This is a classic Hungarian dish. The kohlrabi are paired with a herb-packed stuffing (I have replaced the onions in the original recipe with chives) and lots of white sauce. Allow time for the fiddly operation of hollowing out the kohlrabi. Do it sitting down on your balcony, enjoying the evening sun. You need a fairly large pot for arranging the kohlrabi in one layer. Alternatively, use two small ones.
Ingredients: 8 kohlrabi, 500g pork mince, 150g round, small-grain rice, a small bunch each parsley, chives and dill, 3 tbsp flour, 200g soured cream, salt, pepper (if you have good white pepper, use it).
- Peel the kohlrabi and hollow them out. I do this by first cutting into the kohlrabi, then scooping out the inside with a spoon. Slice the scooped out kohlrabi.
- Boil the rice in plenty of salted water for 10 minutes, then drain in a sieve and leave to cool down a little.
- Finely chop the herbs.
- Mix together the meat, the herbs and the rice. Season with 1 tsp salt and some pepper.
- Stuff the kohlrabi, then arrange in a large pot in one layer.
- Roll the remaining meat into meatballs, and tuck in between the kohlrabi.
- Cover with water, then scatter over the sliced kohlrabi.
- Bring to boil, reduce the heat an let it cook for 30 minutes or until the kohlrabi are tender.
- Take out the kohlrabi and the meatballs from the pan.
- Mix the soured cream and the flour, then stir into the kohlrabi cooking liquid. Carefully bring to the boil, stirring.
- Put back the suffed kohlrabi and the meatballs into the pot, reheat and serve.