lemon juice - ½ pc
• tomato puree - 2 tbsp
• pine nuts - 40 g
• salt - to taste

Ingredients for the sauce

• water in which the onions were cooked - 2.5 cups
• tomato puree - 2 tbsp
• pomegranate juice - ¼ cup
• salt - 2 tbsp

How to cook

1. Peel two onions, cut from one side to the center and cook in salted water for about 20 minutes.

2. Remove the onions and save the water for the sauce.

3. Fry the third onion in a pan with a little oil until golden brown. Add carrots and garlic and fry for 3 more minutes, stirring.

4. Add the minced meat and fry until the meat changes color.

5. Add pomegranate juice, tomato puree, chopped mint, and rice.

6. Drain the remaining water from the boiled onion and separate each layer.

7. Form the rolls, put them in a wide low pot covered with parchment close to each other.

8. Mix pomegranate, salt and tomato puree in a saucepan.

9. Add the water in which you cooked the onions, bring to a boil and pour the sauce over.

10. Cover with parchment and foil. Bake in a preheated to 180° oven for 2 hours.