Stuffed kohlrabi

Name: Stuffed kohlrabi
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 small kohlrabi (about 250 g each); 7-10 Tbsp Salt; 50 g Long grain rice; 75 g Mushrooms; 1 Tomato; 50 g cooked ham; 1 Onion; 1 TABLESPOON Oil; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Pepper; 1 collar Parsley; 1 TABLESPOON dried or fresh oregano; 50 g medieval Gouda cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 small kohlrabi (about 250 g each)
7-10 Tbsp Salt
50 g Long grain rice
75 g Mushrooms
1 Tomato
50 g cooked ham
1 Onion
1 TABLESPOON Oil
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Pepper
1 collar Parsley
1 TABLESPOON dried or fresh oregano
50 g medieval Gouda cheese

Directions

1
Peel the kohlrabi and cook in boiling salted water for 20-25 minutes. Cook the rice in 100 ml boiling salted water for about 10 minutes. Clean, wash and chop the mushrooms. Wash, quarter and seed the flesh.
2
Cut the tomato into small cubes. Dice ham. Peel and finely dice onion. Fry in hot oil. Chop the tomatoes a little bit in the tin. Add to the onion and simmer at low heat for about 10 minutes.
3
Season with salt and pepper. Wash parsley, dab dry and chop. Add to the sauce. Remove kohlrabi from the cooking water with a skimmer. Cut off one lid each. Hollow out the kohlrabi with a sharp knife.
4
Cut the flesh into small pieces. Mix rice, mushrooms, tomato, ham, kohlrabi cubes and oregano. Pour into the kohlrabi. Grate the cheese and sprinkle over it. Pour the sauce into an ovenproof, flat casserole dish, place the kohlrabi on top and bake in a preheated oven (electric cooker: 250 ° C/ gas: level 5) for approx. 10 minutes.