Peel kohlrabi bulbs and hollow them out. Mix mince with a soaked roll, an egg and greens, and season to taste. Stuff the bulbs with the meat, put them in a saucepan and add fat. Add a bit of water to the hollowed out bulbs and stew until tender. Make roux and add it to the sauce when the kohlrabi is tender (after about 30 min).
Add finely chopped, peeled tomatoes to the sauce and bring to boiling. Serve the kohlrabi with potatoes.
This meal was prepared by the Wojciech Korfanty Group of Schools No. 2 from Jastrzębie-Zdrój during the 4th “Silesian Tastes Festival 2009” in Pszczyna.