Stuffed Kohlrabi (Töltött Karalábé)

Stuffed Kohlrabi (Töltött Karalábé)

Tender kohlrabi bulbs filled with savory pork and rice, simmered in a light paprika sauce.

Total 1 hr 30 min Makes 4 servings Calories 485/serving

Dietary

Nut free

Allergens

Eggs, Wheat, Dairy, Red meat

This Hungarian home-style dish hollows out kohlrabi bulbs and fills them with a seasoned pork and rice mixture, then simmers everything in a paprika-tinged tomato broth thickened with a touch of roux. The reserved kohlrabi flesh gets diced and cooked right into the sauce, so nothing goes to waste. It makes a comforting family dinner, especially in late summer when kohlrabi is fresh and abundant.

Ingredients

  • 4 medium kohlrabi bulbs, tops trimmed
  • 1 pound ground pork
  • 1/3 cup white rice, uncooked
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sweet paprika
  • 2 cups chicken stock
  • 1 cup crushed tomatoes
  • 1 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • salt and pepper, to taste

Method

  1. Peel the kohlrabi bulbs and cut a thin slice off the bottom of each so they sit flat. Using a melon baller or sharp spoon, hollow out each bulb, leaving a sturdy shell about 1/2 inch thick and reserving the scooped flesh.

  2. Finely chop the reserved kohlrabi flesh and set aside for the sauce.

  3. Bring a large pot of salted water to a boil and blanch the hollowed kohlrabi shells for 5 minutes to soften slightly. Drain and set aside to cool.

  4. In a large bowl, combine the ground pork, uncooked rice, chopped onion, garlic, egg, 1 teaspoon paprika, salt, and pepper. Mix until evenly combined.

  5. Fill each kohlrabi shell generously with the pork and rice mixture, mounding slightly on top.

  6. Heat the oil in a 6-quart saucepan over medium heat. Add the chopped kohlrabi flesh and cook, stirring occasionally, until softened, about 5 minutes.

  7. Sprinkle the flour and 1 tablespoon paprika over the kohlrabi, stirring constantly, and cook for 1 minute to form a light roux.

  8. Pour in the chicken stock and crushed tomatoes, stirring to dissolve the roux and prevent lumps. Bring to a gentle simmer.

  9. Nestle the stuffed kohlrabi bulbs into the sauce, cover, and simmer gently until the kohlrabi is tender and the filling is cooked through, about 40 minutes.

  10. Carefully transfer the stuffed kohlrabi to a serving platter. Whisk the sour cream into the simmering sauce until smooth, then season with salt and pepper to taste.

  11. Spoon the sauce over the stuffed kohlrabi, sprinkle with fresh dill, and serve warm.

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    Stuffed Kohlrabi (Töltött Karalábé)

    This Hungarian home-style dish hollows out kohlrabi bulbs and fills them with a seasoned pork and rice mixture, then simmers everything in a paprika-tinged tomato broth thickened with a touch of roux. The reserved kohlrabi flesh gets diced and cooked right into the sauce, so nothing goes to waste. It makes a comforting family dinner, especially in late summer when kohlrabi is fresh and abundant.

    1 hr 30 min 4 servings 485 cal

    Ingredients

    • 4 medium kohlrabi bulbs, tops trimmed
    • 1 pound ground pork
    • 1/3 cup white rice, uncooked
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 egg
    • 1 teaspoon sweet paprika
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons vegetable oil
    • 1 tablespoon all-purpose flour
    • 1 tablespoon sweet paprika
    • 2 cups chicken stock
    • 1 cup crushed tomatoes
    • 1 cup sour cream
    • 2 tablespoons fresh dill, chopped
    • salt and pepper, to taste

    Method

    1. 1

      Peel the kohlrabi bulbs and cut a thin slice off the bottom of each so they sit flat. Using a melon baller or sharp spoon, hollow out each bulb, leaving a sturdy shell about 1/2 inch thick and reserving the scooped flesh.

    2. 2

      Finely chop the reserved kohlrabi flesh and set aside for the sauce.

    3. 3

      Bring a large pot of salted water to a boil and blanch the hollowed kohlrabi shells for 5 minutes to soften slightly. Drain and set aside to cool.

    4. 4

      In a large bowl, combine the ground pork, uncooked rice, chopped onion, garlic, egg, 1 teaspoon paprika, salt, and pepper. Mix until evenly combined.

    5. 5

      Fill each kohlrabi shell generously with the pork and rice mixture, mounding slightly on top.

    6. 6

      Heat the oil in a 6-quart saucepan over medium heat. Add the chopped kohlrabi flesh and cook, stirring occasionally, until softened, about 5 minutes.

    7. 7

      Sprinkle the flour and 1 tablespoon paprika over the kohlrabi, stirring constantly, and cook for 1 minute to form a light roux.

    8. 8

      Pour in the chicken stock and crushed tomatoes, stirring to dissolve the roux and prevent lumps. Bring to a gentle simmer.

    9. 9

      Nestle the stuffed kohlrabi bulbs into the sauce, cover, and simmer gently until the kohlrabi is tender and the filling is cooked through, about 40 minutes.

    10. 10

      Carefully transfer the stuffed kohlrabi to a serving platter. Whisk the sour cream into the simmering sauce until smooth, then season with salt and pepper to taste.

    11. 11

      Spoon the sauce over the stuffed kohlrabi, sprinkle with fresh dill, and serve warm.