Kohlrabi with Meat Stuffing
Peel kohlrabi, rinse and set aside leaves for garnish. Cook kohlrabi in plenty of salted water for about 15 minutes. Blanch tomatoes in skins and cut into cubes. Drain kohlrabi and cut flesh into cubes. Rinse leeks, cut into quarters lengthwise and slice.
Peel carrot and finely grate. Heat oil in a frying pan, fry meat until crumbly, add leek and carrot and cook 2–3 min.Set aside half of tomato and half of kohlrabi. Mix sour cream with egg, season heavily with salt and pepper and mix in 2/3 of cheese.
Add kohlrabi to a greased ovenproof dish. Mix meat with 1/3 of sour cream and cheese mixture and add to kohlrabi. Pour remaining sour cream mixture and remaining tomatoes and kohlrabi cubes into baking dish. Sprinkle with cheese and bake in preheated oven for about 20 minutes at 200°C (approximately 400°F). Serve garnished with kohlrabi leaves.