Kohlrabi with Meatballs

Kohlrabi is a vegetable that you find in German-speaking regions. It is a crunchy bulb that comes in white and purple, and can be eaten raw or cooked. I love eating it raw, peeled and sliced, and it is great with dips. It has a juicy, crunchy flavor that tastes like cabbage and radishes combined. It looses it's sharp bite once you cook it. I buy it in the USA whenever I see it, because it is so hard to find. Kohlrabi is also used in Indian cuisine. Kohlrabi with meatballs is a German comfort food (and there are many variations of this recipe).

My mom loves this dish. She likes the meatballs cooked in salted water, but I think you get more flavor if you fry them. Some of my friends here in Germany add some tomato paste and/or paprika for additional flavor to the meatballs.

My mom is helping me

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Ingredients:

This dish serves 6 to 8 people

10 ounces of ground pork
6 ounces of ground beef
3 large kohlrabis 
about a cup of sourdough bread 
milk to soak the bread
1 large egg
1 small white onion (finely diced)
2 cups of chicken or instant broth
4 TBS butter
5 TBS flour
1/4 cup cream
salt, pepper, ground nutmeg
1/2 cup chopped parsley

Directions:

Soak the bread in milk for 10 minutes, than squeeze the liquid out of the bread. Discard the milk. In a large bowl, mix the ground meat, the squeezed bread, the egg, the onion, and about a teaspoon of salt and pepper. Mix  thoroughly with your hands. Form them into small balls and simmer them for about 10 minutes in salted water until they are done. You can also fry the meatballs (my preference). Cook the kohlrabi in the broth until it is almost done. Save the kohlrabi water. Melt the butter, stir in the flour and cook for a couple of minutes. Slowly add the kohlrabi broth and cook some more. Stir in the cream, the meatballs and the kohlrabi. Season with salt, pepper and a little bit of nutmeg. Add the parsley and serve with mashed or boiled potatoes.

Guten Appetit
recipe by©Sunnycovechef