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Viennese-Style Stuffed Kohlrabi | Juicy with Minced Meat
(0)
70 min
Under an hour
Gurkerl Küche
Ein herrlicher Klassiker der traditionellen Hausmannskost: Zarte Kohlrabi, gefüllt mit saftig gewürztem Faschierten, im Backrohr gegart und mit feiner Rahmsauce vollendet.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Peel the kohlrabis, slice off the tops straight to create lids, and set aside. Carefully hollow out the kohlrabi bulbs with a spoon, leaving a border of about 1 cm.
Finely chop the scooped-out kohlrabi flesh. Peel and finely dice the onion and garlic. Wash the parsley, shake dry, and finely chop.
Filling & braising
Melt 10 g of butter in a pan. Sauté the onion, garlic, and chopped kohlrabi flesh for 3 to 4 minutes until translucent, then allow to cool briefly.
Chef's tip
Tip: For an exceptionally tender texture, the hollowed-out kohlrabis can be blanched in boiling salted water for 5 minutes before filling.
Serving suggestion: Serve this classic Viennese home-style dish with buttery parsley potatoes or a crisp leaf salad.
20 min
Under an hour
