Preparation

Peel the kohlraby, grate it and squeeze the juice. Fill with stuffing for stuffed cabbage: ground meat, fried onions, ground peppers, chopped tomatoes, pepper, salt, paprika. Simmer over low heat with enough water to cover the kohlraby. Put 2-3 cloves of garlic and a little oil in the water. When cooked, rub 1-2 tablespoons of flour and cream well, thin with yogurt and milk and pour over the kohlraby. Allow another 2-3 boils to thicken the sauce.

The kohlraby can also be filled with a mixture of ground meat and fried mushrooms. Put in the pan and pour over the goulash a mixture of 1 egg, a little oil, garlic, pepper, salt. Put in the oven.