Kohlrabi is a ‘cabbage’ family vegetable but is mild in flavor, slightly sweet and peppery, and is best when it’s young. Two primary preparations are stuffed with a pork and rice mixture, as I have done here for my recipe for Stuffed Kohlrabi, or simmered and cooked until soft, then combined with a sauce using crème fraîche, or a combination of the two.
Ingredients
- 1/3 cup uncooked rice
- 3⅓ whole kohlrabi
- 1/2 lb ground pork
- 1 whole egg
- 1/2 medium onion finely chopped
- kosher salt
- 1 tsp finely ground black pepper
Sauce
- 1 tbsp canola oil
- chopped kohlrabi from the hollowed out bulb and the 2 extra bulbs
- 1/2 bunch chopped parsley
- 1 tbsp sugar
- kosher salt and freshly ground black pepper
- 1 tbsp all-purpose flour
- 1/2 cup crème fraîche or rich sour cream
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Instructions
- Gather all ingredients before starting the recipe
- Add 1/3 cup uncooked rice to a small sauce pan, barely cover with water and bring to a boil, reduce to a fast simmer and cook until all the water has been absorbed, about 5 minutes. Set aside to cool.
- Mix the cooked rice with 1/2 lb ground pork, 1/2 medium onion, 1 whole egg, kosher salt and 1 tsp finely ground black pepper. Mix with your hands to combine. Set aside until ready to use.
Kohlrabi
- Peel 3 kohlrabi, then scoop out the flesh from two, leaving the outer flesh and bottom intact. Peel and chop the remaining and combine with the scooped-out portion of the kohlrabi and set aside until ready to make the sauce.
- Stuff the hollowed-out kohlrabi with the meat mixture and place the vegetables in a deep sauté pan. Add enough water to come up the side of the vegetables, but not to cover, and bring to a boil. Turn the heat down to a simmer, cover and cook until the kohlrabi is soft, about 20-30 minutes. Reserve the cooking liquid and remove stuffed kohlrabi to a plate and reserve.Make mini meatballs with any leftover stuffing mixture and reserve.
Sauce
- Heat 1 tbsp canola oil over medium heat in medium sauté pan and the chopped kohlrabi, 1/2 bunch chopped parsley, 1 tbsp sugar and season with kosher salt and freshly ground black pepper. Cover and sweat the kohlrabi until soft. About 10 minutes.
- Add any leftover mini meatballs to the kohlrabi mixture.
- When cooked, remove mini meatballs to a plate and sprinkle kohlrabi with 1 tbsp all-purpose flour stir to combine. Cook the flour for 2-3 minutes. Add a ladle the cooking liquid from the cooked stuffed kohlrabi until a smooth sauce forms; this should take about 1 cup of water but add slowly and allow the sauce to thicken.
Serving
- Add 1/2 cup crème fraîche or rich sour cream. If using sour cream, add just before serving and remove the pan from heat before adding. If using crème fraîche add once the sauce has thickened and keep warm until ready to serve.
- Place 1 kohlrabi in the center of a dinner plate, surround with sauce and serve.
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