Name: German-Style Stuffed Kohlrabi
Ingredients: 8 Kohlrabies; (about 5 pounds),; ; bulbs peeled, stems; ; discarded, and the; ; leaves trimmed of; ; tough center ribs; 1/2 c Finely chopped onion; 1 Garlic clove; chopped fine; 1/2 Stick unsalted butter; (1/4 cup); 1 lb Ground pork; 1/2 c Cooked long-grain rice; 2 tb Finely chopped fresh parsley leaves plus; ; additional for garnish if desired; 2 tb Sweet paprika; 1/4 ts Dried marjoram; crumbled; 1/4 ts Caraway seeds; 1 1/2 tb Tomato paste; 2 lg Eggs; beaten lightly; 3 1/2 c Chicken broth; 2 tb All-purpose flour; 1/2 c Heavy cream

For salvation, “repentance unto life” is just as necessary as is faith in our Lord Jesus Christ. No sinner was ever pardoned while he remained impenitent, while he remained in rebellion against God and His authority, and without submitting himself whole-heartedly to His Lordship. This involves the realization in his heart, wrought therein by the Holy Spirit, of “the sinfulness of sin” (Rom 7:13), of the awfulness of ignoring the claims of God and of defying His authority. Repentance is a “holy horror and hatred of sin, a deep sorrow for it, a contrite acknowledgment of it before God, and a complete heart forsaking of it.”

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs, Dairy	German	October 199	1	servings

INGREDIENTS

8		Kohlrabies; (about 5 pounds),
		; bulbs peeled, stems
		; discarded, and the
		; leaves trimmed of
		; tough center ribs
1/2	c	Finely chopped onion
1		Garlic clove; chopped fine
1/2		Stick unsalted butter; (1/4 cup)
1	lb	Ground pork
1/2	c	Cooked long-grain rice
2	tb	Finely chopped fresh parsley leaves plus
		; additional for garnish if desired
2	tb	Sweet paprika
1/4	ts	Dried marjoram; crumbled
1/4	ts	Caraway seeds
1 1/2	tb	Tomato paste
2	lg	Eggs; beaten lightly
3 1/2	c	Chicken broth
2	tb	All-purpose flour
1/2	c	Heavy cream

INSTRUCTIONS

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will
stand upright, scoop out the pulp from the opposite end with a small
melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine
(there will be about 2 3/4 cups). In a large kettle of boiling salted water
cook the kohlrabi leaves for 3 minutes, or until they are just tender,
drain them well, and chop them fine (there will be about 2 cups).
In a large skillet cook the onion and the garlic in 2 tablespoons of the
butter over moderate heat, stirring, until the onion is golden and transfer
the mixture to a large bowl. To the bowl add the pork, the rice, 2
tablespoons of the parsley, the paprika, the marjoram, the caraway seeds,
the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the
chopped kohlrabi leaves, and salt and pepper to taste and combine the
mixture well. Divide the mixture among the kohlrabi shells, mounding it,
and arrange the shells in a shallow flameproof baking dish just large
enough to hold them in one layer. Scatter the remaining pulp and leaves in
the dish and pour in the broth. Bring the broth to a boil and simmer the
shells, covered partially, for 30 to 50 minutes, or until they can be
pierced easily with a sharp knife. Transfer the shells with a slotted spoon
to a plate, reserving the cooking mixture in the baking dish, and keep them
warm.
In a small saucepan cook the flour in the remaining 2 tablespoons butter
over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring
the mixture to a boil, whisking, simmer it for 1 minute, and stir it into
the reserved cooking mixture, a little at a time. Add salt and pepper to
taste and cook the sauce over moderate heat, stirring occasionally, for 5
to 10 minutes, or until it is thickened. Return the stuffed shells to the
baking dish and garnish them with the additional parsley.
Serves 4 to 8.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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