Kohlrabi has been on my list to make into schnitzel for some time. That’s a popular way to prepare it in Germany as well as turning it into soups and baking it into casseroles. Kohlrabi is German for “Cabbage Turnip” btw.
Stuffing it was my first priority this winter. I used a vegetarian-style stuffing. Adding meat like ground turkey or beef would also be delicious. However, I was looking to create something a bit lighter and packed with healthy ingredients.
Kohlrabi is full of vitamins and minerals.
Kohlrabi is a unique and versatile vegetable that belongs to the cabbage family (Brassicaceae), along with broccoli, Brussels sprouts, and kale. It’s often called a “German turnip” and has a distinct look: it’s a round, bulb-like structure that grows above ground with stalks and leaves sticking out like a green octopus.
The edible bulb has a mildly sweet, crisp, and juicy texture similar to a broccoli stem or cabbage heart but with a slightly peppery flavor. It comes in green and purple varieties, although the inner flesh is always pale. The leaves are also edible and taste similar to collard greens or kale.
Kohlrabi can be enjoyed in many ways:
Raw: It’s crunchy and refreshing in salads or sliced for dipping.
Roasted or sautéed: The bulb softens and develops a sweeter flavor when cooked, similar to roasting other root vegetables.
Mashed: It’s a lower-carb alternative to mashed potatoes.
Soups and stews: Adds a mild, nutty flavor and holds up well in brothy dishes.
Kohlrabi is nutrient-dense, providing a good source of vitamin C, fiber, and potassium. It’s low in calories but packed with antioxidants, making it a nutritious addition to a variety of dishes!
You will need to peel, scoop out, and steam the kohlrabi before stuffing and baking it. While the kohlrabi is steaming, create the stuffing. The finished recipe is light but filling and the recipe creates more than enough stuffing to have plenty leftover to serve on the side.
Lots of great flavors are stuffed into this sweet-tasting kohlrabi. However, The recipe is also ripe for substitutions. Use brown rice, farro, or Spelt in place of the quinoa. Swap out the kale for spinach or Swiss chard. Use whatever nut and cheese variety is your favorite. Top with plant-based cheese for a vegan version or skip the cheese altogether.
Kohlrabi Stuffed with Quinoa, Kale & Walnuts
Ingredients
- 4 kohlrabi
- 1 cup chopped kale
- 2 tablespoons olive oil
- 1 small red onion
- 1 cup cooked quinoa
- 1/2 cup chopped raw walnuts
- Kosher salt and freshly ground pepper to taste.
- 1/2 cup grated Swiss cheese
Instructions
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Peel the kohlrabi.
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Use a melon baller or teaspoon to scoop out the middle of each kohlrabi. Cut the kohlrabi flesh into pieces and set aside.
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Place the kohlrabi in a steamer and steam for 20 minutes.
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Transfer the steamed kohlrabi to a casserole dish.
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Preheat the oven to 350 degrees.
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Peel and dice the onion
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Heat the olive oil in a large skillet.
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Add the onions, stir to coat and cook until the pieces become transparent.
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Add the kohlrabi pieces and stir to combine. Cook until the kohlrabi softens.
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Mix in the kale. Cook until the kale starts to soften, just a few minutes.
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Add the cooked quinoa to the mixture.
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Stir in the walnuts and let cook for another few minutes, stirring frequently.
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Season with Kosher salt and freshly ground pepper to taste.
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Turn off the heat and cover until the kohlrabi is steamed.
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Stuff the kohlrabi with the kale quinoa mixture. Keep the extra mixture covered on the stove to keep it warm
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Sprinkle the Swiss cheese on top of each stuffed kohlrabi. Place the casserole dish in the oven and bake for 35 minutes.
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Remove from oven. Spoon the remaining quinoa mixture ono a platter or serving dish. Arrange the cooked stuffed kohlrabi on top and serve.
Like this Quinoa Kale Stuffed Kohlrabi? Also, check out some of these other delicious recipes:
POTATOES & KOHLRABI IN PARSLEY CREAM
BUTTERNUT SQUASH SAUERKRAUT QUINOA CABBAGE ROLLS
KOHLRABI PASTA STUFFED CAMEMBERT
