The most delicious Hungarian stuffed kohlrabi

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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


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.


One thought on “The most delicious Hungarian stuffed kohlrabi

    Kohlrabi Corn Sweet Potato Chowder said:
    February 15, 2016 at 7:02 am

    […] Medicinally, kohlrabi improves circulation and can help stabilize blood sugar (great potato alternative for diabetics). Nutritionally, it’s an excellent source for vitamin C and potassium, and is high in fiber. You can eat it raw (salads, slaws, crudites), steam, stir-fry, bake or braise. Add it to soups, stews or stuff it like the Hungarians! […]

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