Stuffed kohlrabi
easy
75 mins
75 mins
Ingredients
- 100 g Long grain rice
- 7-10 Tbsp Salt
- 100 g frozen peas
- 4 Kohlrabi with green (à approx. 300 g)
- 1 (150 g) yellow pepper
- 100 g small cherry tomatoes
- 1 small onion 850 g)
- 250 g Beefsteak minced meat
- 1 tablespoon (10 g) Oil
- 7-10 Tbsp white pepper
- 200 g Cream cheese with yoghurt (40 % less fat than double cream stage)
- 1 tsp (5 g) Instant vegetable stock
- 1 tablespoon (6 g) sauce thickener
Directions
- 1
Cook rice in boiling salted water according to package instructions. Add peas for the last 4 minutes of cooking time. Clean and peel the kohlrabi, leave some green. Put half of the remaining green aside. Cut off lid and cook kohlrabi in 1 litre of boiling salted water for about 15 minutes. Cover and cook for the last 5 minutes. Clean, wash and chop the peppers.
- 2
Wash, clean and halve the tomatoes. Peel, halve and finely dice the onion. Drain rice and kohlrabi separately, drain. Collect the kohlrabi stock. Fry the minced meat in hot oil. Add onion and paprika and fry over medium heat for 2-3 minutes. Mix in tomatoes and rice, put aside. Hollow out the kohlrabi, leaving a rim (about 8 mm). Finely dice the inside of the kohlrabi, add to the rice mixture, season with salt and pepper. Place the kohlrabi in an ovenproof dish and fill with the rice mixture. For the sauce, measure 250 ml kohlrabi stock and bring to the boil. Stir in cream cheese and stock. Simmer for 2 minutes, stir in the sauce thickener.
- 3
Mix in tomatoes and rice, put aside. Hollow out the kohlrabi, leaving a rim (about 8 mm). Finely dice the inside of the kohlrabi, add to the rice mixture, season with salt and pepper. Place the kohlrabi in an ovenproof dish and fill with the rice mixture. For the sauce, measure 250 ml kohlrabi stock and bring to the boil. Stir in cream cheese and stock. Simmer for 2 minutes, stir in the sauce thickener. Cut the put aside cabbage green into fine strips, put something aside for garnishing, mix the rest into the sauce. Season to taste with salt and pepper. Pour the sauce over the kohlrabi. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Finish cooking for the last 5 minutes in the open and add the kohlrabi lid if necessary. Serve garnished with the kohlrabi green topped with the kohlrabi lids
- 4
Cut the put aside cabbage green into fine strips, put something aside for garnishing, mix the rest into the sauce. Season to taste with salt and pepper. Pour the sauce over the kohlrabi. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Finish cooking for the last 5 minutes in the open and add the kohlrabi lid if necessary. Serve garnished with the kohlrabi green topped with the kohlrabi lids
Nutrition Facts
360 kcal
36 g
13 g
24 g
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