It’s kohlrabi season in my neck of the woods. As excited as I am to see farm stands re-opening for the summer season, the selection in early June is pretty limited. Kohlrabi, peas, more kohlrabi, more peas… you get the idea. It’s a shame so many cooks discard the leaves from their kohlrabi. The leaves are both nutritious and delicious! Today we’re using them a bit like cabbage leaves, and are using fresh kohlrabi leaves to roll up a hearty filling of seasoned rice, tomatoes, corn, and peppers. Feel free to add ground beef and/or top with grated cheese if you’d like.
This is a frugal recipe, and makes use of an ingredient that many people overlook – my grandmother would approve. (Grandma might have used different spices and found a way to work in a dumpling or two, but she’d still approve.)
Let’s make the most of our early summer veggies!
12 – 18 large kohlrabi leaves
1 cup basmati rice, uncooked
2 cups diced tomatoes with juice (fresh or canned; either way, keep the juice)
1 cup corn kernels (I used frozen)
1/2 cup bell pepper, red or green, diced
1 tablespoon onion, finely diced (optional)
1/2 teaspoon cumin
1/2 teaspoon chili powder (mild or hot)
1/4 teaspoon freshly ground black pepper
1/2 cup water (or chicken broth)
1 cup tomato juice
Step 1) Combine rice, 2 cups diced tomatoes with juice, corn, bell pepper, onion, cumin, chili powder, black pepper, and water or broth in a large skillet. Bring to a boil, then reduce heat to low and cover. Cook over low heat for approximately 20 minutes (check after 15 minutes), until liquid is absorbed and rice is tender. Remove from heat.
Step 2) While rice mixture is cooking, carefully cut the center stem (sometimes called a vein) from each kohlrabi leaf. Overlap the two sides so that each leaf forms an approximate oval shape without a visible hole in the middle.
Step 3) Place a small amount of the rice mixture (about 2 tablespoons) on the center of each kohlrabi leaf. Fold the sides of the leaf in toward the middle (shown), then carefully roll up the leaf from the bottom. Place each kohlrabi roll-up seam side down in a lightly greased baking dish (I used two small baking dishes and froze one to enjoy later).
Step 4) Pour 1 cup of tomato juice over the top of your kohlrabi roll-ups. and cover the baking dish(es) with foil. Bake in a preheated, 350 degree oven for 30 minutes. If desired, uncover and top with shredded cheese for the last 10 minutes of baking time.