kohlrabi roulade
Did not want to believe it, but kohlrabi leaves taste great. Yesterday I tried the following:
From minced meat, onions, soaked bread rolls, egg, pepper, salt and paprika, I mixed a minced meat dough. Then I removed the stalks of the kohlrabi leaves and briefly blanched the leaves. After cooling down, I filled them with the minced meat pie, wrapped them up, and cooked them briefly in hot oil, just like making cabbage rolls.
With broth I have simmered for about 20 minutes and then thickened the sauce. There were boiled potatoes.
The kohlrabi itself is available today with Dutch sauce. The remaining young foliage comes, cut in small pieces, into the sauce.
