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Ingredients (2 servings)
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2 Stk. Kohlrabi
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701 g Faschiertes gemischt
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1 Stk. Jungzwiebeln
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100 g Bio-Gouda
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Öl
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the kohlrabi, cut off a lid at the top, and parboil the bulbs in lightly salted water for about 15 minutes until tender-crisp. Finely chop the tender kohlrabi greens and set aside.
- Hollow out the parboiled kohlrabi with a spoon, leaving a sturdy rim, and chop the scooped-out flesh into small pieces. Wash the spring onions and slice them into thin rings.
- Heat some oil in a pan and brown the minced meat until crumbly. Add the spring onions and the chopped kohlrabi flesh, sauté briefly, and season generously with salt, pepper, and a pinch of nutmeg.
- Preheat the oven to 200 degrees Celsius. Place the hollowed-out kohlrabi bulbs in a baking dish, fill them with the meat mixture, and spread the remaining mixture around them in the dish.
- Grate or chop the Gouda, sprinkle it over the stuffed kohlrabi, and bake in the oven for about 15 minutes until golden brown. Sprinkle with the chopped kohlrabi greens before serving.
