Hungarian Food-Stuffed Squash and Kohlrabi (Töltött Zöldségfelék)
Hungarian Stuffed Squash and Kohlrabi
What is Kohlrabi?
- Discovering Kohlrabi (It's a Vegetable) - NYTimes.com
Inside the thick skin of a kohlrabi lies a crisp, juicy vegetable that is good raw or cooked. Read more...
- Kohlrabi - Wikipedia, the free encyclopedia
Hungarian Stuffed Squash (Marrow) and Stuffed Kohlrabi
(Töltött Tök et Karalábê)
Töltött Zöldségfélék, (Stuffed Vegetables) are one of the four crossbeams of Hungarian cooking. Hungarians are famous for their stuffed peppers and stuffed cabbage but most people don’t realize that they stuff a lot of other vegetables too.
The first two recipes are for summer squash known as marrow in the UK. One uses yellow squash and the other uses zucchini although you could substitute one or the other in either recipe.
The yellow squash is peeled, hollowed out and then stuffed with ground pork, onions and rice. Finally, chopped dill is cooked in butter with lemon zest and made into a béchamel sauce, which is poured over the squash before it is baked.
In the second recipe, the zucchini is split in half lengthwise and hollowed out without being peeled. The stuffing is made from pork sausage, onion, tomato paste and spices. Just before stuffing the zucchini, cheddar cheese is stirred into the sausage mixture.
In the third recipe, the kohlrabi are peeled, hollowed out and parboiled before being stuffed. The stuffing is made from pork, veal, onion, breadcrumbs and chopped spinach. The stuffed vegetables are baked in chicken broth, which is thickened with a little flour and sour cream before serving.
Stuffed Summer Squash with Dill Sauce
2 Large Yellow Summer Squash
1 Lb. of Lean Veal Ground Pork (You could substitute turkey)
1 Small Onion Minced
1 Cup of Cooked Rice
2 Oz. of Butter
1 Bunch of Fresh Dill coarsely chopped.
Juice and Zest from Half a Lemon
Salt and Pepper to Taste
1 Tablespoon Vinegar to use in blanching the squash
1 Tablespoon Flour mixed with one Cup of Sour Cream
- Peel the squash and cut off both ends. Carefully scoop out the centers leaving shells that are at least a half-inch thick.
- Blanch the squash for five minutes in salted water with the tablespoon of vinegar added. Drain immediately and allow the shells to cool before stuffing them.
- Brown the pork and the chopped onions in half of the butter. Salt and pepper to taste.
- Mix the meat mixture with the rice and the beaten egg and stuff the squash with the mixture.
- Lay the stuffed squash in a greased baking dish.
- Cook the dill in the remaining butter. Add ¼ Cup of water and the lemon zest.
- Bring the sauce to a boil and add the flour/sour cream mixture and the lemon juice and bring it just back to a boil.
- Pour the sauce over the stuffed squash and bake at 350 F for about 20 minutes until the squash is fork tender.
- Cut the squash into thick slices and serve with the sauce spooned over them.
Stuffed Zucchini with Sausage
2 Medium Sized Zucchini
1 Lb. of Seasoned Pork Sausage (or Sweet Italian Sausage)
1 Large Onion minced
2 Cloves of Garlic Peeled and minced
2 Oz. of Butter
4 Tablespoons of Tomato Paste
½ Teaspoon Dried Oregano
1 Teaspoon Dried Basil
Salt and pepper to taste
½ Cup Grated Cheddar Cheese
- Wash and dry the squash and cut off both ends. I normally do not peel zucchini.
- Slice the zucchini in half lengthwise and carefully scoop out the centers
- Add half of the butter to a large skillet and brown the sausage and the onions. Salt and pepper to taste.
- Add the garlic, tomato paste and spices and about a fourth of a cup of water and simmer the sauce for ten minutes while stirring frequently.
- Remove the pan from the heat and stir in the grated cheddar cheese. Stuff the Zucchini halves with this mixture.
- Butter a large covered baking dish with the remaining butter and distribute the stuffed zucchini evenly in one layer.
- Cover the dish and bake for about an hour at 300 F. Check occasionally to make certain that they do not overcook.
- Cut into serving size pieces and add a tossed salad to make a nice lunch or a light supper.
6-8 Large Kohlrabi (depending upon the size)
1 Package of Frozen Spinach
½ Lb. of Ground Pork
½ Lb. of Ground Veal
1 Small Onion minced
½ Cup Panko Breadcrumbs (you could use stale bread or a roll )
½ Cup Milk
½ Teaspoon Sugar
2 Tablespoons butter
1 Teaspoon Salt
Pepper to Taste
1 Cup of chicken broth
- Peel the kohlrabi and cut the bottoms flat. Scoop out the centers carefully and chop them coarsely for use later.
- Place the kohlrabi in a single layer and add enough salted water to barely cover them.
- Simmer for about 25 minutes until the kohlrabi are just barely tender. Then remove them with a slotted spoon and dry them on paper towels. Do not discard the cooking liquid.
- Soak the breadcrumbs in the milk and squeeze out the excess liquid.
- Fry the onions and the ground meat with the salt and pepper in a large skillet for about five minutes until the pink color is gone.
- Remove the meat to a large bowl with a slotted spoon, add the breadcrumbs and the egg and mix thoroughly with your hands. Use this mixture to stuff the Kohlrabi shells.
- Arrange the stuffed kohlrabi in a single layer in a Covered baking dish or Dutch oven.
- Cook the chopped kohlrabi centers and the spinach in the remaining oil in the skillet for 2-3 minutes and then add the sugar and two cups of the reserved cooking liquid and simmer for 15 minutes.
- Check and adjust the seasoning.
- Mix the tablespoon of flour with one cup of chicken broth, stir well and add it to the mixture.
- Heat until the liquid thickens and then pour the mixture all around the stuffed Kohlrabi.
- Bake covered in a 300 F oven for about 30 minutes.
- Serve one or two per person depending upon whether anything else is served with it.
Stuffed Squash and Zucchini
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