Hungarian Stuffed Kohlrabi with Dill Sour Cream Sauce

Why You’ll Love This Recipe

• Comforting Hungarian flavors: sweet kohlrabi, paprika-kissed pork and rice, and a bright dill–sour-cream sauce.
• Uses the whole vegetable—nothing wasted—by folding the kohlrabi trimmings into the sauce.
• Approachable technique with exact times and temperatures for predictable, tender results.
• Make-ahead friendly for weeknights, yet elegant enough for guests.

Grocery List

• Produce: 4 medium kohlrabi, 1 onion, 2 garlic cloves, fresh parsley, fresh dill, 1 lemon
• Dairy: Unsalted butter, full-fat sour cream, 1 large egg
• Pantry: Long-grain white rice, chicken or vegetable stock, sweet Hungarian paprika, hot paprika (optional), all-purpose flour, neutral oil, bay leaf, sugar, fine sea salt, black pepper

Full Ingredients

For the Kohlrabi and Filling

• 4 medium kohlrabi (8–10 oz/225–285 g each), with tops
• 1/2 cup (95 g) long-grain white rice, rinsed until water runs clear
• 1 lb (450 g) ground pork (about 85% lean)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 tbsp neutral oil (sunflower or canola)
• 2 tsp sweet Hungarian paprika
• 1/4 tsp hot paprika or a pinch of chili flakes (optional)
• 1 large egg
• 2 tbsp finely chopped fresh parsley
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Cooking Liquid and Dill–Sour-Cream Sauce

• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 3 cups (720 ml) low-sodium chicken or vegetable stock, heated
• 1 1/2 to 2 cups finely diced kohlrabi trimmings (from hollowing)
• 1 bay leaf (optional)
• 1/2 tsp sugar (optional, balances acidity)
• 3/4 cup (180 ml) full-fat sour cream, room temperature
• 3 tbsp finely chopped fresh dill (plus more to garnish)
• 2 tsp fresh lemon juice, or to taste
• Kosher or fine sea salt and black pepper, to taste

To Serve

• Pinch of sweet paprika for dusting
• Reserved tender kohlrabi leaves, thinly sliced (optional)
• Warm crusty bread or boiled potatoes (optional)

Step-by-Step Instructions

Step 1: Prep and Hollow the Kohlrabi

Trim and peel each kohlrabi, removing the fibrous outer layer until you reach the pale, tender flesh. Slice off a 1/2-inch “lid” from the top and reserve it. Using a melon baller or small spoon, hollow each bulb to leave about 1/4-inch walls and a flat base so they stand upright. Finely dice the scooped centers; you’ll need 1 1/2 to 2 cups for the sauce. Save any tender leaves for garnish.

Step 2: Blanch the Shells and Rinse the Rice

Bring a large pot of well-salted water to a boil. Blanch the hollowed kohlrabi shells and their lids for 5–6 minutes until just starting to turn tender. Transfer to an ice bath to stop cooking, then drain well. Rinse the rice under cold water until clear and set aside to drain thoroughly.

Step 3: Build Flavor for the Filling

Heat 1 tbsp neutral oil in a wide pot or Dutch oven over medium heat (about 180–190°C/355–375°F surface temp). Add the onion and half of the diced kohlrabi trimmings; cook, stirring, for 5 minutes until translucent and slightly softened. Add the garlic and cook 30 seconds until fragrant. Remove the pot from heat and stir in 2 tsp sweet paprika (and hot paprika, if using) to bloom without burning.

Step 4: Mix and Pack the Filling

In a bowl, combine the sautéed onion mixture with the ground pork, rinsed rice, egg, parsley, 1 1/2 tsp salt, and 1/2 tsp pepper. Mix with a fork or your hands until cohesive and slightly sticky, 30–60 seconds; do not overwork. Pack the filling snugly into each kohlrabi, leaving a slight dome to allow for rice expansion. Cap with the reserved kohlrabi lids.

Step 5: Start the Sauce Base

In the same pot (wipe if needed), melt 2 tbsp butter over medium heat. Stir in 1 tbsp flour and cook for 1 minute, whisking, to make a pale roux. Gradually whisk in 3 cups hot stock until smooth. Add the remaining diced kohlrabi trimmings, bay leaf, and sugar (if using). Bring to a gentle simmer (85–90°C / 185–195°F).

Step 6: Simmer the Stuffed Kohlrabi

Nest the filled kohlrabi into the pot so the liquid comes halfway up the sides; add a splash more stock or water if needed. Cover and simmer gently at 85–90°C (185–195°F) for 35–40 minutes, rotating the bulbs once for even cooking. The kohlrabi should be fork-tender, and the pork should reach an internal temperature of 71°C (160°F). If the liquid reduces too much, top up with hot stock to maintain the level.

Step 7: Finish with Dill and Sour Cream

Transfer the stuffed kohlrabi to a warm platter. Stir the chopped dill into the pot. In a small bowl, whisk the sour cream with a ladle of hot sauce to temper, then whisk the mixture back into the pot off the heat. Add lemon juice and season with salt and pepper. Keep the sauce below 82°C (180°F) so it stays silky and does not curdle. Return the kohlrabi to the pot for 2–3 minutes to warm through without boiling. Serve with plenty of sauce, a dusting of sweet paprika, and a sprinkle of fresh dill or sliced kohlrabi leaves.

Pro Tips

• Choose younger, medium kohlrabi—older bulbs can be fibrous and take longer to soften.
• Bloom paprika off heat to keep its sweetness vibrant and avoid bitterness.
• Pack the filling firmly but not hard; rice needs a little room to expand.
• Temperature matters: maintain a gentle simmer and keep the finished sauce under 82°C (180°F) after adding sour cream.
• If your sauce is too thick, whisk in hot stock a few tablespoons at a time to reach a light, spoon-coating consistency.

Variations

• Light Turkey Version: Swap pork for ground turkey thigh; add 1 tbsp oil to the filling for moisture and 1 extra tsp paprika for richness.
• Vegetarian Mushroom–Rice: Replace pork with 12 oz finely chopped cremini mushrooms sautéed until browned; add 1/2 cup grated carrot and 1 tbsp soy sauce for depth.
• Smoky Bacon Twist: Stir 2 oz finely diced smoked bacon into the onion step; reduce added salt slightly and finish the sauce with a pinch of smoked paprika.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, covered, over low heat until hot throughout (74°C/165°F). The sauce should not boil. For make-ahead, fill and blanch the kohlrabi and mix the raw filling up to 24 hours in advance; refrigerate separately. You can also cook the stuffed kohlrabi in the stock base, cool, and refrigerate; finish with dill and sour cream just before serving to keep the sauce silky. Freezing is best without the sour cream: freeze the cooked stuffed kohlrabi in some stock for up to 2 months; thaw overnight, reheat gently, then finish the sauce with dill and sour cream.

Nutrition (per serving)

Approximate: 560 calories; 33 g protein; 31 g fat; 38 g carbohydrates; 4 g fiber; 930 mg sodium. Values will vary based on ingredients and salt level.