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Name: Lokdolmar (Stuffed Onion Rolls)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 Swedish meatball recipe; 3 lg Onions; yellow (1/2 lb ea);; 3 tb Butter; 2 tb Fresh bread crumbs

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INGREDIENTS

1/2 Swedish meatball recipe
3 lg Onions; yellow (1/2 lb ea);
3 tb Butter
2 tb Fresh bread crumbs

Servings

INSTRUCTIONS

Place the peeled onions in a 2 or 3 quart pot, add enough cold water to cover and bring to a boil over moderate heat. Lower the heat and simmer the onions, uncovered, for 40 minutes. Remove them from the pot, drain and let cool on a platter while you make the meat stuffing (see recipe). Pull off each onion layer separately. They should slide off quite easily. Cut the largest outer layers of the onions in half, but remember to leave them large enough to enclose the stuffing. Discard the inner part of the onions (or use them for some other purpose) if the leaves are too small to stuff. Put a heaping teaspoon of the meat stuffing in the middle of each onion leaf and enclose it by folding over the edges of the leaf. At this poinnt they may be covered with plastic and refrigerated for up to 2 days before cooking. Preheat oven to 400F. In a shallow flameproof baking dish, melt 3 tablespoons of butter over low heat. Remove the dish from the heat and place the onion rolls, sealed side down, side by side in the butter, first rolling each in the butter to coat it. Bake 15 minutes, then baste with butter in the dish, sprinkle with bread crumbs and bake another 15 minutes until the onions are lightly browned and the crumbs crisp. L?kdolmar may be served as part of a sm?rg?sbord or as a main dish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Lokdolmar (Stuffed Onion Rolls)

1/2 Swedish meatball recipe
3 lg Onions; yellow (1/2 lb ea);
3 tb Butter
2 tb Fresh bread crumbs

Place the peeled onions in a 2 or 3 quart pot, add enough cold water to  cover and bring to a boil over moderate heat. Lower the heat and simmer the  onions, uncovered, for 40 minutes. Remove them from the pot, drain and let  cool on a platter while you make the meat stuffing (see recipe). Pull off  each onion layer separately. They should slide off quite easily. Cut the  largest outer layers of the onions in half, but remember to leave them  large enough to enclose the stuffing. Discard the inner part of the onions  (or use them for some other purpose) if the leaves are too small to stuff.  Put a heaping teaspoon of the meat stuffing in the middle of each onion  leaf and enclose it by folding over the edges of the leaf. At this poinnt  they may be covered with plastic and refrigerated for up to 2 days before  cooking. Preheat oven to 400F. In a shallow flameproof baking dish, melt 3  tablespoons of butter over low heat. Remove the dish from the heat and  place the onion rolls, sealed side down, side by side in the butter, first  rolling each in the butter to coat it. Bake 15 minutes, then baste with  butter in the dish, sprinkle with bread crumbs and bake another 15 minutes  until the onions are lightly browned and the crumbs crisp. L?kdolmar may be  served as part of a sm?rg?sbord or as a main dish.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 6 Servings

Calories: 69
Calories from Fat: 54 (78%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 15.3mg		5 %
Sodium 73.8mg		3 %
Potassium 10.5mg		0 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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