Stuffed kohlrabis

Name: Stuffed kohlrabis
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium sized kohlrabis (à approx. 375 g); 7-10 Tbsp Salt; 2 Spring onions; 1 small red pepper; 1 Garlic clove; 200 g Chicken filet; 2 TABLESPOONS Oil; 100 ml Vegetable broth; 1 TABLESPOON Schmand; 7-10 Tbsp Pepper; 60 g Parmesan cheese

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 medium sized kohlrabis (à approx. 375 g)
7-10 Tbsp Salt
2 Spring onions
1 small red pepper
1 Garlic clove
200 g Chicken filet
2 TABLESPOONS Oil
100 ml Vegetable broth
1 TABLESPOON Schmand
7-10 Tbsp Pepper
60 g Parmesan cheese

Directions

1
Peel kohlrabis and hollow it out with a ball cutter. Cook in a pot with boiling salted water for 5-8 minutes. Take out and keep warm. Cut the inside of the kohlrabi into small pieces and cook in boiling salted water for about 3 minutes.
2
Remove and rinse with cold water.
3
Clean and wash spring onions and cut into slanted rings. Peppers clean, wash and cut into small cubes. Peel garlic and chop finely. Wash the meat, dab dry and cut into cubes.
4
Season with salt. Heat the oil in a pan and fry the meat for about 3 minutes while turning it.
5
Add garlic, paprika, pieces of kohlrabi and spring onions and fry briefly. Deglaze with vegetable stock, bring to the boil briefly and simmer gently for about 3 minutes. Stir in sour cream. Season to taste with salt and pepper.
6
Pour the meat mixture into the kohlrabis and place in an ovenproof dish. Grate the Parmesan finely, sprinkle over the kohlrabis and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 7-10 minutes.
7
Add the rest of the filling. Tomato rice tastes good with it.