A light dish made with kohlrabi, a beloved vegetable of Black Sea cuisine, by hollowing out its center, stuffing it with an olive-oil rice filling, and cooking over low heat. This dolma, served cold, highlights the kohlrabi's slightly sweet character.
Peel the kohlrabi and carefully hollow out the center from one end with a corer, taking care not to pierce the skin.
In a bowl, mix the rice, finely chopped onion, diced carrot, dill, salt, and sugar to prepare the filling.
Fill the hollowed-out centers of the kohlrabi with the prepared filling, pressing it in.
Arrange the stuffed kohlrabi in a pot, add olive oil and water, close the lid, and cook over low heat for 30-35 minutes.
Important: be careful not to leave the skin too thin when hollowing out the kohlrabi, otherwise it may fall apart while cooking. Caution: adjust the cooking water so it doesn't exceed halfway up the kohlrabi, too much water dilutes the filling.
Finely chopping the scooped-out insides of the kohlrabi and adding them to the filling both prevents waste and adds extra texture to the dolma.
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