Kohlrabi is a highly underrated member of the cabbage family. The taste is similar to cauliflower and cabbage heart, but slightly sweeter. It is an excellent candidate for stuffing, and the Indian-inspired spices in the goat go beautifully with the flavor and texture of the kohlrabi.
4 medium kohlrabi bulbs
1 lb. ground goat (lamb or beef would be great also)
2 cloves garlic, minced
1 large onion, diced
1 medium tomato, peeled, seeded, and chopped
1 tbsp coconut oil or ghee
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp turmeric
1/4 tsp cayenne
1/2 tsp chili powder
1/4 cup cilantro, chopped
Peel kohlrabi. Slice the bottom to give each bulb a flat surface to sit on. Slice the top off and scrape out the center of the bulb, leaving a 1/4 inch shell. This is most easily done with a melon-baller if you have one, but a spoon will work also. Chop up the filling that you removed, and set aside for later. Bring water in a large pot to a boil, and boil kohlrabi shells until a fork can be inserted into flesh. Remove from water and set aside.
Heat oven to 350 degrees. In a large pan, heat oil over medium heat. Add onion and cook until slightly soft. Add lamb and garlic and cook until lamb is browned throughout. Add spiced and stir well to coat meat. Add tomato, cilantro and reserved kohlrabi filling. Simmer for 10 minutes, adding a little water or stock if mixture becomes too dry.
Spoon lamb filling into kohlrabi shells and place in a baking dish. Bake for 15 minutes-20 minutes.
Additional note – If your kohlrabi bulbs came with the greens attached, you can chop up the small, tender leaves and throw them in the lamb mixture as well when you add the tomato, cilantro, and kohlrabi.