Gulii Umplute  (Serves 6-8 as part of a meal)

8 medium kohlrabi, peeled and hallowed (a melon baller is particularly good at doing this). Make sure not to pierce the side or bottom of kohlrabi.  Save the interior of the kohlrabi for future salads or soups.

For the filling:

30g or 2 Tbsp. of  oil 

300g or 1 medium onion, finely diced 

50g rice or 1/4 cup rice and 50 g or 1/4 cup water, simmered together until water has evaporated and then set aside to let cool to room temperature.

500g or just over 1lbs. ground pork or beef, or a 50/50 mix of both

15g or 3 cloves of garlic, finely grated

2 eggs 

15g or a small handful of dill, finely chopped

15g small handful parsley, finely chopped

15g or 1 Tbsp. salt

2/5g or 1/2 tsp. of cracked pepper

For the braise:

1 tsp. oil 

100g or 3.5 oz smoked bacon, cut into thin strips 

200g or about 2 cups,  sliced leeks 

200g or about 1/5 cups  finely diced red pepper 

100g  or about 3/4 cups, roughly grated carrots
20g or about 4 garlic cloves, finely minced

2 bay leaves
2 sprigs of thyme

900ml or 3 3/4 cups vegetable/ chicken stock or water

250g or 1 cup, tomato passata
20g or 1 Tbsp. + 1 tsp. salt

1. To make the filling, gently cook the onions in the oil over medium heat until soft and translucent. Set aside until room temperature 

2. Now, mix the onions with the remaining filling ingredients vigorously with your hands until the mixture is sticky and emulsified. This should take 2-3 minutes. Any longer and you risk warming up the filling too much and splitting it. 

3. Take the filling and stuff it into hollowed-out kohlrabi. Place the kohlrabi in a high-sided oven-proof dish or a large, heavy-bottomed pot with a lid. 

4. To make the braising liquid, fry your bacon in a little oil in a large pan. When that fat has rendered from the bacon, add all the vegetables and herbs. Gently cook over medium heat, stirring frequently, until the vegetables are just cooked through and soft, about 10-15 minutes. Now, add the stock, pasta and salt to the pan. Bring to a boil, and pour over the kohlrabi.

5. To cook, either gently simmer on the stove top for 2-21/2 hours or braise in the oven at about 350°F or 175°C for 2-21/2 hours until fork tender. For both options, you must cover the kohlrabi for the entirety of the cooking time. 

6. These are best served the next day, after the flavours are able to meld together. But you can serve them immediately. Eat with sour cream and some chopped fresh dill on top as part of a meal.