|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Egg||1 , well beaten|
|Bread crumbs||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Crumbled dried marjoram||1⁄2 Teaspoon|
|White pepper||To Taste|
|Hot chicken broth||2 Cup (32 tbs)|
|Broth||1 1⁄2 Cup (24 tbs) (Reserved)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Cut off leaves and stems; reserve.
Peel root; cut '/2-inch slice; reserve.
Scoop out pulp; leave 1/4 inch shell.
Select tender leaves; shred.
Place leaves and pulp in Dutch oven or heavy saucepan.
Melt butter in small saucepan.
Add onion; saute until tender.
Combine veal, pork, egg, crumbs, parsley, and seasonings in mixing bowl.
Add onion; mix well.
Pack mixture into kohlrabi shells; mound slightly.
Top with slice removed in first step; place in Dutch oven.
Pour broth over kohlrabi; bring to boil.
Cover; reduce heat to low.
Simmer 30 to 40 minutes, until shells can be pierced with fork.
Transfer to baking dish.
Strain broth; reserve.
Place cooked kohlrabi leaves around stuffed kohlrabi; keep warm.
Melt butter in medium saucepan.
Add flour, salt, and pepper; cook, stirring, until bubbly.
Add broth; cook over low heat until thickened.
Remove from heat; stir in cream.
Pour over kohlrabi; sprinkle with parsley.
Broil in oven until sauce is lightly browned.