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🍽️ Kohlrabi Dolmades

124 kcal · 30 min · 4 servings

Ingredients

• 0.5 cucumber
• salt
• 250 g Greek yogurt
• 1 clove garlic
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tbsp fresh chopped dill
• pepper (from the mill)
• hot paprika powder
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• 4 tbsp raisins

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Blanch the kohlrabi leaves in the boiling salted water for 3 to 4 minutes.
3. 3. Drain the leaves and rinse them with cold water to stop the cooking process.
4. 4. Pat the leaves dry with kitchen paper.
5. 5. Flatten the thick leaf veins so the leaves are easier to roll.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and garlic.
8. 8. Heat oil in a pot.
9. 9. Sauté the onions and garlic in the hot oil until translucent.
10. 10. Add the rice to the pot and sauté it briefly.
11. 11. Deglaze the mixture with the broth.
12. 12. Let the mixture come to a boil once.
13. 13. Reduce the heat to low and let the rice cook for about 20 minutes.
14. 14. Peel the cucumber meanwhile.
15. 15. Halve the cucumber lengthwise.
16. 16. Scrape the seeds out of the cucumber halves.
17. 17. Coarsely grate the cucumber halves.
18. 18. Mix the grated cucumber with some salt.
19. 19. Let the salted cucumber stand for about 10 minutes to draw out the water.
20. 20. Squeeze the cucumber lightly to remove the liquid.
21. 21. Add the cucumber to the yogurt in a bowl.
22. 22. Peel the garlic for the tzatziki.
23. 23. Grate the garlic finely into the mixture.
24. 24. Season the mixture with salt and pepper.
25. 25. Stir in the olive oil and the dill.
26. 26. Finally, taste and adjust the tzatziki.
27. 27. Toast the pine nuts in a pan without fat until golden brown.
28. 28. Remove the pine nuts from the pan.
29. 29. Let the pine nuts cool down.
30. 30. Mix the cooled rice with the pine nuts.
31. 31. Season the rice filling with salt, pepper, paprika powder, and lemon juice.
32. 32. Taste the filling again.
33. 33. Stir the herbs and raisins into the rice filling.
34. 34. Let the filled rice mixture cool down.
35. 35. Place about 1 tablespoon of the filling on each kohlrabi leaf.
36. 36. Fold in the sides of the leaves.
37. 37. Roll up the leaves tightly.
38. 38. Serve the dolmades with the tzatziki.

Nutrition per serving

• kcal: 124
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 15 g