Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.
It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip. The original Recipe was made with Potatoes, but you can use Turnip or Rutabaga too.
Ingredients for 4 servings:
750 g Kohlrabi
250 g Ring Bologna
50 ml of cream
300 g medium-aged grated Gouda cheese
Cut the kohlrabi into cubes (approx. 0.5 x 0.5 cm) and cook in salted water until it is firm to the bite.
Meanwhile, dice the onions and the Bologna and coarsely grate the cheese.
Then drain the Kohlrabi pieces and then fry them in a large pan with oil until they get color. Salt the Kohlrabi cubes a little and add the Bologna and onion cubes and fry them briefly.
Mix eggs, cream and 1/2 teaspoon salt and pour over the kohlrabi, meat and onion cubes. Let it stop for a moment. Then fold in the grated cheese and let it melt.