Stuffed kohlrabi with dill and sour cream | Classic summer dish

Wash and thoroughly peel the kohlrabies, then cut off the tops to form caps. Carefully hollow out the insides using a melon baller or a small spoon, leaving a wall about 1 cm thick. Finely chop the scooped-out kohlrabi flesh and set aside for the sauce.

Rinse the rice and pre-cook it in lightly salted water until parboiled (about 6-8 minutes), then drain. Finely chop the onion and garlic, and chop the fresh parsley.

In a bowl, mix together the ground pork, parboiled rice, chopped onion, crushed garlic, egg, and chopped parsley. Season with sweet paprika, salt, and freshly ground black pepper.