[Zana]

German-Style Stuffed Kohlrabi

Gourmet | October 1992
Yield: Serves 4 to 8

8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired

2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Here are some of the reviews with alternative suggestions:

4 Forks)I love kohlrabi, my parents grow it in their garden and my mother is from Germany. I was very interested in making this recipe. I followed the recipe and we all liked the stuffing and the sauce. The only problem was the kohlrabi. I made this Labor Day weekend and my father gave me 8 huge kohlrabis. They were larger than a softball. I should have cut them down so that they would cook faster. They were thicker than a 1/4" and a bit stalky. I'm going to make this recipe again next summer earlier in the season with smaller and more tender kohlrabi. Everything else was very tasty. Actually, the sauce was so good I can see using it as the base for soup.

by A Cook from Rochester, NY on 09/09/09

3 ForksI made it vegetarian. I used textured vegetable protein in place of the ground pork, a vegetarian "chicken" broth, and soy milk instead of the cream. Very good flavor. Another variation: made it using bulgur wheat instead of rice, chopped up some seitan instead of meat, used no egg, veggie broth, and replaced the cream with soy milk. This was also very good.

by torij6 from Los Angeles on 06/11/09

4 ForksWe loved this dish! It was time consuming prepping the kohlrabi, but well worth it. I will definitely make this dish again. I used beef instead of pork, I also added extra garlic and onion. We used wonderful, freshly picked homegrown (by our friend) kohlrabi, and made it organic. Delicious!

by katelove1111 from Huntington Station, NY on 07/06/08

4 ForksWonderful flavors! The kohlrabi prep is time intensive, however. I lightly broiled the top add some extra texture. I would definitely make this recipe again.

by TheLovelySpoon on 04/09/08

4 ForksSuper delicious. Very indulgent. I made as written but would consider other reviewers lower calorie modifications such as ground turkey. I served casually alongside additional long grain rice. I also doubled the meat mixture and made rolled out meatballs and cooked them on a sheetpan. I mixed them with the remaining sauce to freeze and eat another day. Make sure to trim all the woody outer peel off the kohlrabi. Would make again but probably in the meatball form to save time.


by StayHomeChef from Indianapolis on 03/05/08

4 ForksThis is fantastic! It took awhile to make, but it's so different from anything we've ever had. Extremely flavorful and rich.

by A Cook from Minneapolis, MN on 07/30/07

4 ForksThis recipe was just FANTASTIC! My husband is german; we both love german-style food. I ended up using a large skillet on the stovetop to cook the kohlrabi. This recipe is a bit time-intensive to prep the kohlrabi, but is so worth it. Just make sure to peel the kohlrabi well so as to remove the woodsy bits. I ended up adding a little extra cream, that was the only change. We were both really pleased with this.

by mcfolly from boston, ma on 07/27/07