Töltött Karalábé: Hungarian Stuffed Kohlrabi
A Hungarian specialty, Töltött Karalábé features kohlrabi bulbs filled with a savory meat mixture, baked until tender, and served with a creamy sauce.
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Instructions
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Preheat the oven to 350 F and coat a casserole dish with cooking spray.
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Parboil kohlrabi for 20 minutes.
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Cool kohlrabi, then peel, trim the root, hollow out the bulbs leaving a 1/4-inch wall, reserve tops, and finely chop the scooped-out flesh.
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Sauté chopped kohlrabi and onions in 1 1/2 tablespoons butter until tender.
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In a large bowl, combine the sautéed mixture with 1 pound meat, 2 eggs, 1 chopped garlic clove, and season with salt and pepper.
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Fill hollowed kohlrabi with the meat mixture, place in the dish, top with reserved kohlrabi tops, and pour 1 1/2 cups broth over.
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Bake 40 to 50 minutes until tender.
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Transfer kohlrabi to a serving platter, keep warm, and skim fat from pan juices.
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Whisk 1 cup sour cream with 2 tablespoons flour.
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Temper the sour cream mixture with hot pan juices, then add it to the pan juices and cook until thickened.
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Adjust sauce seasonings as necessary, then serve with the stuffed kohlrabi.