Gefullte Kohlrabi (Stuffed Kohlrabi, Munich Style)
Ready In: 40 mins
Serves: 4-8
Ingredients
- 8 large kohlrabi, peeled
- water (for cooking)
- salt
- 2 tablespoons butter
- 1⁄2 cup chopped onion
- 1⁄2 lb ground beef
- 1⁄4 cup fresh breadcrumb
- water
- 1 egg, beaten
- 1 hard-boiled egg, chopped
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon thyme
- 2 tablespoons olive oil
Directions
- Preheat oven to 425°F.
- Cook kohlrabi in boiling salted water for 15 minutes, or until barely tender.
- Drain.
- Scoop out centers.
- Set shells aside and chop centers very fine.
- Melt butter in a skillet.
- Add onions and beef.
- Cook over high heat for 3 minutes, stirring almost constantly.
- Soak bread crumbs in water for 5 minutes.
- Drain well.
- Combine meat mixture, crumbs, eggs, kohlrabi centers, pepper and thyme.
- Stuff about half the mixture into kohlrabi shells.
- Spread remaining mixture on the bottom of a greased pie plate.
- Arrange kohlrabi over it and brush with the olive oil.
- Bake for 15 minutes, basting once or twice with pan drippings.
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