This recipe is from the food blog Cookooree and was submitted by Jessica Glaspey.
Yields: 2 servings
2 teaspoons white wine vinegar
1-1/2 teaspoons olive oil
1 Tablespoon olive oil
1/2 onion, small dice
1 pound ground beef
2 teaspoon tomato paste
1-1/2 teaspoon dried parsley (1 Tablespoon if fresh)
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
salt and pepper to taste kimchee (optional)
Cut stems from kohlrabi. Select "nice" leaves (for the wrap) and remove stems (discard). Blanch leaves and set aside. Remove stems from remaining leaves and roughly chop. Peel each kohlrabi bulb then grate. Make sure you peel this enough to remover the tough exterior. Otherwise, you slaw will have woody bits in it. Whisk together vinegar and oil then drizzle over grated kohlrabi. Salt and pepper to taste. Set aside. Add a oil to frying pan. When hot, add onions and sauté until soft. Then add meat and spices. Cook until most of the pink is gone then add greens. Cook for a couple more minutes then remove from heat. To assemble, scoop some meat and slaw onto a leaf. Wrap and eat. If desired, add some kimchee.
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