Kohlrabi Stuffed with Minced Meat | Authentic Homemade Taste

Peel the kohlrabi with a vegetable peeler or a sharp knife. Cut a thin cap off the top of each kohlrabi, then hollow out the center with a teaspoon, leaving the walls about 1 cm thick. Finely chop the scooped-out flesh and set it aside for the sauce.

Rinse the rice in several changes of cold water and drain well. Finely chop one yellow onion and 3 cloves of garlic. Sauté them gently in a pan with a tablespoon of sunflower oil for 2-3 minutes, until the onion turns translucent, then let them cool.

In a large bowl, mix the minced pork thoroughly with the drained rice, sautéed onion, fresh egg, half of the finely chopped dill, dried thyme, 5 g of salt, and 2 g of ground pepper. Knead the mixture until homogeneous and airy. Fill the hollowed kohlrabi with this mixture without packing too tightly, as the rice will expand during cooking. Place the kohlrabi caps back on top.