Meat-stuffed kohlrabi is a demanding dolma made by hollowing out this winter root vegetable without tearing its shell and filling it with a meat and rice mixture. Kohlrabi's firm, irregular shape calls for a careful, thin-walled hollowing technique that takes more skill than most other dolma.
Peel the kohlrabi and cut a lid from the top, then carefully hollow each one with a small spoon, leaving a thin shell; finely chop the scooped flesh and set aside.
Mix the ground meat with the grated onion, chopped kohlrabi flesh, rice, tomato paste, olive oil, salt and black pepper.
Fill the kohlrabi two-thirds full, close their lids, and pack them tightly into a pot.
Pour the hot stock over, cover, and simmer over low heat until the kohlrabi softens and the filling is cooked through.
Use a small spoon rather than a knife to hollow out the kohlrabi; a knife tip pierces the shell and the filling leaks out as it cooks. Allergens: this recipe does not contain a listed allergen.
Do not throw away the flesh you scoop out of the kohlrabi; finely chop it and fold it into the filling to avoid waste and give the dolma a fuller texture.
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