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Stuffed Kohlrabis

breads, cheese/eggs, meats, vegetables

6 medium kohlrabis; * see note
cut off leaves and shred
3 tablespoons butter; cut into bits
1 tablespoon finely chopped fresh parsley
1/2 pound ground beef
1 egg; beaten
1 slice bread
soaked in milk and squeezed dry
Salt and freshly ground pepper; to taste
1 green onion and green tops; finely chopped
1/2 cup water; or as needed
2 tablespoons flour
1/2 cup sour cream
1 small Cheddar cheese; square or as needed

Place butter in a medium, heavy-bottomed saucepan.Add parsley and reserved leaves and pulp to pan. In a large mixing bowl, combine beef, egg, bread, salt, pepper, and green onion; mix well. Stuff meat mixture into kohlrabi shells. Form any remaining meat mixture into tiny meatballs. Arrange filled kohlrabis and the meatballs on top of kohlrabi leaves in saucepan. Pour in the 1/2 cup water and bring to a simmer over medium heat. Cover and cook until kohlrabis are tender when pierced with a fork (15 to 30 minutes, depending on age of vegetable). Add water as needed to prevent sticking.Preheat oven to 300 degrees. In a small bowl combine flour and sour cream. Transfer filled kohlrabis and meatballs to a plate. Add flour mixture to saucepan, mixing it well with leaves and pulp. Cook briefly over low heat to blend well, then transfer to a baking dish large enough to hold filled kohlrabis. Arrange meatballs and filled kohlrabis atop leaf mixture and top each meatball with a tiny square of cheese. Place in the oven until cheese melts (about 5 minutes). Serving Ideas : Serve hot. NOTES : Peel kohlrabis and cut off bottoms so bulbs stand upright. Scoop out center of each kohlrabi, leaving a shell about 1/4 inch thick. Chop pulp and reserve. Yield: 6 servings for a main dish or 3 servings for a side dish. 780 0 0 0 0 0 0 0 0 679 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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