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Preparation info

  • Difficulty

    Complex

  • 3 or 6

    servings

Appears in

top 1000The Cuisine of Hungary

The Cuisine of Hungary

By George Lang

Published 1982

Ingredients

  • 6 medium-sized kohlrabies
  • ⅓ cup fine-chopped green kohlrabi leaves
  • 1 teaspoon sugar
  • ½ white roll
  • ½ cup milk
  • ½ small onion, minced
  • 2 tablespoons butter
  • ⅓ cup twice-ground veal
  • ⅓ cup twice-ground lean pork
  • ⅓ teaspoon pepper
  • 1 teaspoon salt
  • ½ egg
  • ½ cup chicken broth
  • 1 tablespoon flour

Method

  1. Peel kohlrabies and scoop out centers. Place the vegetables in 1 quart salted water and boil until half done, about 25 minutes, but the time depends on age of the kohlrabies. Drain kohlrabies and save the cooking liquid.
  2. Chop very fine the scooped-out centers of kohlrabies and all the chopped leaves. Add sugar and sauté the mixture for a few minutes.
  3. Add 2 cups of the cooking liquid, and cook the chopped kohlrabi centers and leaves until about half done.
  4. Soak the roll in the milk, squeeze roll, and chop or shred into small pieces.
  5. Fry onion in butter in a separate frying pan for a few minutes. Add ground meat and sauté for 5 minutes.
  6. Add chopped roll, the pepper, salt and the ½ egg. Stir well, and remove from heat. Adjust salt if necessary. Stuff this into the empty kohlrabi shells.
  7. Place stuffed shells in a baking-serving casserole. Pour chopped leaf mixture around shells, and add the chicken broth if some extra liquid is needed.
  8. Cook the kohlrabies over very low heat for 25 to 30 minutes, or until vegetables are done.
  9. Make a thickening with flour and ¾ tablespoon cold water. Take a ladleful of liquid from the casserole, whip it into this flour-water mixture, and pour it back into the casserole. Cook for 5 minutes longer.
  10. Serve 1 stuffed kohlrabi as a hot first course, or two as a luncheon main course.

© 1982 George Lang estate. All rights reserved.

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