John Myers
Kohlrabi Vegetables with Meatballs
The perfect kohlrabi vegetables with meatballs recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 2 size Kohlrabi fresh
- 600 g Ground beef
- 2 Eggs
- 4 tbsp Breadcrumbs
- Salt and pepper
- 2 tbsp Rapeseed oil
- 1 tbsp Flour
- 500 ml Vegetable broth, instant
- 200 ml Liquid cream
- 1 tbsp Mustard medium hot
- 1 Bed Cress (garden cress)
- Peel the onion and cut into small cubes. Peel the kohlrabi, first cut into 1cm thick slices, then cut into 1cm thick sticks. Wash the tender kohlrabi leaves and cut into strips
- Mix the ground beef in a bowl with the eggs, breadcrumbs, pepper and salt. Form 8 meatballs with damp hands.
- Heat 1El oil in a pan and fry the meatballs in it on each side for about 5 minutes.
- Heat up 1El oil in a saucepan and fry the onion cubes until translucent. Add the kohlrabi sticks and sauté briefly. Dust the flour over them, pour in the broth and cream while stirring and bring to the boil. Cover and simmer for about 7-10 minutes. Mix in the kohlrabi leaves shortly before the end of the cooking time. Season the kohlrabi vegetables with mustard, pepper and salt.
- Arrange cabbage vegetables with meatballs on plates and serve sprinkled with the cress.
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