Töltött Karalábé: Hungarian Stuffed Kohlrabi

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 06/25/21
Stuffed Kohlrabi
NoirChocolate / Getty Images
Prep: 45 mins
Cook: 50 mins
Total: 95 mins
Servings: 4 to 6 servings
Yield: 6 kohrabi
Nutrition Facts (per serving)
411 Calories
26g Fat
17g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 411
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 57%
Cholesterol 161mg 54%
Sodium 339mg 15%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 28g
Vitamin C 90mg 448%
Calcium 114mg 9%
Iron 3mg 19%
Potassium 964mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kohlrabi is a good-for-you cruciferous vegetable low in calories and high in antioxidants and fiber that is a popular go-to side dish in Hungary, Lithuania, Poland, Russia, and Ukraine.

When stuffed, as in this Hungarian stuffed cabbage recipe (töltött karalábé), it's reminiscent of stuffed cabbage rolls. Ground beef or a combination of beef and pork, or beef, veal, pork, and lamb, or any combination thereof can be used, and leftover cooked ground meats work as well.

Kohlrabi can be used for a totally vegetarian dish by stuffing it with well-seasoned grains like millet, barley, buckwheat groats, rice, sautéed onions, and mushrooms, or whatever whim strikes you.

Ingredients

  • 6 medium kohlrabi

  • 1 large onion, finely chopped

  • 1 1/2 tablespoons butter

  • 1 pound ground beef, uncooked, or ground leftover cooked beef, veal, pork or lamb

  • 2 large eggs

  • 1 clove garlic, finely chopped

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups broth of choice

  • 1 cup sour cream

  • 2 tablespoons all-purpose flour

Steps to Make It

  1. Parboil kohlrabi for 20 minutes.

  2. Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.

  3. In a medium skillet, sauté onions and chopped, scooped-out kohlrabi in 1 1/2 tablespoons butter until tender.

  4. Transfer to a large bowl, and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove, and salt and pepper to taste.

  5. Heat oven to 350 F. Coat a casserole dish with cooking spray.

  6. Fill hollowed-out kohlrabi with meat mixture, place in dish, and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi.

  7. Bake 40 to 50 minutes or until tender.

  8. Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices.

  9. Fork blend 1 cup sour cream with 2 tablespoons all-purpose flour.

  10. Temper with a few ladles of hot pan juices, whisking constantly.

  11. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings, if necessary.

  12. Serve stuffed kohlrabi with sauce on the side or ladled over.