Fresh Eats

This dish incorporates fresh ingredients usually available in Lake Country gardens. Called töltött karalábé in Hungary, it’s a classic Eastern European dish that was first encountered in a restaurant in Prague called Restaurace Mlejnice. Usually these “cabbages” are stuffed with ground lamb or beef. This vegetarian variation makes a great side dish for grilled meats or fish. Rutabaga can also be used in the same fashion.

Ingredients:

2 kohlrabi (a cultivar of cabbage), about the size of a baseball, peeled and halved 2 cups fresh, shelled peas 1 cup sour cream 1 cup sharp cheddar cheese (white or yellow), shredded ½ cup parmesan cheese, grated ¼ cup mayonnaise 1 tablespoon extra-virgin olive oil 1 small shallot, peeled and minced ¼ teaspoon dried thyme 2 tablespoons chives or green part of scallion, minced

Salt and pepper 4 tablespoons butter, plus more for greasing

Garnish: Hungarian paprika Method:

Place the kohlrabi halves in microwaveproof pan, add two cups water, cover and cook in the microwave on highpower for four minutes, or until the halves are relatively soft, so it is easy to scoop out the middle. Drain and cool the kohlrabi.

In the same water, blanch the fresh peas for about two minutes.

Preheat oven to 350°F. (You can also do these on the grill using an oiled salt block.)

In a bowl, mix the peas with the remaining ingredients, except the last two, until thoroughly combined. Season to taste with salt and pepper. When the kohlrabi can be handled, slice a piece from the bottom of each so they sit flat on a baking dish. Using a melon ball scoop, remove the center of each kohlrabi, leaving about a half-inch wall on the sides and bottom. Reserve the kohlrabi pieces for soup.

Grease a baking dish large enough to hold the four halves. Place the halves in the dish and distribute the stuffing evenly amongst the four halves. Mound the stuffing as high as possible. Place a pad of butter on top of each, sprinkle paprika over each, and bake for at least twenty to thirty minutes (depends on size). Test with a fork to determine doneness and remove to serve. SERVES FOUR

Stuffed Kohlrabi

(also known as stuffed cabbages)

story and photo by Loren Shaum

Lake Country Fresh Eats will appear in each issue of LAKElife Magazine. Columnist Loren Shaum is an automation engineering consultant, retired pilot, author, sometime professor, home gardener and an occasional chef. He and his wife, Gayle, reside in Syracuse.