📍 Where this dish comes from: Old City of Jerusalem · The Western Wall
Discover the history of this region →
Discover the history of this region →
This is a less familiar stuffed dish than cabbage or peppers, but it carries the exact same Sukkot symbolism, built on whole onions hollowed out and filled with a savory beef and cauliflower rice mixture.
What You’ll Need
Servings: 6 servings
Calories: 270kcal
Ingredients
- 6 large onions
- 1 lb ground beef
- 1 cup cauliflower rice
- 1 large egg
- 2 cloves garlic minced
- Salt and black pepper to taste
- 1 can (14 oz) crushed tomatoes
- 2 tbsp lemon juice
- 2 tbsp granulated sugar substitute
Instructions
- Trim the top and root end off each onion and peel. Bring a large pot of water to a boil and parboil the onions 8–10 minutes, until the layers begin to soften.
- Cool slightly, then carefully hollow out the center of each onion, leaving 2–3 outer layers intact as the shell. Finely chop enough of the removed onion to make 1/2 cup for the filling.
- Combine ground beef, cauliflower rice, egg, garlic, chopped onion, salt, and pepper for the filling.
- Stuff the mixture into the hollowed onions.
- Whisk crushed tomatoes, lemon juice, and sugar substitute together in a large pot.
- Arrange the stuffed onions in the sauce, cover, and simmer 45–50 minutes, until the onions are tender and the filling is cooked through.
Nutrition
Serving: 1serving | Calories: 270kcal | Protein: 20g | Fat: 16g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Ground beef provides iron, zinc, and complete protein.
- Onions contribute fiber and natural sweetness that deepens as they simmer.
- A naturally portion-controlled dish, one stuffed onion per serving.
Pairs Well With
- Braised Red Cabbage, Sweet and Sour
- Fennel and Orange Salad