Genuine German Cooking: Kohlrabi Lasagna (Casserole)

Ok, today's genuine German cooking recipe is not really typical German. You won't probably find it on a restaurant's menu, but we love this recipe and kohlrabi - or turnip cabbage - is typical German.

First of all, if you do not like kohlrabi or can't buy it where you live, you can also cook this recipe with potatoes or noodles instead of the kohlrabi.

This recipe is almost free of carbohydrates and we were introduced to it while trying to eat dinner without carbohydrates. Well, I did not really loose weight from this diet as my metabolism is too screwed, but this lasagna or casserole is so delicious. It is also extremely easy, so I cook it regularly!

The ingredients for 4 servings:

* 4 to 6 kohlrabi
* 500 g minced /ground meat
* 1 onion
* 2 to 3 garlic cloves
* some oil
* 1 can of tomatoes, or tomato pieces
* 1 pack of cream cheese, preferably with herbs
* salt, pepper, oregano, marjoram
* 1 cup of Crème fraîche or sour cream
* 1 cup (200 ml) cream
* 1 egg
* 150 g cheese

Preparation:

1. Peel the kohlrabis and slice them, boil them "al dente" in salt water. Teem the water and let the kohlrabi cool down.
2. Heat some oil in a pan and sweat the chopped onion. Add the minced meat and roast gently. Add the squeezed garlic, salt and pepper.
3. Add the canned tomatoes (if they are not already chopped, chop or purée them) to the ground meat. Also add the cream cheese and let it gently boil for 20 to 30 minutes. Add oregano and marjoram.
4. Now starts the layering: Use a casserole dish and fill in half of the kohlrabi slices. Make sure to spread them well to avoid any holes. Then fill in the ground meat from the pan and also spread well. Then add a second layer kohlrabi and spread evenly.
5. Mix the Crème fraîche with the cream and the egg. Pour this sauce over the casserole and also spread the cheese.
6. Put into the oven for about 30 to 40 minutes at 180°C, that's approx. 350° F.
 

Enjoy your meal!