Oven-Baked Stuffed Kohlrabi with Minced Pork | Autumn Tradition
(0)
80 min
Under an hour
Sezamo
O rețetă tradițională românească de toamnă, deosebit de aromată și reconfortantă. Guliile fragede, scobite cu grijă, sunt umplute cu un amestec suculent de carne tocată de porc, orez și verdețuri proaspete, apoi coapte la foc domol într-un sos bogat de roșii și servite cu smântână din belșug.
Ingredients
Preparation method
Preparing the kohlrabi and filling
Peel the 4 fresh kohlrabi, thoroughly removing the fibrous layer at the base. Slice a thin lid off the top of each kohlrabi, then scoop out the flesh using a teaspoon or melon baller, leaving walls about 1 cm thick. Finely chop half of the scooped-out flesh and set it aside for the sauce.
Peel and finely chop the yellow onion. In a skillet, heat 30 ml of sunflower oil over medium heat and sauté the onion for 4-5 minutes until translucent and golden. Add the 60 g of short-grain rice and sauté it with the onion for another 2 minutes, stirring constantly, then let the mixture cool slightly.
In a large bowl, place the 500 g of minced pork. Add the sautéed rice and onion, 1 fresh egg, half of the finely chopped fresh dill, 1 teaspoon of sweet paprika, 1 teaspoon of table salt, and 1/2 teaspoon of ground black pepper. Mix well by hand until evenly combined.
Chef's tip
Choose medium-sized, young, and smooth kohlrabi, as they are tender, juicy, and free of a woody, fibrous texture.
Do not pack the filling too tightly inside the kohlrabi — the short-grain rice will double in volume while cooking in the oven and needs room to remain fluffy and light.
15 min
Under an hour
