Stuffed kohlrabi with flatbread

Stuffed kohlrabi with flatbread

60—70 Min

If you're looking for vegetarian grill dishes, then you've found the perfect recipe. Grilled hollowed out kohlrabi stuffed with a lightly seasoned bulgur filling and cottage cheese. Served with flatbreads made from chickpea flour and spelt flour, baked in the grill on a pizza stone. Your cookout will be the talk of the town!

Ingredients 4 Portions

Preparation

  1. 1

    Melt the butter into the warm milk. Add the other flatbread ingredients, knead into a smooth dough and leave this to rest for 15 minutes.

  2. 2

    Peel the kohlrabi and leave the peel to one side.

  3. 3

    Scoop out the inside of the kohlrabi to form "kohlrabi bowls".

  4. 4

    Cook the bulgur in salt water for 10 minutes, then cover this and put it to one side.

  5. 5

    Combine the cottage cheese, scallions, peas, herbs and cooled bulgur. Then mix in the egg yolks.

  6. 6

    Fill the hollowed out kohlrabi with the mixture.

  7. 7

    Place them in an ovenproof dish and bake them in the grill over indirect heat at 180°C (356°F) for 30 minutes until they are golden brown. Pour a little water in the bottom of the dish as required.

  8. 8

    Cut the dough into even portions and shape it into small balls. Flatten these using your hands. Place them in the grill on a preheated grill plate or pizza stone and bake them on both sides for approximately 3 minutes.

  9. 9

    Slice the kohlrabi leaves into thin strips and use these to garnish the stuffed kohlrabi before serving.