1 lb minced pork, 2 dry rolls, 1 egg, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 bunch of parsley, 8 medium tender kohlrabi, 1 1/2 bouillon cubes, 1 tablespoon sugar, 3 oz sour cream and heavy cream each, 2 level tablespoons flour
Soak the rolls in cold water, squeeze. Mix them with the minced meat and the eggs. Add salt, black pepper and half of the chopped parsley. Remove and set aside a few kohlrabi leaves, then peel the kohlrabi and carve a cavity in the middle of each of them. Fill the cavity with the meat and bread mixture. Arrange the heads tightly in the bottom of a large casserole. (When using a dish too small, the heads pile up on each other and need too much water to be covered.) Chop the kohlrabi leaves and sprinkle on top of the stuffed heads. Add enough water to cover it (about 1 quart). Crush in the bouillon cubes or add some salt. Sprinkle with some sugar (if desired) and the remaining parsley. Bring the water to a boil, then cook, covered, for 25 minutes over medium heat. Add the kohlrabi chunks from the cavities, continue cooking for 10 more minutes until tender. Remove the heads. Mix the sour cream and the heavy cream with the flour until smooth, then add to the cooking water of the kohlrabi. Boil for 2-3 minutes to let it thicken. Place the heads into the sauce again, warm before serving.
Preparation time: 1 hour 20 minutes
One serving: 2071 kJ/495 kcal