Stuffed Cucumbers in Lemon Sauce
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
Quick Summary
Halved cucumbers are hollowed out, filled with seasoned ground meat, tied back together, and braised with bacon and vegetables until tender. A tangy lemon-thickened sauce is poured over just before serving, alongside sour cream or soured milk.
This recipe uses Kohlrabi and Veal Musaka — prepare it in advance if you haven't already.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
- Gluten
Additional notes
-
Warning
The filling contains raw egg mixed into ground meat. Ensure the stuffed cucumbers reach an internal temperature of at least 71°C (160°F) during braising, particularly for pregnant women, young children, older adults, and immunocompromised individuals.
-
Note
This dish is high in saturated fat (over 10g per serving) due to the bacon and butter used in the braise. Those managing saturated fat intake should be mindful of portion size.
- 1
Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds to create a hollow in each half.
- 2
Melt 30g butter in a pan, add the chopped onion, and cook until softened.
- 3
Add the ground meat and sauté lightly, just until it loses its raw color.
- 4
Remove from the heat and mix in the egg, salt, pepper, and chopped parsley.
Tip This filling is prepared the same way as the meat filling for kohlrabi and veal musaka - sautéed lightly, then finished off the heat with egg and seasoning. - 5
Fill each cucumber half with the meat mixture.
- 6
Press two filled halves back together to reform a whole cucumber, and tie each one closed with kitchen twine.
- 7
In a large pot, combine the diced bacon, chopped onion, whole peppercorns, parsley, diced celery root, salt, and 30g butter.
- 8
Place the tied cucumbers into the pot and cook over low heat for at least 45 minutes, until they are fully tender.
Tip The cucumbers should reach at least 71°C (160°F) at the center, since the filling contains egg and ground meat. - 9
Remove the cucumbers from the pot and untie the twine.
- 10
In the same pot, stir in the flour and cook it in the remaining fat until lightly golden.
- 11
Pour in the broth, stirring until smooth, then add the lemon juice.
- 12
Strain the sauce through a fine sieve.
- 13
Pour the strained sauce over the cucumbers and let them simmer together for a few minutes before serving.
Nutrition Information per 1 stuffed cucumber with sauce (approx 320g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve warm, with the lemon sauce spooned over, alongside a small bowl of sour cream or soured milk for spooning over individual portions at the table.
About This Recipe
Stuffed cucumbers take a vegetable most people only think of raw and turn it into a vessel for a savory, well-seasoned meat filling - halved, hollowed, packed, and tied back into its original shape before a long, slow braise. The filling itself borrows directly from another dish in this collection: it’s built exactly like the meat mixture for kohlrabi and veal musaka, sautéed lightly and finished off the heat with egg and seasoning.
What sets this dish apart is the finish - a tangy, lemon-brightened sauce made right in the braising pot, using the rendered fat from the bacon and vegetables as its base. Strained smooth and poured over the tied, tender cucumbers, it turns a simple stuffed vegetable into something closer to a proper braised main course.
Why It Works
Tying the two stuffed halves back together does more than hold the filling in place - it recreates the cucumber’s original shape so it braises evenly, with the meat fully enclosed and protected from the direct heat of the pot. The bacon and aromatics build a flavorful fat base during the braise, which then becomes the starting point for the pan sauce: a small amount of flour cooked into that fat, loosened with broth, and sharpened with lemon juice, straining out the solids so what remains is a smooth, tangy finish.
Modern Kitchen Tips
If kitchen twine feels fussy, toothpicks or a couple of short skewers through each stuffed cucumber work just as well to hold the halves together during braising - just remember to remove them before serving, alongside the twine.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Stuffed cucumbers were a practical way to make a small amount of ground meat go further, using cucumbers as an edible vessel much the way peppers or kohlrabi were used elsewhere in the same kitchen tradition. The filling in this recipe is prepared in the same manner used for musaka - a technique home cooks of the period applied across several different stuffed and layered dishes.
Modern Kitchen Adaptation
The quantity of ground meat, the seasoning amounts, the bacon, the braising vegetables, the broth, and the lemon juice were not given precisely in the original and have been estimated here based on the number of cucumbers. Celery is interpreted as celery root, consistent with its typical use in braises of this style, rather than the stalk vegetable. Because the filling contains raw egg mixed into ground meat, the stuffed cucumbers should reach an internal temperature of at least 71°C (160°F) during the 45-minute braise - check with a food thermometer if unsure, particularly if the cucumbers are large or the meat mixture is generously packed.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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