Recipe found on

Serves 4-6

This side dish can easily be adapted as vegetarian by stuffing it with well-seasoned grains like millet, barley, buckwheat groats, rice, sautéed onions and mushrooms, or whatever else strikes your fancy.


  • 6 medium kohlrabi
  • 1 large onion, finely chopped
  • 1 1/2 Tbsp. butter
  • 1 lb beef (ground uncooked, or ground leftover cooked beef, veal, pork or lamb)
  • 2 large eggs
  • 1 clove garlic, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 1/2 cups broth of choice
  • 1 cup sour cream
  • 2 Tbsp. all-purpose flour


  • Parboil kohlrabi for 20 minutes. Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.
  • In a medium skillet, sauté onions and the chopped, scooped-out kohlrabi in 1 1/2 tablespoons of butter until tender. Transfer to a large bowl and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove and salt and pepper to taste.
  • Heat oven to 350F. Coat a casserole dish with cooking spray. Fill the hollowed-out kohlrabi with the meat mixture, place in dish and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi.
  • Bake 40 to 50 minutes or until tender. Remove kohlrabi to a serving platter and keep warm. Skim the fat off pan juices. Fork blend 1 cup of sour cream with 2 tablespoons of all-purpose flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings, if necessary.
  • Serve stuffed kohlrabi with sauce on the side or ladled over. Enjoy!