Remove the leaves from the kohlrabi. Rinse kohlrabi and cut into 1 cm slices at the beginning, then into cubes. Peel and chop the onion.
Melt 2/3 of the butter in a frying pan. Sauté onions until translucent. Add kohlrabi and sauté briefly. Season with marjoram, salt and pepper. Add the clear soup and steam for about 15 minutes with the lid closed. Mix remaining butter in flakes with the parsley under the vegetables. Season with a little juice of a lemon.
Cut the cheese into 2 cm cubes. Roll in egg and bread crumbs and finish in hot clarified butter. Spread the cheese cubes evenly over the vegetables and bring to the table.
Tip: Instead of clarified butter, you can also use butter in most cases.