Kolrabi with rice and meat
6 servings
30 minutes
Kohlrabi with rice and meat is a fragrant dish of Yugoslav cuisine, infused with the traditions of home cooking. Kohlrabi adds a delicate sweet note that harmonizes with the juicy meat and fluffy rice. A rich tomato sauce with onions and roasted flour gives depth to the flavor, making the dish's texture velvety. This hearty treat is perfect for family lunches when you want to warm up and enjoy comfort. The simplicity of preparation makes it accessible even for those just getting acquainted with Balkan gastronomy. The dish pairs wonderfully with fresh vegetables, herbs, or a piece of crispy bread, turning it into a true culinary symphony.
1
Grate the kohlrabi on a coarse grater.
- Kohlrabi: 1 piece
2
Cut the meat into small pieces and fry in vegetable oil in a saucepan or a pot for making pilaf. (Everything is cooked on low heat)
- Meat: 300 g
- Vegetable oil: 0.5 glass
3
Add grated kohlrabi and a little water to the fried meat. Stew for about 10 minutes, then add rice and stew until almost cooked, adding water as needed.
- Kohlrabi: 1 piece
- Rice: 0.5 glass
4
When the rice is almost ready, it should be poured with sauce. Sauce: dry the flour in a hot pan, add vegetable oil, then fry with tomato. After that, add water and simmer everything together.
- Wheat flour: 0.5 glass
- Vegetable oil: 0.5 glass
- Tomato paste: 0.5 tablespoon
5
Fry the finely chopped onion and add it to the sauce. Pour the sauce into a saucepan with kohlrabi. The sauce should cover the rice, as when making pilaf.
- Onion: 1 head
6
Cook until the rice is ready. Salt, pepper, and spices to taste.