Hungarian Pork Stew with Kohlrabi Noodles


The weather here has finally realized that it is fall and has cooled down substantially. While I certainly don’t mind beautiful warm weather carrying us well into fall, what I do love is the opportunity to make warm and hearty comfort foods. This dish is one of my favorites so it was the one I went for first. My grandmother typically made this with spaetzle, small German/Austrian dumpling made with flour and eggs. While I love these little dumplings, I was interested in giving this dish a lighter and gluten-free update.

The abundance of kohlrabi at my farmer’s market gave me the inspiration to give this old time classic a new twist – seriously no pun intended there  😉  Kohlrabi is a favorite European vegetable, which seemed to fit the theme of this recipe rather nicely.

When you are shopping for kohlrabi, choose ones that feel heavy for their size. Lighter kohlrabi are over-ripened, can be woody inside and will not be as crisp and sweet. Most often you will find the kohlrabi leaves have been trimmed off, but if you do find some with their leaves on, they are delightful mixed in with other greens or seasoned and cooked as a side dish.

Typically 3 to 4 medium kohlrabi will be about 1 lb. You should get about 3/4 of a cup spiralized per kohlrabi. There will be some variations to the cup size due to the size spiral you cut. Just make the amount that looks and feels right to you. Raw kohlrabi is also very tasty to snack on if you have more than you want for this dish.

So enough said, here is your recipe. I hope you and your family enjoy it as much as we do!

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