Turkish Style Kohlrabi Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 kohlrabi leaves, very large
- 250 g round beef, medium fat
- 1 onion (s)
- 2 tablespoon tomato (s), grated, about 1/ tomato
- 1 tablespoon rice, Turkish or risotto rice
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled pepper
- 0.5 teaspoon ½ pul beaver or chilli flakes
- 1 teaspoon, sprinkled mint, dried
- 1 teaspoon, leveled dill, dried
- 1 tablespoon tomato paste
- 1 tablespoon paprika pulp
- 250 ml vegetable stock
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- The recipe is essentially prepared like yaprak dolması, i.e. stuffed vine leaves, except that kohlrabi leaves are used here. The quantities are designed for 16 thumb-sized rolls, so that the very large kohlrabi leaves can be cut in half. Please use more for smaller sheets.
- Wash the rice and set aside covered with water for about 30 minutes. Remove the stalks from the kohlrabi leaves and wash the leaves. In the case of very large leaves, cut out the central rib and thus halve the leaves; in the case of smaller leaves, it is advisable to cut the central rib on the underside of the leaf a little flatter so that it can be rolled up better.
- Bring water to the boil in a large pot and blanch the kohlrabi leaves in it for a minute, rinse in cold water and dry.
- Put the minced meat in a bowl, peel the onion and add very finely diced or grate it. Halve a tomato and grate it with the coarse grater, leaving the peel behind. You can of course scald the tomato, peel it and chop it very finely.
- Drain the rice and add to the mince. Add the spices and knead everything well until you get a smooth mass. If you don`t like mint, you can also use parsley. Be careful with Pul Biber, depending on the variety, it can be very spicy, so it`s better to taste too much than to take too much immediately.
- Place the kohlrabi leaves on the work surface with the outside facing down, and place a small tablespoon of filling on top of the lower area. Fold in the sides and roll up from below towards the point. Place the finished rolls with the seam down in a flat pot with a diameter of 20 cm.
- Heat the olive oil in a casserole and fry the tomato and pepper pulp in it. Pour in the vegetable stock and simmer for a few minutes, season with salt, pepper, red paprika powder and a little sugar if necessary.
- Pour the sauce over the kohlrabi rolls. Cover the rolls with an upturned plate or saucer so that they do not float when they cook.
- Bring the contents of the pot to a boil over medium heat, immediately switch to the lowest setting and cover and simmer gently for 35-40 minutes.
- You can eat the kohlrabi rolls warm, for example a mashed potato with Parmesan cheese goes very well with it, but they also taste good cold with a little flatbread.
- The kohlrabi leaves can also be filled and prepared like cabbage rolls, the leaves have a very strong and spicy taste and are a little more firm to the bite than, for example, white cabbage. The practical thing about it is that you can usually take the leaves with you for free in the supermarket.
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