Two awesome-looking kohlrabi came through from the Paisley Farm CSA this week. This was my first time cooking with kohlrabi, so I wanted to try something a little interesting. Also, I wanted to use up some turkey sausage that had been sitting in my freezer. Here is a recipe that I came up with for sausage stuffed kohlrabi.

I know a few people who become almost lyrical when talking about this strange-looking and strangely-named vegetable, so I’m glad to’ve finally indulged my curiosity about it.  Its juicy texture is sometimes compared to that of an apple, though its flavor is vegetable-y and not sweet. It’s related to the cabbage (as is broccoli, cauliflower, kale and Brussels sprouts), and it’s name is German for “turnip cabbage.” The round bulb looks like a root, but is actually part of the kohlrabi plant’s stem.

I made up this recipe as I went along, so I can’t vouch for its reliability, but it did come out pretty tasty. Please suggest any improvements that come to mind.  A better variation might be to stir in some of the chopped kohlrabi pulp after the rice has cooked, so it retains some crunch. Or, stuff the un-cooked kohlrabi, then braise them, like this Epicurious recipe for German-style stuffed kohlrabi says to do. My version, however, seemed simpler for a first-timer like me.

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