Colorful dolma (stuffed vegetables)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put rice in 500 ml boiling salted water, cover and let it swell at low heat for about 20 minutes. Peel 6 onions, cut a lid off the top (stem base) and cook the onions in plenty of water for 10-15 minutes. In the meantime, cut out the stalk and the seeds from the peppers. Wash the peppers. Wash and clean the zucchini and tomatoes as well. Cut the zucchini in half and cut a lid off the tomatoes.

2. 2

   Hollow out the zucchini and tomatoes. Put the onions briefly in cold water, then remove the inner layers of the onions. Pour the rice onto a sieve, rinse briefly in cold water, drain and allow to cool. Peel remaining onion and chop finely. Heat 10 g fat in a pan and fry the onions briefly. Let them cool down as well. Wash parsley, dab dry and chop, except for a little bit for garnishing. Knead minced meat, diced onions, parsley, tomato paste, paprika powder, salt and pepper. Finally, mix the rice into the mince and fill the vegetables with it. Place the stuffed vegetables in a fat pan (32 x 37 cm) or a large casserole dish. Melt 100 g fat, pour over the vegetables and add the stock. Braise in a preheated oven, 2nd rail from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 hour.

3. 3

   Wash parsley, dab dry and chop, except for a little bit for garnishing. Knead minced meat, diced onions, parsley, tomato paste, paprika powder, salt and pepper. Finally, mix the rice into the mince and fill the vegetables with it. Place the stuffed vegetables in a fat pan (32 x 37 cm) or a large casserole dish. Melt 100 g fat, pour over the vegetables and add the stock. Braise in a preheated oven, 2nd rail from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 hour. Garnish with parsley. Sour cream tastes good with it

Nutrition Facts

KCAL
720 kcal

CARBS
47 g

FATS
44 g

PROTEINS
34 g