A fantastic way to enjoy kohlrabi, this traditional Hungarian dish features kohlrabi bulbs stuffed with a savoury pork and rice filling, paired with a delicious kohlrabi soup made from the leftover scraps and greens.
Kohlrabi might look a bit alien, but trust us—it’s a hidden gem! With a flavour and texture similar to broccoli stems, it’s a bit sweeter and a lot more fun to eat.
Hungarian Stuffed Kohlrabi
4 medium kohlrabi, with greens
1 Tbsp vegetable oil
1 large onion, diced
1 large garlic clove, finely minced
⅓ cup basmati rice
4 cups chicken stock, divided
½ lbs ground pork
2 Tbsp fresh parsley, chopped
½ tsp dried thyme or summer savoury
¼ tsp sweet paprika
½ cup sour cream
1 tsp cornstarch
1 tsp sugar, to taste
salt & freshly ground black pepper, to taste
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Trim off kohlrabi greens, stems, tough outer skin, root base & about ⅓ off top. Hollow out middles, leaving sides about 1/2-inch thick & bottom slightly thicker. Coarsely chop greens. Set these aside along with all the innards from hollowed-out kohlrabi bulbs.
Heat oil over medium heat. Add onion & let soften. Add garlic, rice & stir until rice is translucent, about 2-3 mins. Add 1/2 cup chicken broth & cook, until liquid is mostly absorbed. Add another 1/2 cup broth & cook until rice is just short of al dente, about 10 mins. Transfer partially-cooked rice to a bowl & let cool, then add ground pork, along with parsley, thyme, paprika, salt & pepper. Gently stir until rice & pork are evenly distributed. Stuff hollowed-out kohlrabi bulbs with pork & rice mixture. Return to medium heat. Arrange greens & leftover pulp in the bottom of the pan. Nestle the stuffed kohlrabi’s into the greens, pouring the remaining chicken broth around them. Bring liquid to a gentle simmer; 30-45 mins. Set cooked kohlrabi aside.
Transfer the remaining contents of the pot, including all greens and remaining pulp, into a blender. Add sour cream, cornstarch & blend until smooth. Bring to a simmer over medium heat until thickened. Season with sugar, salt & pepper & lemon juice if you like. To serve, ladle the soup into serving bowls, place the stuffed kohlrabi in the centre. Serve warm, with additional sour cream & a sprinkle of fresh parsley as desired.
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