Stuffed vegetables and leaf rolls
A light dish made with kohlrabi, a popular vegetable in Black Sea cuisine. The centers are hollowed out, filled with a rice mixture dressed in olive oil, and simmered over low heat. Served cold, it highlights kohlrabi’s gently sweet flavor.
Peel the kohlrabi and carefully hollow out the center from one end, taking care not to pierce the outer wall.
In a bowl, mix the rice, finely chopped onion, diced carrot, dill, salt, and sugar to make the filling.
Press the filling into the hollowed centers of the kohlrabi.
Arrange the stuffed kohlrabi in a pot and add the olive oil and water. Cover and cook over low heat for 30–35 minutes.
Important: When hollowing out the kohlrabi, leave the walls thick enough; otherwise, they may fall apart as they cook. Caution: Add only enough cooking water to come halfway up the kohlrabi; too much water will dilute the filling.
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