The most delicious Hungarian stuffed kohlrabi

Posted on

Stuffed kohlrabi is a traditional Hungarian dish based on minced meat, kohlrabi, rice and sour cream. It is eaten summer and winter equally.

Ingredients: for each person one medium kohlrabi, 1 pound ground beef, veal, pork mixture, 200 grams of rice, 1 large finely chopped onion, 1 1/2 tablespoons butter-oil mixture, 2 large eggs, 1 finely chopped garlic clove, 1 1/2 cups broth of choice, 1 cup sour cream, salt and pepper, 1 tablespoon dill

Preparation:

1. Peel kohlrabi get rid of the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.

2. In a medium skillet, sauté onion and chopped kohlrabi flesh in butter until tender (add a pinch of sugar). Sauté garlic in two spoons of oil, add rice. Pour over a little bit of water and simmer until liquid evaporates. Transfer rice to a large bowl, and combine it with meat, eggs, paprika powder and salt and pepper to taste.

3. Fill kohlrabi bottoms with the meat–rice mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi and season with lots of dill. Bake for 40 minutes or until kohlrabis are tender.

4. Remove kohlrabis to a serving platter and keep them warm. Skim fat off pan juices. With a fork, blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary. Serve stuffed kohlrabi with sauce on the side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s