- 8 small kohlrabi, or 3-4 large ones
- 2 teaspoons white wine vinegar
- 1 1/2 Tablespoons unprocessed palm oil
- 1/2 onion, finely chopped
- 3/4 pound ground meat
- 3 tablespoons finely chopped dill
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon sweet paprika
- 1 teaspoon tomato paste
- salt and pepper to taste
Cut the stems from the kohlrabi then pull the leaves off the stems and set them aside (use stems for another purpose). Put a pot of water on to boil – this will be used to blanch the leaves.
Using a paring knife, peel the kohlrabi then grate each one. In a bowl, whisk together vinegar and oil with a pinch of salt and pepper. Drizzle over the grated kohlrabi.
Over medium heat, saute the onion in butter or olive oil until it is soft and just starting to brown.
Put the ground meat in a bowl and mix in dill, parsley, paprika and tomato paste. Add the meat to the onion, breaking it up with a fork as it cooks. Add salt and pepper to taste.
By now, your pot of water should be boiling. Add the leaves and cook for three minutes, then drain and cool in a colander.
To make a wrap, pile a spoonful of kohlrabi slaw and meat in the middle of a leaf, wrap the leaf around it like a bundle and just pop it in your mouth. Serves 2-3 people.