Kohlrabi Stuffed with Cabbage and Apple
When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.
Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!
Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.
- 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
- 1 T olive oil
- 1 C leek/shallot/onion, diced
- 1/2 C radish or carrot, diced
- 1 C cabbage, chopped
- 1 apple, diced
- to taste salt
- to taste pepper
- 1 t fresh thyme (or 1/4 t dried)
- 1 T fresh basil (or 1 t dried), chopped
- 1 t dried parsley (or 1 T fresh), crushed
- pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
- 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
- 1 C brown rice or quinoa (cooked)
- 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
- parmesan cheese, grated, or nutritional yeast, for topping
- almonds, chopped, for topping
- lemon wedges, for serving (2/serving)
- Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
- While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
- Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.