Stuffed Kohlrabi

Shopping list

• 4 piece kohlrabi — large, about 250 g each

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• 300 g minced pork

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• 80 g long-grain rice — uncooked

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 3 tbsp fresh parsley — chopped

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• 1 piece egg — beaten

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 1 tsp sweet paprika

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• 2 tbsp olive oil

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• 2 tbsp tomato purée

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• 400 ml water

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• 1 piece bay leaf

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Step by step

1. 1

   Peel the kohlrabi bulbs. Slice a small lid off the top of each. Using a melon baller or small spoon, carefully scoop out the flesh, leaving a wall about 1 cm thick. Chop the scooped-out flesh finely and set aside (you need about 100 g).

2. 2

   In a mixing bowl, combine the minced pork, uncooked rice, chopped onion, garlic, parsley, beaten egg, 100 g of the chopped kohlrabi flesh, half the salt, the black pepper, and the paprika. Mix thoroughly with your hands.

3. 3

   Stuff each hollowed kohlrabi bulb generously with the pork mixture, pressing it down gently. Replace the lids.

4. 4

   Heat the olive oil in a large, deep sauté pan or wide casserole over medium heat. Place the stuffed kohlrabi in the pan, lid-side up.

5. 5

   In a small bowl, stir together the tomato purée and 400 ml water. Pour this around (not over) the kohlrabi in the pan. Add the bay leaf and remaining salt.

6. 6

   Bring to a gentle simmer, then cover tightly and reduce heat to low. Simmer for 50– 60 minutes, occasionally spooning the broth over the kohlrabi, until the kohlrabi is tender when pierced and the filling is cooked through.

7. 7

   Carefully transfer the stuffed kohlrabi to serving plates. Spoon the tomato broth around each portion. Serve hot with crusty bread or mashed potatoes.