Summary

Ingredients

• 250 g minced meat, half and half
• 25 g ham
• 1 pinch baking powder
• 1 tablespoon breadcrumbs
• salt and pepper
• 8 large kohlrabi leaves, blanched
• 6 teaspoons mustard (honey mustard), or 1 teaspoon mustard and 1 teaspoon honey

For the sauce:

• 1 shallot (s), finely diced
• 1 clove garlic, finely diced
• 250 ml tomato puree
• 100 ml chicken broth
• 2 tablespoon chili sauce
• 2 tomato (s), peeled, pitted and diced
• 1 kohlrabi, peeled and diced
• salt
• 1 tablespoon oil (rapeseed oil)

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Instructions

1. This unusual dish requires more large kohlrabi leaves than a tuber, and only fresh green ones. Obtaining these leaves is not a problem, however, because almost all buyers of these vegetables dispose of the stalks and leaves in the waste bins provided in the supermarkets. Even at the weekly markets, people are asked whether the green shouldn`t be removed right away. I assume that a few leaves pocked by other tubers will not cause a stir. Not even at the checkout, if the keeping of rabbits is pointed out.
2. What most do not know: The kohlrabi leaves contain more vitamins and minerals than the tuber itself. They contain more carotene than most other vegetables, their calcium content is three times that of the tuber, and the iron content doubles even spinach. You can stew them like spinach, for example, or chop the delicate leaves and sprinkle them over ready-made dishes. But you can also make roulades out of it, like me.
3. To the recipe:
4. For the meat filling, mix the first 5 ingredients together, season with the spices and leave to rest in the refrigerator for at least 2 hours, preferably 12 hours, i.e. overnight.
5. Blanch the kohlrabi leaves in boiling water for about 5 minutes, rinse in cold water and dry thoroughly with kitchen paper. Cut the midrib flat with a sharp knife.
6. Divide the filling evenly over 6 sheets or more, taking different sheet sizes into account. Put 1 teaspoon honey mustard on each leaf and roll it up with the meat mixture. Glue the blanched leaves, you don`t necessarily have to tie them or fix them with toothpicks.
7. The production of the sauce is easy and goes hand in hand with the cooking of the roulades, because they are not seared, but only braised in the sauce. Searing makes them unsightly black and does not taste good. Heat the oil in a sufficiently large saucepan and sweat the shallot cubes until translucent. Pour in the tomato puree and put the roulades in it. Pour half of the broth and let the roulades simmer gently for about 25 minutes over low heat with an open saucepan. Pour in a little broth every now and then.
8. In the meantime, let the diced kohlrabi simmer in a little rapeseed oil for about 10 - 15 minutes over low heat and with an open pot. The dice should keep their bite.
9. Just before serving, take the roulades out of the sauce and keep them warm. Season the sauce with chilli sauce and salt, stir in the tomato and kohlrabi cubes.
10. Serve the roulades with the sauce, basil leaves and rice.