EatSmarter exclusive recipe

Stuffed Kohlrabi CupsFamily Dining (2 Adults and 2 Children)

Stuffed Kohlrabi Cups - Stuffed Kohlrabi Cups - Tuber with a kick: This tender spring vegetable has a lot of it!
Stuffed Kohlrabi Cups - Tuber with a kick: This tender spring vegetable has a lot of it!


Calories:450 kcal
Preparation:30 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories450 kcal(23%)
Protein19 g(38%)
Fat24 g(30%)
Carbohydrates35 g(13%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe development: EAT SMARTER


For servings

4Kohlrabi (with greens; about 300 grams)
1Garlic clove
2 ouncesWalnuts
5 ouncesFeta cheese (9% fat)
3 slicesday-old Brown bread (about 50 grams)
2 tablespoonsCanola oil
1 bunchBasil
4 ouncesSour cream (10% fat)

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 Melon baller, 1 Bowl, 1 Tablespoon, 1 Mini food processor, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper


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1 Trim kohlrabi and set aside the greens. Peel kohlrabi, cut in half crosswise and scoop out all the halves using a melon baller, leaving a 1 cm (approximately 1/2 inch) margin.
2 Cut the scooped kohlrabi flesh into small pieces and put in a bowl. Rinse the scallions, pat dry cut into thin rings. Add to the bowl. 
3 Peel garlic and chop finely. Finely chop walnuts with a large knife. Add both to the bowl.
4 Cut feta cheese and the bread into small pieces. Add to the bowl along with the oil and toss to combine.
5 Rinse basil and kohlrabi leaves, shake dry and chop coarsely. Puree with the egg in a mini food processor.
6 Mix the egg mixture with the bread mixture and season with salt and pepper. Season the kohlrabi halves on the inside with salt and pepper and divide filling among halves.
7 Line a baking sheet with parchment paper and place the stuffed kohlrabi halves on top. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown on top, about 30 minutes. Garnish each with 1 dollop of sour cream and serve.


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