Stuffed Kohlrabi — A Unique Stuffed Vegetable

👨‍🍳 Method

For the Meatball mix

1. 1
   Peel the kohlrabi and scoop out the insides with a spoon, leaving a wall of 1 cm. Finely chop the insides.

   PeelerKnifeCutting board
2. 2
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Add the chopped kohlrabi flesh to the fried onion and fry 3 minutes. Remove from the heat.

   Stove
6. 6
   Mix the ground chicken with the fried onion, parsley, egg, cumin, paprika and salt until evenly combined.

To assemble

1. 7
   Fill the kohlrabi with the mixture.
2. 8
   Arrange the kohlrabi, now stuffed, in a wide pot.

   Wide, shallow pot
3. 9
   Pour the stock over the kohlrabi.
4. 10
   Heat in a wide pot and sauté the chopped caps 0 minutes. Add the stock and stir until the paste dissolves.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.