Kohlrabi, cut the potatoes into medium cubes and boil in salted water until tender, drain, and dry without water in the pan, then the vegetables stretch. Add the egg, 3 tbsp couscous (or semolina), because kohlrabi is watery, we need to thicken the batter, mix well, let stand for 10-15 minutes. Add part of flour, knead dough, cool in refrigerator for about 30 minutes, until the dough has thickened, then pour the remaining flour. Spread the batter into the pan, making the sides (I had wet hands with vegetable oil and worked with the dough!). The form is pre-lubricated with oil and sprinkle couscous or semolina. The bottom lay a baking paper, put into the fridge while preparing the filling

Take the stuffing, add your favorite herbs, onion (pre-chopped in the blender!). Formed meatballs, dip them in flour, fry in vegetable oil.

Grind the onion, lightly fry the pepper cut into small squares, parched in the pan, add blanched and sliced a large tomato, tomato paste, salt, and pepper. Add 1 tablespoon couscous, stir, pour the cream sauce (without 50 ml), stew everything for 5 minutes. Egg mix with the remaining cream.

Remove from refrigerator base put the fried meatballs in a circle several rows, pour prepared sauce, mixed with egg and cream (not brewing!). Bake in the oven until the blush. I have a form of glass, so it was obvious. Time approximately 40 minutes at 200*C, to get, generously sprinkle with cheese, bake until cheese melt and Golden brown. Serve hot!