Gefullte Kohlrabi Stuffed Kohlrabi Munich Style Recipes

GEFULLTE KOHLRABI (STUFFED KOHLRABI, MUNICH STYLE)

Steps:

• Preheat oven to 425°F.
• Cook kohlrabi in boiling salted water for 15 minutes, or until barely tender.
• Drain.
• Scoop out centers.
• Set shells aside and chop centers very fine.
• Melt butter in a skillet.
• Add onions and beef.
• Cook over high heat for 3 minutes, stirring almost constantly.
• Soak bread crumbs in water for 5 minutes.
• Drain well.
• Combine meat mixture, crumbs, eggs, kohlrabi centers, pepper and thyme.
• Stuff about half the mixture into kohlrabi shells.
• Spread remaining mixture on the bottom of a greased pie plate.
• Arrange kohlrabi over it and brush with the olive oil.
• Bake for 15 minutes, basting once or twice with pan drippings.

STUFFED KOHLRABI WITH TOMATOES AND FETA CHEESE

Steps:

• Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
• Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
• Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
• Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.