How to Make Stuffed Kohlrabi with Tomatoes and Feta Cheese - A Step-by-Step Guide

Stuffed kohlrabi with tomatoes and feta cheese is a delicious and satisfying vegetarian dish that can be enjoyed as a main course or a side dish. This recipe takes the humble kohlrabi and elevates it to a whole new level by filling it with a flavorful mixture of tomatoes, feta cheese, and herbs. The result is a dish that is both light and hearty, with the perfect balance of flavors and textures.

Kohlrabi, a member of the cabbage family, has a mild, sweet flavor and a crisp, crunchy textur...

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Ingredients

  • 2 cups vegetable broth
  • ½ medium lemon, juiced
  • 4 kohlrabi, peeled, kohlrabi leaves reserved
  • 4 medium Roma tomatoes
  • 1 teaspoon butter
  • 2 medium shallots, minced
  • 1 (4 ounce) package crumbled feta cheese
  • 1 bunch green onions, thinly sliced
  • ½ bunch Italian parsley leaves, finely chopped
  • 1 clove garlic, minced
  • 1 pinch freshly ground black pepper, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
  • Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
  • Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
  • Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.
  • Nutrition

    201 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 28mg
    • Sodium: 603mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 10g
    • Total Sugars: 12g
    • Protein: 10g
    • Vitamin C: 135mg
    • Calcium: 266mg
    • Iron: 3mg
    • Potassium: 1104mg