Töltött Karalábé: Hungarian Stuffed Kohlrabi Recipe

Name: Töltött Karalábé: Hungarian Stuffed Kohlrabi
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Ingredients: 6 medium kohlrabi; 1 large onion (finely chopped); 1 1/2 tablespoons butter; 1 pound beef (ground uncooked, or ground leftover cooked beef, veal, pork or lamb); 2 large eggs; 1 clove garlic (finely chopped); Salt (to taste); Pepper (to taste); 1 1/2 cups broth (of choice); 1 cup sour cream; 2 tablespoons all-purpose flour

Prep: 45 mins

Cook: 50 mins

Total: 95 mins

Servings: 4 to 6 servings

Yield: 6 kohrabi

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Kohlrabi is a good-for-you cruciferous vegetable low in calories and high in antioxidants and fiber that is a popular go-to side dish in Hungary, Lithuania, Poland, Russia, and Ukraine.

When stuffed, as in this Hungarian stuffed cabbage recipe (töltött karalábé), it's reminiscent of stuffed cabbage rolls. Ground beef or a combination of beef and pork, or beef, veal, pork, and lamb, or any combination thereof can be used, and leftover cooked ground meats work as well.

Kohlrabi can be used for a totally vegetarian dish by stuffing it with well-seasoned grains like millet, barley, buckwheat groats, rice, sautéed onions, and mushrooms, or whatever whim strikes you.

6 medium kohlrabi
1 large onion, finely chopped
1 1/2 tablespoons butter
1 pound ground beef, uncooked, or ground leftover cooked beef, veal, pork or lamb
2 large eggs
1 clove garlic, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups broth of choice
1 cup sour cream
2 tablespoons all-purpose flour

Parboil kohlrabi for 20 minutes.
Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.
In a medium skillet, sauté onions and chopped, scooped-out kohlrabi in 1 1/2 tablespoons butter until tender.
Transfer to a large bowl, and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove, and salt and pepper to taste.
Heat oven to 350 F. Coat a casserole dish with cooking spray.
Fill hollowed-out kohlrabi with meat mixture, place in dish, and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi.
Bake 40 to 50 minutes or until tender.
Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices.
Fork blend 1 cup sour cream with 2 tablespoons all-purpose flour.
Temper with a few ladles of hot pan juices, whisking constantly.
Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings, if necessary.
Serve stuffed kohlrabi with sauce on the side or ladled over.

Nutrition Facts (per serving)
411	Calories
26g	Fat
17g	Carbs
28g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	411
% Daily Value*
Total Fat 26g	33%
Saturated Fat 11g	57%
Cholesterol 161mg	54%
Sodium 339mg	15%
Total Carbohydrate 17g	6%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 28g
Vitamin C 90mg	448%
Calcium 114mg	9%
Iron 3mg	19%
Potassium 964mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.