My facebook feed is always filled with food. Whether it’s from blogs I follow, or the food my friends are cooking and eating. One of my closest and oldest friends, Oana, grew up in Romania. She and her boyfriend prepare meals that could give actual chefs a run for their money – so I pay attention when they post something. One she told me about the dinner she was making, a stuffed cabbage called kohlrabi (Yup, kohlrabi is a kind of cabbage!). It sounded good, but I’d never seen kohlrabi anywhere, so I tucked in the back of my mind.
Until last week. Kohlrabi in a Vermont supermarket? Yup. It went in the cart. I used a fair bit of it, raw and shaved with apples in a salad. SO. GOOD. So I decided that for my stuffed version, apples were a must.
It’s fairly easy. You hollow out the kohlrabi, and begin steaming them and cooking the filling. Then add the filling and let it cook a bit longer. Between the quinoa, the kohlrabi, apples, raisins and pine nuts this is a filling side dish! (in a good way)As a bonus, the stuffing is pretty good on it’s own, too. I know this because I kept eating it as I was making it. Notice the conveniently placed spoon in the photo above.
Spring is finally upon us (well, minus the snow the northeast got today) which means soon the farmer’s markets will be overflowing, and there will be lot’s of delicious food to experiment with.
For more healthy side dishes, 1st looks at my MyFitnessPal articles and silly pictures of Oreo, be sure to join other readers on our Facebook, Twitter, Instagram and Pinterest pages as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 4 Kohlrabis
- 1/2 cup Quinoa
- 1 cup Apple Cider
- 1 1/2 cup Water
- 1/4 teaspoon Salt
- 1 Apple, finely chopped
- 1/2 Onion, finely chopped
- 1/4 cup Raisins
- 1/4 cup toasted Pine Nuts
- 1 tablespoon Coconut Oil
- Chop off the top and bottom 1/4 of each kohlrabi, and lightly peel it to remove rough outer skin. Using a spoon or a melon baller, hollow out each kohlrabi till about a 1/4 in shell remains. Reserve the kohlrabi.
- Fill a pot with 1 cup water and 1/2 cup apple cider, and place hollowed out kohlrabis. Cover pot and begin cooking on medium high.
- Meanwhile, in a small pot, add quinoa, 1/2 cup apple cider and 1/2 cup water and cook according to the quinoa's instructions.
- In a sauté pan heat coconut oil over medium high heat and add apple, onion and leftover kohlrabi. Cook until soft. Add raisons and pine nuts, and toss until warm. Reduce heat to low.
- Once quinoa is done, add it to the sauté pan and toss until everything is mixed and warm. Cook on low for about 5 more minutes.
- Using tongs, carefully remove kohlrabi from boiling water. Using a spoon stuff each kohlrabi with the apple quinoa mixture, and put them back in the pot of water.
- Cook for an additional 25 minutes, or until kohlrabis are soft enough to easily pierce with a fork.
- Eat warm.