Kohlrabi is one of those vegetables that most people feel intimidated about using!   In the US I hardly ever saw it in stores, but in the Middle East it’s a staple vegetable. It has a mild turnip like flavor and can be used fresh in salads (it’s great as a substitute for cabbage) and cooked in a variety of dishes.  Since it’s often super cheap and at times even free (last week a friend gave me about ten pounds of it!), I’ve looked for different ways to use up the bounty without it becoming redundant and unappealing.

Tonight I made up something new that was a huge hit, so I thought I’d share it with you!  This technically isn’t a stew because you don’t add any liquids, but I couldn’t think of a better title.  🙂  If you don’t have kohlrabi, you can substitute cabbage.

Meat and Kohlrabi Stew with Rice

• 3 large onions, diced
• 2 cloves garlic, minced
• 1 kg (2 lb) ground beef
• 5 large kohlrabis,  peeled and cut into small cubes
• 1 T. cumin
• 1 t. tumeric
• 1/2 t. black pepper
• salt to taste

Saute the onions and garlic in oil until translucent.  Add in the ground beef, and saute until the beef is cooked through, breaking the meat into crumbles as you cook it.  Add in the kohlrabi and spices, and cover, cooking over a low flame until the kohlrabi cubes are tender.  Serve hot on top of rice for a savory and delicious meal!

(This post is part of Real Food Wednesdays.)

Avivah