Is kohlrabi weird? Is it hard to find in your area? It’s so common in Germany in wintertime I assumed it would be easy to get here. Four supermarkets and two farmers markets later and I finally scored some.
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 itself is full of vitamins and minerals.
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 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.
Here are some other delicious stuffed recipes:
