#260 

The most delicious dish of Israeli cuisine - batsalim
It is nothing but cabbage rolls in an onion shell
The main difference from cabbage rolls is the sauce, which is boiled down to thickness and contains notes of sweet and sour
Peel the onion, cut it in half, wrap it in plastic wrap and microwave for 7 minutes
Prepare the filling as for cabbage rolls
Disassemble the cooled onion into rings and wrap the filling in them.
Sauce
Sweet paprika
Olive oil
Salt
Pepper
Pomegranate sauce
Adjust the acidity and sweetness with lemon and honey
Spread half of the sauce on the bottom of the skillet, place the stuffed onion in a single layer, pour the remaining sauce on top. Add some water.
Bring to a boil, cover with a lid and simmer for 40 minutes over low heat.
If there is a lot of sauce left after stewing, leave it uncovered until it evaporates
Enjoy your meal!