Stuffed Kohlrabi (Two Ways)

overhead view of a small black plate with two kohlrabi halves filled with bacon and cheese.

5 from 2 votes

These stuffed kohlrabi are filled with two kinds of filling (bacon and cheese) and baked in the oven. Learn how to make our favorite kohlrabi recipe.

Prep Time30

Cook Time1 30

Total Time1 30

Course: German Main Course

Cuisine: German

Servings: servings

Calories: 211kcal

Author: Adina

Ingredients

4 medium kohlrabies
8 ½ cups vegetable broth 2 liter
5 tablespoons green onions finely chopped, divided
3 tablespoons Parmesan divided

Bacon filling

9 oz potatoes 250 g, Note 1
2-3 slices bacon depending on size, Note 2
1 tablespoon finely chopped chives
1 egg yolk

Cream cheese filling:

5.5 oz cherry tomatoes 150 g
2 tablespoons full-fat cream cheese Note 3
2 tablespoons crème fraiche Note 4
fine sea salt and ground black pepper to taste

Instructions

Pre-cook the kohlrabi:

Bring the vegetable broth to a boil.
8 ½ cups vegetable broth / 2 liter
In the meantime, peel and halve the kohlrabies.
4 medium kohlrabies
Cook the kohlrabi halves in the vegetable broth for about 20-30 minutes until cooked through but still firm to the bite (they should not fall apart). Remove them from the broth with a slotted spoon and set them aside until cool enough to handle.
If cooking potatoes, cook them in a separate pot while the kohlrabies are cooking.
9 oz potatoes / 250 g

In the meantime:

Grate the Parmesan and finely chop the green onions. Set them aside separately.
3 tablespoons Parmesan + 5 tablespoons green onions
Preheat the oven to 400°F/ 200°C. Prepare the fillings.

Filling 1:

Peel, cut, and cook the potatoes until tender. If you have leftover mashed potatoes or leftover boiled potatoes, you can use those.
Fry the bacon until crispy, drain it on kitchen paper, and chop it into small pieces.
2-3 slices bacon
Mash the potatoes (with a fork) in a medium bowl. Add the chopped bacon, 1 tablespoon of the grated cheese, 2 tablespoons of the green onions, the egg yolk, and the chives. Mix well and adjust the taste with salt and pepper.
1 egg yolk + 1 tablespoon finely chopped chives + fine sea salt and ground black pepper

Filling 2:

Tomatoes: Halve the cherry tomatoes, discard the seeds, and dry the inside of the tomatoes with a paper towel. Chop the tomatoes very finely and place them in a second bowl.
5.5 oz cherry tomatoes / 150 g
Add the remaining chopped green onions (3 tablespoons), grated Parmesan (2 tablespoons), cream cheese, and crème Fraiche. Adjust the taste with salt and pepper.
2 tablespoons full-fat cream cheese + 2 tablespoons crème fraiche +

Fill the kohlrabies:

Scoop some of the flesh from the kohlrabi halves until they resemble nests (Note 5).
Fill kohlrabi: Place the scooped halves in a lightly greased baking dish. Fill four halves with the first stuffing and the other four with the second stuffing.

Bake stuffed kohlrabi:

Bake for about 30 minutes until the stuffing is golden brown. Serve immediately with salad.

Notes

Potatoes: You can make the recipe with leftover mashed potatoes or leftover cooked potatoes.
For a vegetarian version, replace it with finely chopped sun-dried tomatoes from a jar.
Cream cheese: I like goat’s cream cheese; it has a stronger flavor that pairs perfectly with kohlrabi. However, regular full-fat cream cheese is fine as well.
Sub creme fraiche with full-fat sour cream or smetana (Schmand).
Use the scooped-out kohlrabi flesh, the vegetable broth, the stems, and the leaves to make soup. You can add some more kohlrabi or/ and other vegetables to the broth. Leave the soup chunky or blend it to make it creamy. Add some heavy cream, cream cheese, or even milk in this case.

Nutrition