Easy and delicious casserole with baked kohlrabi, ham, eggs, and cream.
Just so you would try it.
It’s that good.
Elise Bauer
The recipe was in a book thatGarrettgave my father onRussian, German & Polish Food & Cooking.
Dad has a preternatural affection for all things turnip and cabbage.
Kohlrabi means cabbage turnip in German, so of course dad couldn’t wait to try the recipe.
Elise Bauer
In a large skillet, melt the butter on medium heat.
Add the diced kohlrabi and gently cook for 8 to 10 minutes.
Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish.
Elise Bauer
Layer on the diced ham and parsley.
Top with the remaining kohlrabi.
Pour the sauce ingredients over the kohlrabi and ham.
Bake at 350F for 30-35 minutes or until lightly browned on top.
Adapted from a recipe inRussian, German & Polish Food & Cookingby Leslie Chamberlain.
