So I received kohlrabi in this box of vegetables and had to figure out what to do with it. I found this recipe, which really liked because it used both the root and the greens. I did tweak the meat seasonings but I think this came out really well...and is even better with some kimchee.
- 2-3 kohlrabis
- 2 teaspoons white wine vinegar
- 1-1/2 teaspoons olive oil
- 1 Tablespoon olive oil
- 1/2 onion, small dice
- 1 pound ground beef
- 2 teaspoon tomato paste
- 1-1/2 teaspoon dried parsley (1 Tablespoon if fresh)
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- salt and pepper to taste
- kimchee (optional)
Cut stems from kohlrabi. Select "nice" leaves (for the wrap) and remove stems (discard). Blanch leaves and set aside.
Remove stems from remaining leaves and roughly chop.
Peel each kohlrabi bulb* then grate.
Whisk together vinegar and oil then drizzle over grated kohlrabi. Salt and pepper to taste. Set aside.
Add a oil to frying pan. When hot, add onions and saute until soft.
Then add meat and spices. Cook until most of the pink is gone then add greens.
Cook for a couple more minutes then remove from heat.
To assemble, scoop some meat and slaw onto a leaf. Wrap and eat. If desired, add some kimchee.
*Make sure you peel this enough to remover the tough exterior. Otherwise, you slaw will have woody bits in it.