Most of the time we are trying to eat seasonally and after wintertime we are eagerly waiting for the first spring vegetables to appear. Kohlrabi is one I’m excited to see, because I get to make stuffed kohlrabi, a typical Hungarian one-pot meal. Very simple, easy-to-make, delicious and last but not least this is one of my mom’s favorite dishes and my favorite way to eat kohlrabi too.
Kohlrabi also called German turnip and can be eaten raw or cooked. It is a commonly eaten vegetable in German-speaking countries and some Asian countries too.
The young stem in particular can be crisp and juicy, and has a crunchy texture. Early spring harvested kohlrabi can grow to over 5 cm in size, full-grown kohlrabi can grow to over 10 cm in size. It can be found in two colours, pale green and the less-common purple. It’s a very rich source of vitamin C and good source of vitamin B6. It contains Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium.
For this recipe you will also need chicken stock and we have added a chicken stock recipe specially for you. However sometimes you just don’t have the time to prep your own stock and it’s okay to buy stock cubes. I wanted to share a few tips that helped me at the start of my paleo journey. The best thing you can do is to find yourself some reading glasses and start reading all the ingredients on the back. You want to stay clear of any of the following: added preservatives, MSG, soya, gluten, wheat or any other artificial ingredients. Usually the gluten free version does the trick, but always read the ingredients to make sure. It has become more common now making it easier to find in supermarkets, if that’s not the case check your local health or organic food store.
- 4 big kohlrabi or 8 small buy kohlrabi with leaves as you will need them for the recipe
- 500 gram mixed minced meat half beef, half pork
- 1 egg
- 1 bunch parsley
- 2 cloves garlic minced
- 80 gram cooked rice
- 600 ml chicken stock
- 1 tbsp tapioca flour or 1 tsp konjac flour
- 400 ml lactose free sour cream or 400 ml almond cream
- salt and pepper
- Peel kohlrabies and make a big hole into them with a spoon or a sharp ice cream scoop, be careful to leave 6-8 mm thick wall.
- Put the kohlrabi together with the scrapings into a bigger pan.
- In a separate bowl mix half and half meat with egg, 1 tbsp finely cut parsley, minced garlic and cooked rice, season it well with salt and pepper.
- Stuff kohlrabies with the meat mix and make balls from the rest of the mixture. Place the meatballs into the pan.
- Only use the young small kohlrabi leaves and chop them finely, sprinkle it around the stuffed kohlrabies.
- Pour the chicken stock into the pan. The stock has to cover the ¾ part of stuffed kohlrabies. Cover it and cook it on medium low heat until kohlrabies are soft. It’s about 25-30 minutes from simmering. Check them with a fork.
- When kohlrabies are soft, carefully take them out from the pan otherwise they could fall apart.
- Mix tapioca flour (or konjac flour) with lactose free sour cream (or almond cream).
- Pour it into the pan and simmer for 6-8 minutes until you get a creamy sauce.
- Put stuffed kohlrabies back into the pan and simmer for another 2-3 minutes together.
- Stir 1 tbsp finely chopped parsley into the sauce and sprinkle the top of the kohlrabies with parsley too.