• 6 medium kohlrabies
• 1 pound ground beef or ground leftover beef, veal, pork or lamb
• 1 large finely chopped onion
• 1 1/2 tablespoons butter
• 2 large eggs
• 1 finely chopped garlic clove
• 1 1/2 cups broth of choice
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and pepper
Parboil kohlrabies for 20 minutes. Cool until they can be handled and 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 bottoms and chop it finely.
In a medium skillet, sauté onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.
Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.
Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with 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.