Kohlrabi Stuffed with Meat
⏳ Time
1 hour 50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
The core removed from the kohlrabi can be used in soup.
Ingredients
- Kohlrabi - 12 pieces
- Chopped Sage Leaves - 1 tablespoon
- Pork Blood - 10.6 oz
- Bread roll - 1.8 oz
- Onion - 1.8 oz
- Chicken Egg - 1 piece
- Fat - 1.8 oz
- Wheat Flour - 1.1 oz
- Vinegar essence - to taste
- Salt - to taste
- Sugar - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the kohlrabi, peel it, rinse, cut off the tops, and carefully hollow it out.
Step 2
Prepare the filling: soak the bread roll in water, squeeze it out; peel and slice the onion into rings, sauté in 20 g of fat until golden; rinse the meat, chop it, and pass it through a meat grinder along with the bread and onion, add salt, pepper, egg, and mix thoroughly.
Step 3
Stuff the kohlrabi with the filling, cover with the cut tops, place in a shallow pot in a single layer, add a small amount of water, and cook in a covered pot or place in the oven. As the water evaporates, add more water. Remove the soft kohlrabi.
Step 4
Prepare the sauce: brown the flour until light golden, mix with melted fat, dilute with cold broth from the kohlrabi, and bring to a boil. Add salt and sugar to taste.
Step 5
Place the kohlrabi in the sauce and bake briefly in the oven or simmer on the stove.
Step 6
Transfer to a deep dish, pour with sauce, and sprinkle with herbs. Serve with potatoes.
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