This recipe for stuffed kohlrabi is typical of Eastern Europeans’ love of hiding food in other food. Kohlrabi, red or white (pale green) is a favorite vegetable in Hungary. Some compare the flavor to radishes, but for me it’s more cabbage-y. And when it is stuffed, as in this recipe, it’s reminiscent of stuffed cabbage rolls. Minced beef or a combination of beef, pork can be used, and leftover ground meats work as well.
1 medium kohlrabi per person
1 pound ground beef or ground leftover beef, veal, pork
- 1 large finely chopped onion
- 1 1/2 tablespoons butter
- 2 large eggs
- 150 gr of rice
- 1 finely chopped garlic clove
- 1 1/2 cups broth of choice
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper
- Hungarian red paprika powder
- Peel away the tough, outer skin of kohlrabis. 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. Put aside.
- In a medium skillet, saute onions and chopped kohlrabi in butter until tender. In an other skillet sauté rice with a bit of water (later) for 3 minutes. Transfer to a large bowl, and combine with meat, eggs, garlic, onion mixture salt and pepper to taste. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake or cook for 40-50 minutes or until tender.
- Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. 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 or ladled over.
- I also filled the leaves of the kohlrabi with the meat mixture and cooked them in broth similar to the Greek grape leaves the dolmades. The stuffed kohlrabis were divine!