Name: Stuffed Kohlrabi (Töltött Karálabé)
Yield: 3 or 6 servings
Cuisine: Hungary
Ingredients: ½ cup chicken broth; 1 teaspoon sugar; 2 tablespoons butter; ½ cup milk; ½ small onion, minced; 1 tablespoon flour; ⅓ cup twice-ground veal; ⅓ cup fine-chopped green kohlrabi leaves; ⅓ cup twice-ground lean pork; 6 medium-sized kohlrabies; 1 teaspoon salt; ⅓ teaspoon pepper; ½ egg

Preparation info

3 or 6
servings

Difficulty
Complex

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

6 medium-sized kohlrabies
⅓ cup fine-chopped green kohlrabi leaves
1 teaspoon

Method

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.
Chop very fine the scooped-out centers of kohlrabie