Stuffed kohlrabi

Name: Stuffed kohlrabi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g frozen peas; 4 Kohlrabis (about 350 g each); 1 Onion; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 500 g Minced beef; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 package (370 g) Tomato sauce with herbs; 100 ml Vegetable broth; 7-10 Tbsp Sweet peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g frozen peas
4 Kohlrabis (about 350 g each)
1 Onion
7-10 Tbsp Salt
1 TABLESPOON Oil
500 g Minced beef
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 package (370 g) Tomato sauce with herbs
100 ml Vegetable broth
7-10 Tbsp Sweet peppers

Directions

1
Defrost the peas. Peel the cabbage and wash if necessary. Put aside small tender kohlrabi leaves. Cut a lid off the kohlrabi (approx. upper quarter). Use a ball cutter to hollow out the kohlrabi.
2
Cut the kohlrabi interior into small pieces. Cook the kohlrabi in plenty of boiling salted water for 10-15 minutes until soft. Peel and finely chop the onion. Heat oil in a pan. Add diced onion, kohlrabi pieces and minced meat to the pan and fry for about 5 minutes, turning.
3
Season with salt and pepper. Stir in tomato paste and fry briefly. Add tomato sauce and stock and simmer for about 5 minutes. Chop 4 small kohlrabi leaves. Add peas and chopped kohlrabi leaves to the sauce.
4
Season the sauce with salt, pepper and paprika. Take the kohlrabi out of the water and let it drain. Fill with the minced sauce, arrange and garnish with the remaining kohlrabi leaves.