Stuffed vegetables and leaf rolls
A winter dolma that takes some skill, this dish is made by hollowing kohlrabi without splitting its skin and filling it with ground meat and rice. Kohlrabi is firm and irregular, so it takes careful carving to leave a thin, even wall and requires more hand skill than other stuffed vegetables.
Peel the kohlrabi and cut a lid from the top of each one. Carefully hollow them with a small spoon, leaving a thin wall, and finely chop and reserve the flesh.
Mix the ground meat with the grated onion, chopped kohlrabi flesh, rice, tomato paste, olive oil, salt, and black pepper.
Fill the kohlrabi about two-thirds full with the mixture, replace the lids, and pack them snugly in a pot.
Pour the hot meat stock over the kohlrabi, cover, and simmer over low heat until the kohlrabi is tender and the filling is cooked through.
Use a small spoon, not a knife, to hollow the kohlrabi; the tip of a knife can pierce the skin and let the filling escape during cooking. No specific allergens are identified in this recipe.
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