Kohlrabi stuffed with meat
4 servings
110 minutes
Meat-stuffed kohlrabi is an unusual dish of Russian cuisine that combines the tenderness of vegetables with the rich flavor of meat filling. Kohlrabi, a relative of cabbage, has a mild, sweet taste that perfectly complements the hearty meat stuffing. Traditionally, such dishes were prepared in Russian homes when hostesses sought to make everyday ingredients more interesting and nutritious. Baked in aromatic sauce, kohlrabi gains richness and juiciness, while herbs add fresh notes. This dish can be served with potatoes, making it a great option for a family dinner. It delights not only with its flavor nuances but also surprises with its original presentation, turning familiar ingredients into a true culinary masterpiece.
1
Wash the kohlrabi, peel, rinse, cut off the tops, and hollow it out carefully.
- Kohlrabi: 12 pieces
2
Prepare the minced meat: soak the bread in water, squeeze it out; peel the onion, slice it into rings, and sauté in 20 g of fat; wash the meat, cut it, and pass it through a meat grinder with the bread and onion, add salt, pepper, egg, and mix thoroughly.
- Loaf: 50 g
- Onion: 50 g
- Pork: 300 g
- Chicken egg: 1 piece
- Fat: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Stuff the kohlrabi with filling, cover with the cut tops, place in a small pot in one layer, add a little water, cook in a closed container or put in the oven. As the water evaporates, add more water. Remove the soft kohlrabi.
- Kohlrabi: 12 pieces
4
Prepare the sauce: brown the flour to a light golden color, mix with melted fat, dilute with cold kohlrabi broth, and bring to a boil. Add salt and sugar to taste.
- Wheat flour: 30 g
- Fat: 50 g
- Salt: to taste
- Sugar: to taste
5
Place kohlrabi in sauce and bake briefly in the oven or stew on the stove.
- Kohlrabi: 12 pieces
6
Place in a deep dish, drizzle with sauce, and sprinkle with herbs. Serve with potatoes.
- Kohlrabi: 12 pieces
- Chopped parsley: 1 tablespoon