Stuffed Kohlrabi With Beef and Herb Cream Cheese

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Kohlrabi is in season! If you’ve never had it, they’re small, round root vegetables (part of the cabbage family), and the root as well as the leaves are edible (although in Germany, you typically only eat the roots). Kohlrabi is super nutrient-rich and has amazing health benefits. I love simply peeling and eating it raw with some herb quark, but today I wanted to offer you a warm alternative as well.

The Herb Cream Cheese Addition Makes It!

Combine the sweetness of the sautéed carrots and green onion with satisfying grass-fed beef, then smother it all in a homemade herb cream cheese, and you’re in for a very delicious treat that’s both gluten-free and low carb – perfect for a hot summer meal when you need something light.

Instead of making your own herb cream cheese (I just cut up some chives and a couple of other herbs from my garden and mixed them into organic, plain cream cheese), you can also use herbed Boursin cheese (my favorite cream cheese and works really well!). I would plan for 2 stuffed Kohlrabi per person if you’re not serving a side with it. If you do want to serve this with a side, I would recommend au gratin potatoes (my favorite!) or simple, mashed potatoes.

Kohlrabi + Affentaler Pinot Noir Rosé = Summer Perfection!

Ahh, I could drink rosé on the daily during those hot summer days! (And can’t wait to do that again after the arrival of our little babe in just 3 short months!) If you’ve never tried a German rosé, please be sure to give this one by Affentaler a try! It’s refreshing, balanced and has a ton of flavor to it – the perfect wine for summer drinking that also pairs perfectly with this light summer Kohlrabi meal. To find out where it’s available in your area, visit this link and fill out the contact form. Prost!

Affentaler rosé wine pairing for stuffed Kohlrabi

Frozen Strawberry Cheesecake Up Next!

Please let me know how you liked (or hopefully LOVED) this Kohlrabi dish by leaving me a comment below and also feel free to leave me any other kinds of feedback, especially letting me know what other recipes you would like to see on my blog! After you’ve done that, PLEASE subscribe to receive weekly emails with new recipes!   This weekend, I will share a super light frozen cheesecake that’s perfect for summer and guilt-free! You won’t want to miss it!

Ingredients for 2 servings (if served without a side):

  • 4 medium sized Kohlrabi
  • 3 green onions, sliced
  • 2 small carrots, cut into small pieces or small diced
  • 150 g ground beef
  • 250 ml vegetable broth
  • 100 g cream cheese
  • garden herbs (Your choice; I used chives, parsley and rue. You can also use herbed Boursin cheese instead of the cream cheese and herbs.)
  • 2 garlic cloves
  • salt, pepper


  1. Cut off the leaves, peel the kohlrabi and cut off a little bit of the bottom, so that it stands flat on a surface. Now cut off a “lid” and empty out the insides (you can use a knife for this. My husband actually bought these grapefruit spoons that have a serrated edge that work extremely well, so I used those!). Make sure to save the “guts.” This may seem a bit heavy on the effort, but it’s definitely worth it! The sides and bottom should be about a half inch thick. Repeat with all kohlrabis, then set them aside.
  2. In a skillet over medium high heat (make sure this pan has a lid, you won’t need the lid quite yet though), sauté the ground beef until lightly browned, then add in the cut up carrots and white parts of the cut up green onion and continue to sauté for about 3 more minutes. Now season with salt and pepper and add in the garlic. Return from heat and stir in your homemade herb cream cheese (or Boursin herbed cream cheese instead) until combined. Let stand to cool.
  3. In a pot large enough to fit all Kohlrabi, fill in salted water and bring to a boil. Add the Kohlrabi and lids for 5 to 8 minutes to partially cook them. Remove them and fill with the ground beef mixture.
  4. In the same skillet you used to sauté the beef, sauté the insides of the Kohlrabi, then add the filled Kohlrabi to the skillet so they sit on the bottom of the pan. Pour in the vegetable broth, then add the lid, reduce to medium low heat and allow to simmer for 10 more minutes. Serve immediately either on its own or with a potato side (au gratin potatoes are my favorite!).

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Some Light German Summer Meals To Try:

What I Used For My Stuffed Kohlrabi

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.