This kohlrabi dish can serve as a vegetarian main course or as a side dish. It's best to use medium-sized kohlrabi.

Recipe Summary

20 mins
40 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.

  • Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.

  • Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.

  • Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.

  • Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.

Nutrition Facts

201 calories; protein 10.1g; carbohydrates 27.7g; fat 7.9g; cholesterol 27.8mg; sodium 603.4mg. Full Nutrition