Seasonal blueberry-picking and jam-making happened last weekend. I was all set to pay for the berries we picked and head back home when a gorgeous crisp bunch of cheerful kohlrabi jumped up at me. I couldn't resist. I brought it home with much gung-ho, only to get caught up in a million household tasks that couldn't wait any longer. So, the kohlrabi bunch sat there and waited patiently.
I had mentally made some Stuffed Kohlrabi in Coconut Cream Sauce and some Kohlrabi Naan and Kohlrabi Greens Koottu and was thrilled to have used up this new bunch of kohlrabi in fitting ways. Of course, mental-cooking is not the same as actual-cooking. So the kohlrabi sat there, sporting a pout and threatening to wilt. I had to act fast.
That's how the kohlrabi greens got made into these grape-leaf-dolma-like steamed rolls filled with spiced and fragrant rice and vegetables. Much like Swiss Chard Dolma and Collard Green Bites and Cabbage Rolls, these Kohlrabi Greens Dolma Bites were much relished by adults. Kids, not so much.
The filling is a favorite: rice sautéed with vegetables and flavored with aromatic spices, some walnuts and dried cranberries. Since the filling is a favorite side for dinners, I made quite a big batch and saved some. About a dozen large kohlrabi leaves got trimmed and washed and patted dry, ready to be stuffed and steamed.
After steaming for about 12 minutes, I sautéed them in olive oil and garnished with fresh cranberries and blueberries and some sesame seeds. The tartness of the cranberries plus the juicy sweetness of the blueberries complement the spice filling and the savory leaves.
As to the kohlrabi bulbs, they are getting pickled in vinegar - some of them at least. The rest might become fritters or stuffing when I find a pocket of time next.
12 to 14 kohlrabi leaves of uniform size
1 Tablespoon olive oil for sauteing
1 cup cooked rice
2 cups finely chopped mixed vegetables - onions, colorful bell peppers, tomatoes, Serrano chilies, cauliflower, cabbage
1 Tablespoon olive oil
Seasoning spices to taste - salt, chili powder, curry powder, paprika, turmeric, cumin powder
1 teaspoon brown sugar
- Filling: Heat the oil in a pan; add the veggies, saute a bit; then add the spices and saute some more; cover a cook till tender; then add in the rice and adjust seasoning
- Spoon enough filling onto each kohlrabi leaf and wrap it tight like a burrito and place it in the steaming basket, free side down
- Steam fro about 12 minutes; remove from steam
- Heat oil in a pan, place the steamed rolled leaves gently on the pan; turn them over to gently saute all sides
- Serve warm, garnished with favorite berries and nuts