In fact, kohlrabi recipes are not the most popular. This is due to the fact that this vegetable is quite difficult to find on sale, unlike the usual cauliflower or white cabbage.
It practically does not appear in ordinary supermarkets, and you can only find kohlrabi in hypermarkets with a wide range of vegetables or in the grocery market. And if you manage to find this product, then we advise you not to linger. Take it without hesitation! And we, in turn, will tell you how and what can be prepared from it.
Kohlrabi in cooking
Proponents of a healthy diet prefer to consume kohlrabi only in its raw form. But scientific studies have shown that during heat treatment, this vegetable fully retains all its beneficial properties. Royal cabbage can be stewed, fried, baked and boiled - in any of these options it turns out incredibly tasty.
Before using kohlrabi cabbage in any recipe, it must be thoroughly washed and cleaned. At the same time, it is not necessary to throw out the tops, since they can also be part of the dish.
In fact, a variety of dishes can be prepared from kohlrabi. It goes well with meat and fish, ideal for salads and appetizers. Let's look at a few recipes, maybe you will like them.Important! If a fibrous tough pulp is found when peeling this product, this will indicate that you have purchased an overripe fruit that is only suitable for soups or stews.
Salad with kohlrabi and apple
- A head of kohlrabi, weighing 300 g, wash, peel, cut off the tops and grate on a coarse grater.
- Peel a large apple from seeds and cut into strips.
- 20 walnut kernels free from the shell and chop with a knife.
- 100 g Fetax cheese cut into small cubes.
- Combine the prepared ingredients in a bowl, add 4 tablespoons of olive oil, a pinch of ground pepper, salt, mix.
Decorate the kohlrabi salad with herbs and serve.
Salad with kohlrabi and chicken
Kohlrabi salad recipes can also have a wider composition of ingredients, and the finished dish will become a real decoration of any holiday table.
- Head of kohlrabi, weighing 450 g, peeled and cut into thin strips.
- Boil 250 g chicken fillet, cool and cut into small cubes.
- 300 g pineapple cut into pieces.
- Combine the prepared ingredients in a deep dish, add 2 tablespoons of lingonberries, mix.
- Make the sauce: mix 7 tablespoons of light mayonnaise, a pinch of hot pepper and finely chopped dill and parsley.
- Drizzle dressing over salad and serve.
Kohlrabi in creamy sauce
- From 4 heads of young kohlrabi, cut off the tops, set aside.
- Peel the cabbage and cut into 1 cm cubes.
- Pour 1.5 cups of meat broth into a saucepan, bring to a boil, add 40 g of butter, mix.
- When the oil is completely dissolved, put chopped cabbage, squeeze a clove of garlic through a press on top, add 2 tablespoons of vinegar, a pinch of sugar, salt and coarse black pepper.
- Cover the saucepan with a lid and simmer at maximum gas supply for 5 minutes.
- Rinse the set aside tops with running water, dry and chop with a knife, add to the saucepan 3 minutes after the start of stewing.
- Mix half a cup of cream and a teaspoon of thickener for sauces, beat, pour over cabbage.
- Cook for about 3 minutes until the sauce thickens completely.
Sprinkle kohlrabi in a creamy sauce with herbs and serve.
Kohlrabi puree soup
- Cut 4 large mushrooms into slices and fry in a small amount of vegetable oil.
- Chop 2 onions, crush 3 cloves of garlic with a knife, fry everything in a thick-walled pan in butter.
- Peel one carrot, 4 kohlrabi and a potato tuber, cut into cubes, put in a saucepan with onions and garlic, fry over low heat for 15 minutes.
- After the specified time, pour the vegetables into 2.5 liters of vegetable broth, bring to a boil and cook for about 40 minutes.
- Pour the contents of the saucepan into a blender bowl and smash.
Advice! If the mass is too thick, it can be diluted with a small amount of broth or water.
- Continuing to beat, pour in 100 ml of heavy cream.
- Season the soup to taste with salt and pepper, add a pinch of Italian herb mixture.
- Return the mixture to the saucepan, heat over low heat and pour into serving bowls.
Despite the fact that kohlrabi is a seasonal product, sometimes it appears on sale in the winter. And if you are lucky enough to find a quality vegetable, be sure to try cooking one of the described dishes from it.
All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!
There is no exact information about the origin of kohlrabi. It is assumed that it first appeared in the Mediterranean. Pliny the Elder wrote about her in his writings. By the 17th century, it had become a staple food in many European countries. Today, this cabbage is grown in many countries.
Its leaves resemble cabbage, but outwardly it looks more like a turnip. It is believed that the purple variety is the most useful, as such vegetables contain more nutrients. but green kohlrabi is tasty and juicy.
It is eaten fresh and cooked. How tasty and easy you can cook it, see the recipes below.
How to cook delicious kohlrabi cabbage recipes
Braised kohlrabi
You will need:
You will need:
3 kohlrabi with leaves
1 onion
1 garlic clove
2 medium tomatoes
2 chili peppers or spicy
1 tablespoon tamarind paste
1 teaspoon hot pepper
0.5 teaspoon mustard seeds
1 teaspoon sugar (or to taste)
0.5 teaspoon cumin seeds
Salt to taste
How to cook stewed cabbage
Clean and cut the kohlrabi. Place in the microwave at maximum power for 5 minutes. If the cabbage is cut into larger pieces, you may need to cook a little longer.
Heat oil in a frying pan and fry the cumin seeds. When the characteristic aroma comes out, add the chopped onion and fry until translucent.
After frying the onion, add finely chopped tomatoes, chili peppers. Cover with a lid and simmer a little.
Add kohlrabi, red pepper, herbs, tamarind paste, sugar, season with salt. If necessary, add half a glass of water and simmer for about 10-12 minutes until tender.
Kohlrabi stewed with cream
You will need:
1-2 kohlrabi
1 onion (medium)
Butter
Finely chopped kohlrabi leaves
Nutmeg
Salt and pepper
How to cook kohlrabi:
Cut cabbage into cubes. Chop the onion.
Fry the cabbage and onion in butter (you can use vegetable oil) until they soften a little.
Add chopped kohlrabi leaves and stir. Simmer for a few minutes.
Pour in the cream, season with salt, pepper and nutmeg. Simmer until done.
This cabbage recipe is perfect as a side dish for chicken, pork chops or fried meat.
Oven fried kohlrabi
You will need:
600-700 grams of kohlrabi
1 tablespoon olive oil
1 tablespoon minced garlic
How to cook kohlrabi
Preheat oven to 230 degrees.
Wash the kohlrabi, cut off the ends and remove the skin. Cut into cubes.
Mix in a bowl with salt, olive oil and garlic in a bowl.
Spread evenly on a baking sheet and place in the oven. Fry for about 30-36 minutes, stirring occasionally.
Before serving, if desired, season with balsamic vinegar or infused herbs.
Kohlrabi fried with onions
You will need:
1 large or 2 small kohlrabi
2 tablespoons butter
1 white onion
2 tablespoons flour
1/4 cup cream or milk
How to cook kohlrabi
Clean the kohlrabi and cut into large cubes. Fry in butter.
As the cabbage sautés, add some of the onion. Salt and season with pepper to taste.
Cook, stirring occasionally, until cooked through, about 20 minutes.
Fry the flour in butter and gradually dilute with cream or milk, stirring thoroughly. Bring to a boil and simmer until the sauce thickens.
Serve the cabbage warm with the sauce.
Kohlrabi fritters with avocado cream sauce
You will need:
2 kohlrabi
1 carrot
0.25 teaspoon salt
0.25 teaspoon cayenne pepper
0.5 cup vegetable oil
For sauce:
0.5 avocado
0.25 cup plain yogurt
0.5 lemon
0.25 teaspoon to salt
Green onions (for garnish)
How to cook
Cut leaves from kohlrabi and peel.
Peel carrots.
Grate vegetables.
Squeeze chopped vegetables to remove moisture.
Then add the egg to the vegetables in the bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix.
Pour the oil into a large skillet. Heat it up over medium heat.
Form small pancakes and fry on both sides.
Remove from skillet and place on paper towel to absorb excess oil.
Prepare the sauce. Mash avocado. Add yogurt, lemon juice and season with salt to taste. Whisk.
Serve pancakes with sauce. You can sprinkle with green onions or dill.
Kohlrabi and cauliflower puree
You will need:
1 head of cauliflower
1 kohlrabi
1/2 cup plain yogurt
1 tablespoon horseradish
1 teaspoon sea salt
1/2 teaspoon pepper
1 onion
How to make puree
Separate the cauliflower into florets.
Clean the kohlrabi and cut into pieces.
Steam until tender.
Mash with a crush or chop with a mixer.
Prepare the sauce by mixing horseradish, salt, pepper and half a pureed onion head.
add it to the puree and stir. Serve sprinkled with the remaining finely chopped onion. 
Stuffed kohlrabi
You will need:
6 medium kohlrabi
1 large onion (finely chopped)
1.5 tablespoons of oil
450 grams of beef (or other meat)
2 large eggs
1 garlic clove (finely chopped)
Salt to taste
Pepper to taste
1.5 cups broth (or water)
1 cup sour cream
2 tablespoons flour
How to cook stuffed kohlrabi
Wash the kohlrabi thoroughly. Peel off the skin and cut from the end from the root so that the tuber stands well.
Cut off the top and cut out the middle.
Finely chop the onion and fry in oil along with the grated cabbage that was cut from the middle.
Cool slightly and mix with the selected minced meat.
Add eggs, chopped garlic, season to taste with salt and pepper. Mix.
Stuff cabbage.
Preheat oven. Grease a baking sheet with oil. Put kohlrabi on it. Pour water or broth into a pan.
Bake at 200 degrees for about one hour.
Prepare the sauce. Mix sour cream or yogurt with flour and boil over low heat until the sauce thickens.
Serve kohlrabi with sour cream sauce.
Marinated kohlrabi
You will need:
1200-1500 kohlrabi
Ginger root
5 garlic cloves (large)
4 tablespoons of sugar
1-2 hot peppers (or to taste)
1 tablespoon allspice
2 cups apple cider vinegar
2 glasses of water
Salt to taste
How to cook pickled kohlrabi
Peel the cabbage and cut into large cubes. Salt and stir. Leave for an hour.
Place in a jar, sprinkling evenly with chopped hot peppers. Shake the jar occasionally to evenly fill.
Prepare the marinade by mixing water with vinegar, sugar, allspice.
Cool slightly and pour over kohlrabi. Close the lid. Let cool and put in the refrigerator. Kohlrabi will be ready in 3 days.
Kohlrabi chips
You will need:
1 kohlrabi
Olive oil
How to cook chips
Finely chop the peeled kohlrabi. Place in a bowl and stir in oil.
Spread out in an even layer on a baking sheet.
Fry in an oven preheated to 230-250 degrees until crispy.
Transfer to a dish lined with paper towels. Sprinkle with fine salt. If desired, salt can be mixed with ginger or garlic powder.
Smoothie with kohlrabi
A simple, healthy drink rich in vitamins, minerals and other nutrients.
Read
Kohlrabi - queen of cabbageKohlrabi belongs to the cabbage family and the Brassica genus. The name translated from German is interpreted as "cabbage turnip".
In terms of vitamin C content, kohlrabi is superior to lemon and orange. It is a valuable dietary product, the pulp is rich in glucose, fructose, sulfur compounds, vitamins B1, B2, PP. The vegetable is rich in mineral salts, calcium, potassium, phosphorus, magnesium, cobalt and iron. The composition of kohlrabi includes enzymes, a large amount of vegetable proteins and carbohydrates.
Cabbage is recommended for obese people because it is low in calories. Thanks to tartronic acid, it prevents obesity and helps to reduce excess weight. In addition, this is an excellent diuretic and cleanses the intestines from toxins, helps to relieve inflammation in the intestines and stomach, lowers pressure, in a word, heals the entire body. Kohlrabi is very easy to digest and does not cause flatulence like white cabbage.
Scientists have proven that the use of kohlrabi is the best prevention of cancer of the rectum and colon, this effect is achieved due to the presence of sulfur-containing substances in the composition.
In folk medicine, a decoction of kohlrabi leaves and fruit is used to treat asthma and pulmonary tuberculosis. Kohlrabi juice stimulates appetite and improves digestion. It is not bad to give a slice of juicy kohlrabi to children before the main course.
In cooking, kohlrabi is used both fresh and processed - boiled or stewed. The maximum benefit comes from eating kohlrabi raw.
If you add kohlrabi to fresh salads, they become amazingly juicy. It should be remembered that salads with kohlrabi should be consumed for a long time immediately after they are prepared, because. cabbage gives a lot of juice.
On sale, cabbage can be found on the market and, with rare exceptions, in hypermarkets. Cabbage keeps well for a week if wrapped in parchment paper and placed on the shelf of the refrigerator for vegetables and fruits.
Before cooking kohlrabi, rinse with running water, cut off the leaves and the upper shell, as if you were peeling a potato. As mentioned above, an overgrown fetus has a hard and fibrous flesh inside. Such cabbage can be used in the preparation of soups or stews. With prolonged heat treatment, the fibrous part is boiled soft.
Salad with kohlrabi
Ingredients:
(serves 2)
kohlrabi 1 pc.
fresh cucumber 1 pc.
green onion 1 feather
boiled chicken egg 1 pc.
mayonnaise 2 tbsp. l.
salt, pepper to taste
Cooking method: Cut the peeled egg, cucumber and kohlrabi into thin strips or chop on a coarse grater, put in a bowl on a plate. Sprinkle with chopped green onions. Season the salad with mayonnaise, salt and pepper to taste.
Cottage cheese casserole with kohlrabi
Fat cottage cheese 100 g
Eggs 2 pcs
Cheese 100 g
Kohlrabi 200 g
Sl. oil 1 tsp
Grate kohlrabi on a coarse grater, mix with grated cottage cheese. Add finely chopped cheese, eggs and beat the mass until smooth. Place the prepared mixture in a greased form, place in the oven for 20-25 minutes. Serve the casserole hot.
kohlrabi salad 
Products:
200 g kohlrabi, 50 g cucumbers, 5 g green onions, 5 g dill, 5 g savory, 2 tbsp. l. sour cream, herbs.
Cooking method:
Grate the cabbage on a fine grater, cucumber on a coarse grater. Add chopped onion, dill, savory, mix, pour sour cream and garnish with herbs.
Stuffed kohlrabi
4 kohlrabi
2 carrots
1 bulb
300 gr mince
50 gr grated cheese
2 tbsp tomato paste
salt pepper
frying oil.
1. First, cut off the top of the kohlrabi and carefully pick out the middle with a knife and a spoon. Boil the finished kegs in salted boiled water for 10 minutes.
2. Finely chop the onion and the middle of the kohlrabi. Grate carrots on a coarse grater. Fry the minced meat in a pan, add all the vegetables and fry a little, salt, pepper, add tomato paste and a little water (200-250 ml), close the lid and simmer for 10 minutes.
3. Put the stuffed kohlrabi in a greased form, cover with foil and bake in the oven at 180 C for about 30 minutes. Then remove the foil, sprinkle the kohlrabi with cheese and bake for another 5 minutes.
Fried duckling with kohlrabi
Ingredients:
2 carcasses of a young duck (ducklings),
3 units onion,
6-7 kohlrabi,
1 tbsp butter
½ tbsp flour
1 glass of red wine
150 ml. vegetable oil
1 tsp Sahara
1 cup meat broth
Bay leaf, salt, pepper to taste.
Cooking method:
Prepare kohlrabi: Remove the skin from kohlrabi, cut into large slices and pour a little water. Put a moderate fire and cook until half cooked. In a separate bowl, melt the butter and add sugar, pour red wine and add kohlrabi. Cover the bowl with a lid and simmer until done.
Prepare ducklings: Cleaned young duck (ducklings), salt and fry in vegetable oil heated in a cast iron. Place onions cut in half in a cast iron pot, add pepper, cover and put in the oven for 40-50 minutes. Ducklings periodically turn over and pour the juice from the cast iron. Cut the finished ducklings into portions and arrange on a dish along with kohlrabi and onions.
Prepare the sauce: Drain excess fat from under the ducklings, dilute the remaining sauce with wine and meat broth, add flour fried without oil. Strain after boiling for 10-15 minutes. To the table, the sauce is served separately in a gravy boat.
Potatoes and kohlrabi
1.5kg - potatoes, 1kg - kohlrabi, 40g - butter, 600g - sour cream, nutmeg, salt and ground black pepper to taste.
Peel and wash the potatoes and cabbage, cut the kochanrabi heads in half, and then, together with the potatoes, cut into thin circles. Preheat oven to 200 degrees. Lubricate the baking dish, put the vegetables in it tightly to each other, pepper and salt each layer, add nutmeg, then pour everything with sour cream.
Bake in the oven for 40 minutes until golden brown. Baking time will depend on the variety of potatoes used.
Cheese soup with kohlrabi
Kohlrabi cabbage - 1 pc.
Semi-hard cheese (Gouda, Eddam, etc.) - 100 g
Roquefort cheese - 50 g
Wheat flour - 1 tbsp.
Milk - 2 cups
Butter - 2 tbsp.
Grape juice (light) - ½ cup
Water - 1 cup
Salt, pepper - to taste
Nutmeg (grated) - a pinch
Greens - to taste
Cooking method:
1) Start cooking soup by boiling kohlrabi. To do this, peel this cabbage and cut it into strips or thin slices, as you like. Then fill it with water (according to the recipe) and set to boil, not forgetting to salt. When the water boils, reduce the heat and cook the cabbage for another 5 minutes.
Drain the kohlrabi broth into a saucepan, you will need it, and put the kohlrabi in a colander.
2) Pass the flour in the butter heated in a pan until it turns golden, and after 3-5 minutes, as you remove the pan from the heat, dilute the flour with kohlrabi broth. Start introducing the broth with a small amount, this will help to avoid the formation of lumps.
When you enter all the broth and make sure that the mass is homogeneous and there are no lumps, pour in the milk and put the pan on the fire, bringing its contents to a boil.
3) Grate the semi-hard cheese, and cut the Roquefort into small pieces. Pour both cheeses into the prepared broth and, stirring constantly, wait until the cheese melts.
4) After the milk and cheese mass is ready, add juice to it, salt, pepper, sprinkle with nutmeg and throw the boiled kohlrabi slices.
Turn up the heat, and once it boils, turn off the stove immediately.
The soup is ready!
It is especially good to serve the soup, sprinkled with finely chopped greens, and with homemade croutons from a white loaf.
stewed kohlrabi
Required products:
kohlrabi - 1 fork
wheat flour - 2 tbsp. spoons
sour cream - 1 cup
liver - 1 tbsp. a spoon
vegetable oil - 2 tbsp. spoons
cinnamon
pepper
salt
parsley
Cooking method:
Clean the kohlrabi, wash, cut into cubes, salt, roll in flour and fry in oil.
Then pepper, season with cinnamon and sour cream mixed with tomato puree, and simmer until tender, covered with a lid.
When serving kohlrabi, sprinkle with chopped parsley.
Kohlrabi and apple fritters
Composition:
kohlrabi - 500 gr.
apple - 100 gr.
flour - 3 tbsp. l.
milk - 0.5 cups
egg - 2 pcs.
sugar - 2 tbsp. l.
cooking fat - 1 tbsp.
sour cream - 0.5 cups
salt - to taste
Cooking:
Peel the kohlrabi, cut into rings and put in a small amount of water and fat. Add chopped apples and bring to a boil. Grind into a puree mass. Add milk, sugar, egg yolks, beaten egg whites and flour. Mix. Put the resulting mass with a tablespoon into a frying pan with hot oil. Fry on both sides.
Kohlrabi porridge
Ingredients:
For 1 serving:
1/2 head of kohlrabi
100 g spinach
75 g potatoes
1 tbsp butter
1 boiled egg yolk
Recipe:
1) Peel, wash and chop kohlrabi. Set aside some of the green tops. Wash spinach. Peel potatoes and cut into small cubes.
2) Heat 1 tsp of butter and stew the pieces of kohlrabi and potatoes in it. Add 30 ml of water, cover and simmer for about 15 minutes.
3) Wash the reserved kohlrabi greens, tear off the leaves and 15 minutes after the start of the stew, add to the kohlrabi along with the spinach. Simmer another 5-10 minutes.
4) Make a puree from the mixture and mix with egg yolk. Note:
This porridge can be frozen for long-term storage. Bring to a boil before serving.
Kohlrabi with ham
Ingredients
3 tbsp butter
4 kohlrabi, peeled and cut into cubes
220 g ham, cut into cubes
2 tbsp fresh parsley, chopped
3 egg yolks
1 cup heavy cream
2 tbsp flour
A pinch of ground nutmeg
Salt and black pepper
Cooking method
1. Preheat the oven to 175 degrees so that the casserole starts cooking right away. In a large skillet, melt butter over medium heat. Add the kohlrabi pieces to the pan and cook for 8-10 minutes.
2. Beat in the egg yolk and beat it with heavy cream, flour, nutmeg, salt and pepper until well mixed.
3. Place half of the cooked kohlrabi in the bottom of a heatproof stewing pot. Top with a layer of ham and parsley. Then, top with another layer of the remaining kohlrabi. Pour sauce over top (egg yolk, heavy cream, flour, nutmeg, salt and pepper).
4. Cook the casserole in the oven for 30-35 minutes or until lightly browned on top. Serve immediately.
Kohlrabi in Polish
Ingredients:
kohlrabi - 1kg
butter or margarine - 140g
egg (boiled) - 2 pcs.
breadcrumbs - 1/2 cup
lemon juice, salt - to taste.
Instruction:
Peel, rinse, dip the kohlrabi into boiling salted water and cook until cooked, then remove from the water, cut into slices or strips and serve with a cracker sauce.
We prepare the sugar sauce as follows: melt the butter in a hot frying pan, pour crushed crackers into it, fry until golden brown, salt, add finely chopped eggs, lemon juice, mix everything. Serve the sauce in a saucepan.
Fish meatballs with carrots and kohlrabi
500 g of sea fish fillet, 600 g of kohlrabi cabbage, 4 carrots, 2 onions, 2 eggs, 2 slices of wheat bread, 1 bunch of parsley, 100 ml of milk, 5-6 tablespoons of vegetable oil, 5 tablespoons of breadcrumbs, .2 tablespoons of butter, ground black pepper, salt.
1. Peel and wash onions and carrots. Wash parsley, chop. Onion and 1 carrot cut into cubes and fry in a small amount of butter. Add half of the chopped herbs.
2. Soak the bread in milk. Wash the fish fillet and pass through a meat grinder, add bread, fried vegetables, eggs, salt, pepper and mix. Form meatballs from minced meat, roll them in breadcrumbs and fry in vegetable oil.
3. Wash, peel and cut the kohlrabi into strips. Cut the remaining carrots into slices, put in a frying pan with the remaining butter warmed up, add kohlrabi, salt and fry for 10 minutes over medium heat.
4. Put the prepared cabbage and carrots on a dish, put fish meatballs on top.
Beet salad with kohlrabi and sesame seeds
Raw beets, small - 1 pc.
Small carrot - 2 pcs
Kohlrabi small - 1 piece
Sesame - 3 tablespoons
Lemon juice - 3 tablespoons
Olive oil - 3-4 tbsp.
Fresh mint - 4-5 sprigs
Fresh basil - 5 sprigs
Parsley - 5 sprigs
Peel vegetables, wash, chop into strips.
Toast sesame seeds in a dry frying pan until a characteristic smell appears.
Finely chop the greens.
Combine lemon juice with olive oil and season chopped vegetables with it. Add greens and sesame seeds.
Kohlrabi with feta and dates
Ingredients:
2 medium heads of kohlrabi
100 g cheese
2 large hard pears
10 dried dates
handful of mixed lettuce leaves
juice of 1 lemon
1 tsp liquid honey
2 tbsp. l. fruit vinegar
2 tbsp. l. olive oil
Cooking:
Peel the kohlrabi and cut into cubes with a side of 1 cm. Place a third of the cubes in a bowl, sprinkle with lemon juice, mix, add ice cubes. Put the remaining 2/3 kohlrabi into a heat-resistant form, pour over with oil, bake at 180 ° C for 15-20 minutes, cool.
For dressing, remove the pits from the dates, chop the pulp, rub through a sieve, mix thoroughly with honey and vinegar. Peel the pears, cut into thin slices, sprinkle with lemon juice.
Throw fresh kohlrabi in a colander, dry, mix with pears and baked kohlrabi, add dressing. Arrange lettuce leaves on plates and top with mixture. Add cheese cubes, serve immediately.
marinated kohlrabi
Required products:
kohlrabi
vinegar 5%
spices, herbs
salt, sugar
Cooking method:
Young kohlrabi is cleaned, washed and cut into small slices. Dipped in water slightly acidified with vinegar and boiled for 5 minutes.
The cabbage is thrown into a colander, allowed to cool and placed in jars. Water, sugar and salt are boiled and cooled, 5% or fruit vinegar is added and kohlrabi is poured.
Harvesting is best done in small jars, in which case you can get kohlrabi of different taste and aroma by adding dill, or garlic cloves, or basil, tarragon, lovage leaves to jars. Banks are closed and stored in the cold.
For marinade: for 1 liter of water - salt 50 g, sugar 80 g, vinegar 5% or fruit 100 g, spices, herbs, berries to taste.
Kohlrabi salad with champignons
- kohlrabi - 500g
- onion - 1 pc.
- white wine - 60 ml
- meat broth - 60 ml
- champignons - 100g
- watercress - 2 boxes
- tomatoes - 4 pcs.
for the salad dressing:
- cream - 100g
- salt, pepper - to taste
- juice - 1 lemon
- sugar - 1 pinch
- mint - 1 bunch.
Peel the kohlrabi and cut into thin sticks, put in a saucepan, sprinkle with finely chopped onion, pour white wine and broth and simmer for 10-15 minutes. Clean the mushrooms and cut into small pieces. Sort watercress, wash and dry. Remove the skin from the tomatoes, remove the seeds, and cut into cubes. Remove the kohlrabi from the pan, let the broth drain, mix gently in a salad bowl with the rest of the ingredients.
For the sauce, whip the cream until stiff, season with salt, pepper, lemon juice and sugar. Drizzle dressing over salad and sprinkle with freshly chopped mint.
Kohlrabi women
Ingredients
Kohlrabi - 800g.
Meat - 200g.
Rice - 0.5 st.
Eggs - 1 pc.
Fat - 2 tablespoons
Sour cream - tomato sauce - 1.5 st.
Salt
Pepper
Cooking process
The kohlrabi, selected by size, is peeled, the middle is cut out and boiled in slightly salted water until half cooked, and then stuffed.
Form minced meat, boiled rice, fried onion, egg, pepper and salt. Mix all.
Stuffed kohlrabi (baba) is placed in a pan greased with fat, poured with tomato-sour cream sauce and stewed until tender (you can take mayonnaise instead of sour cream).
Serve hot, garnished with herbs, on a platter lined with lettuce.
Kohlrabi in Greek
Ingredients
Kohlrabi... 4 pcs.
Butter ... 3-4 tbsp. l.
Vegetable broth ... 1 cup
Potatoes... 4–5 pcs.
Garlic... 8 cloves
Kefir ... 1/2 cup
Lemon juice ... 2 tbsp. l.
Grated cheese ... 1 tbsp. l.
Salt, pepper... to taste
Greens... for decoration
Description
If you have never cooked anything from kohlrabi, at least start with this dish. Delicious and easy!
Cooking method
Cut the cabbage into cubes and sauté in oil for 3 minutes. Pour in the broth and simmer for 20 minutes. Boil potatoes in salted water with garlic. Drain the liquid, wipe, adding a decoction of kohlrabi, kefir and lemon juice. Put the kohlrabi in a greased form, pour over the potato mass, sprinkle with cheese and bake until golden brown.
Salad "fasting day"
2 carrots, 1 kohlrabi, 10 pcs. dried apricots, 1 tbsp. l. honey, toasted bread.
Cooking:
1. Cut carrots, kohlrabi, dried apricots into strips.
2. Lightly fry the bread and cut into strips.
3. Mix with honey. Salad ready.
Fried kohlrabi
Ingredients:
400 g kohlrabi
4 tbsp. spoons of breadcrumbs
80 g hard cheese
1 teaspoon paprika
2 tbsp. tablespoons of vegetable oil
salt
lettuce
Cooking method:
Cut the kohlrabi into thin slices, blanch for 2 minutes. Roll each slice in a mixture of breadcrumbs, grated cheese, salt and paprika, fry in hot oil, serve on lettuce leaves.
Celery, zucchini and kohlrabi salad
Ingredients: 1 celery root, 1/2 lemon, 250 g zucchini, 1 small kohlrabi, 1 bunch of radish, juice of 1 orange, 1 teaspoon ground fresh ginger, 2 tbsp. spoons of olive oil, salt.
Wash, peel, cut or rub the celery on a coarse grater, sprinkle with lemon juice. Cut zucchini, radish, kohlrabi, mix with celery, season with ground ginger, salt, orange juice and olive oil.
vegetable casserole
2 stalks leeks
2 pcs. carrot
2 pcs. Sweet pepper
1 PC. kohlrabi
200 g green peas, frozen
2 tbsp. tablespoons vegetable oil
4 things. egg
500 g cream
8 green onions
100 g grated hard cheese
1/4 teaspoon ground nutmeg
ground black pepper, salt to taste
Cut the white part of the leek into rings, carrots into cubes, kohlrabi and peeled peppers into slices.
Simmer carrots in water for 5 minutes, add kohlrabi, simmer another 7 minutes, then put peas and heat for 2 minutes. Drain the water.
Leek and sweet pepper, stirring, fry in oil for 10 minutes. Salt, pepper and combine with stewed vegetables.
Beat eggs with cream, add chopped green onions, half the norm of cheese, salt, ground pepper and nutmeg, mix.
Put the vegetables in a mold, pour over the egg-cream mixture and bake in the oven for 20 minutes. Then sprinkle with the remaining cheese and bake for another 10 minutes.
Kohlrabi and potato donuts
1 head of kohlrabi
1 apple
2 garlic cloves
300g potatoes
2 tbsp parsley and dill
2st. l. butter
1 egg
1 tbsp flour
salt, pepper to taste
Peel kohlrabi and potatoes, cut into cubes and boil in salted water for 15 minutes. Drain the water, transfer to a bowl, add 1 tbsp. butter. Cover the bowl with a lid and leave in a warm place.
While the potatoes are cooking, peel the garlic and apple and grind in a blender until smooth. Wash the greens, dry and chop very finely.
Heat the remaining butter, add the apple-garlic mixture and cook for 3 minutes, stirring constantly. Add greens and cook for 2 more minutes. Remove from fire.
Preheat oven to 200C. Mash potatoes and kohlrabi with a masher.
Separate the yolk from the protein. Add flour, apple-garlic mixture and yolk to puree. Salt, pepper to taste and mix thoroughly.
Transfer the puree to a culinary bag and squeeze pyramids 5-6 cm in diameter and 3.5-4 cm high out of it onto a baking sheet. Bake donuts for 7 minutes.
I made it for 2 servings and regretted it, well, very tasty. As a side dish it fits perfectly, it tastes like a delicate combination of potatoes and apple. Try it, the apple-garlic mixture darkened a little and the donuts turned out to be a darkish color, but this did not spoil the taste.
Roast in red wine with kohlrabi
You will need for 6 servings:
1 kg beef (shoulder part)
1 stalk stalked celery
1 small kohlrabi with leaves
1 carrot
4 tomatoes
375 ml dry red wine
250 ml beef broth
3 art. l. vegetable oil
50 g butter
1 bulb
2 garlic cloves
2 cloves
salt, freshly ground black pepper
nutmeg
Cooking:
Cut the garlic into thin slices. Make cuts in the meat with a knife and stuff with garlic.
Put vegetable oil and butter in a frying pan, melt. Add meat and brown on all sides.
At the same time, prepare vegetables: peel celery, carrots and kohlrabi, put kohlrabi leaves aside. Finely chop celery, carrots, kohlrabi and onions, put in a roasting pan and fry. Salt and pepper, add cloves, wine and simmer a little.
Place tomatoes in boiling water for 1 minute. and remove the skin. Cut the tomatoes crosswise, remove the seeds. Cut the pulp into cubes and add to the brazier. Add beef broth, cover and simmer over low heat for about 3 hours.
To serve, strain the sauce through a sieve, season with salt and pepper, add grated nutmeg and heat again. Cut the kohlrabi leaves into thin strips and put on the meat.
Advice:
Polenta is a great accompaniment to roasts. This dish pairs well with rich red wine.
Kohlrabi with vegetables for chicken breasts
5 young kohlrabi, 2 bunches of young carrots, 1 small onion, salt, aromatic ground spices, a little butter or margarine, 1 heaping teaspoon of granulated sugar, 1/2 glass of white wine, 1 bag of frozen breaded chicken breasts.
Cooking method:
Remove the skin from the kohlrabi fruits with a thin layer and cut into slices, the stem into strips. Peel and wash the carrots, peel and finely chop the onion. Pour 1 cup of water into a saucepan, salt, season with spices, put 1 teaspoon of butter or margarine, boil and drain. 12 min. stew kohlrabi. In another saucepan, heat 1 tbsp. a spoonful of butter or margarine and saute diced onions in fat. Add carrots, sugar, white wine and 1/2 cup water. Without closing the pan with a lid, simmer until the carrots soften and all the liquid has evaporated. Arrange the cooked vegetables nicely on a platter and serve with the chicken breasts.
Roast chicken
Required products:
chicken fillet - 800 g
turnip - 1 pc.
carrots - 2 pcs.
green beans - 100 g
onion - 1 head
vegetable broth - 1/2 cup
butter - 4 tbsp. spoons
dry white wine - 4 tbsp. spoons
heavy cream - 1 cup
wheat flour - 2 tbsp. spoons
salt, ground black pepper - to taste
Cooking method:
1. Cut the turnip into slices, carrots into slices, beans into slices.
2. Cook turnips and carrots in plenty of boiling salted water for 10 minutes.
3. Then add the beans to the vegetables and cook until tender. Drain the vegetables in a colander.
4. Cut the chicken fillet into cubes, salt and pepper.
5. Fry the fillet in oil until golden brown, add chopped onion and fry for another 5 minutes.
6. Then put the vegetables, pour in the vegetable broth, wine, cream, bring to a boil.
7. Add browned flour and simmer for 10 minutes.
8. When serving, sprinkle the roast with chopped herbs. Garnish with fluffy rice.
Kohlrabi in batter with sauce
Required products:
kohlrabi - 2 pcs.
wheat flour - 100 gr.
egg - 1 pc.
red wine - 1/2 cup
For sauce:
creamy yogurt - 1 cup
lemon juice - 2 tbsp. spoons
chopped green onion - 2 tbsp. spoons
sunflower seeds - 1 tbsp. a spoon
ground black pepper, salt to taste
deep frying oil
Cooking method:
For batter, beat flour with egg, wine, salt and leave for 30 minutes.
For the sauce, mix yogurt with lemon juice and green onions. Salt, pepper. Add roasted without fat until golden brown sunflower seeds.
Cut kohlrabi into cubes, dip in batter and deep-fry until golden brown. Put on a paper towel and let the fat drain.
Serve with sauce.
Kohlrabi salad with pineapple
Required products:
kohlrabi - 450 g
pineapple - 300 g
boiled chicken fillet - 250 g
light mayonnaise - 7 tbsp. spoons
hot red pepper - 1/7 teaspoon
cranberries - 2 tbsp. spoons
parsley and dill - 5 g
Cooking method:
Cut the pineapple into slices, chicken fillet into slices.
Mix mayonnaise with red pepper.
When serving kohlrabi, pineapple and chicken fillet, put in a salad bowl, season with mayonnaise. Decorate the salad with lingonberries, parsley and dill.
Braised kohlrabi with veal dumplings
Required products:
young kohlrabi - 4 (250 g each)
boiled potatoes - 500 g
onion - 1 head
butter - 30 g
salt
ground white pepper
grated zest of 0.5 lemon
beef broth - 125 g
white bread - 2 slices
minced veal - 350 g
egg - 1
grated nutmeg
parsley
dill greens
chervil
canned sausage mince - 100 g
Cooking method:
Peel potatoes and kohlrabi and cut into strips.
Peel the onion, finely chop and fry in fat without changing color. Put kohlrabi and potatoes, lightly fry, salt, pepper, add lemon zest, broth, cover and simmer until tender for 20 minutes.
For dumplings, soak bread in water and squeeze. Mix sausage mince with veal, add bread, egg, season with salt, pepper, nutmeg, then put 1 teaspoon of chopped parsley and knead until smooth.
Form small dumplings from the minced meat, put them on the vegetables, cover and simmer for another 15 minutes.
Sprinkle with chopped herbs before serving.
Kohlrabi salad with grapes
Required products:
kohlrabi - 400 g
green grapes - 200 g
black grapes - 150 g
sour cream - 6 tbsp. spoons
lime juice - 3 tbsp. spoons
sugar - 1/4 teaspoon
almond flakes - 60 g
salt
Cooking method:
Cut kohlrabi into strips or grate.
Cut the grapes in half, remove the seeds.
Mix kohlrabi with grapes.
For the sauce, beat sour cream with lime juice, salt and sugar.
Pour the prepared sauce over the salad and let it brew for 20 minutes, covered.
When serving, sprinkle the salad with almonds and decorate with dill.
Mushroom kohlrabi soup
Required products:
kohlrabi - 2 pcs.
boiled mushrooms - 120 g
cream - 1/2 cup
egg yolk - 1 pc.
butter - 40 g
salt - to taste
Cooking method:
Peel the kohlrabi, boil until tender, then rub through a sieve without decoction.
Dilute the resulting puree with 3 1/2 cups of water, salt and simmer over low heat for 2-3 minutes. Remove from heat, season with a mixture of beaten egg yolk with cream and butter.
Serve soup puree with chopped mushrooms. Serve the croutons separately.
Kohlrabi with loin
- onion - 1 pc.
- garlic - 1 clove
- olive oil - 2 tbsp.
- loin (smoked without bones) - 400g
- kohlrabi - 500g
- carrots - 500g
- salt, pepper - to taste
- Provence herbs - 2 tsp
- sour cream - 200g
- milk - 4 tablespoons
- cheese (grated) - 150g
- butter - 1 tbsp.
Heat up the oven to 220C. Chop onion and garlic and fry in olive oil. Cut the loin into cubes. Peel and cut the kohlrabi and carrots, the first one into slices, and the second one into cubes. Blanch for 2 minutes in salted water.
Put vegetables, smoked loin, onion and garlic in a greased dish. Season with salt, pepper and Provence herbs. Mix sour cream with milk in a bowl and pour over the casserole. Sprinkle with cheese and top with butter flakes. Bake in the oven for about 35 minutes.
Cabbage rolls with mushrooms and kohlrabi cabbage
- champignons - 500g
- carrots - 200g
- onion - 200g
- kohlrabi cabbage - 500g
- vegetable oil - 100g.
Peel the kohlrabi cabbage, finely chop and sauté. Grind mushrooms, onions and carrots and sauté separately. Combine prepared mushrooms and vegetables with kohlrabi cabbage, mix thoroughly and salt to taste. Wrapping 1-2 tbsp. tablespoons of cooked minced meat in a cabbage leaf, form cabbage rolls in the form of envelopes, put in a saucepan, pour boiling water, salt and simmer under the lid until tender. Serve with sour cream. You can use other mushrooms, but, unlike champignons, they must be boiled before frying.
Schnitzel from kohlrabi
- kohlrabi (large) - 1 pc.
- ham - 3 pieces
- Gaudi cheese - 3 pieces
- flour - 2 tbsp.
- vegetable oil - 6 tsp
- flour - 100g
- milk - 1 glass
- egg - 3 pcs.
- salt - 1 pinch
Clean the kohlrabi and slice thinly across. Each 3 slices of kohlrabi fold with 1 piece of cheese and 1 ham, pierce with a toothpick so that the turret holds, salt, pepper and lightly highlight, stretch through the dough and fry in a pan in hot oil over medium heat for 5 minutes.
Choose a toothpick, carefully turn the turrets over and fry on the other side for another minute. 7 on low heat.
Serve with tomato sauce, salad, potatoes, or whatever you like.
Fried eggs with salmon and kohlrabi
For the recipe you will need:
- kohlrabi - 1 pc.
- milk - 2 tbsp.
- vegetable oil - 2 tbsp.
- butter - 2 tbsp.
- salt, pepper, nutmeg - to taste
- egg - 4 pcs.
- salmon (smoked) - 100g.
Cut kohlrabi into slices. Heat up 1 tbsp. spoon
butter, add vegetable oil and simmer the slices in it
kohlrabi. Season with salt, pepper and nutmeg. Shake in a bowl
eggs and milk. Salt and pepper. Cut the salmon into strips.
Heat the remaining butter in a frying pan. Pour
there the egg mass and let it harden. Shortly before readiness
add salmon strips and mix. Arrange slices on plates
kohlrabi. Place scrambled eggs on top.
Stuffed kohlrabi
Ingredients:
8 pcs. kohlrabi
300 g blood sausage
100 g bacon
1 st. butter spoon
onion
sour cream
salt
greenery
Cooking:
Peel the kohlrabi, add hot water, add oil and simmer. When the kohlrabi becomes soft, take it out of the water, cool, remove the core, fill with finely chopped pieces of sausage and bacon. Put the stuffed kohlrabi in a refractory glass form, shift with slices of bacon and bake in the oven.
For the sauce, use the liquid in which the kohlrabi was stewed, adding fried onions, sour cream and finely chopped greens to it. Instead of sausage for the filling, you can use meat turned through a meat grinder, mixed with cooked barley porridge (rice or wheat).
Despite the fact that kohlrabi is just a variety of the usual white cabbage, for many it remains an exotic vegetable crop. And at the same time, nutritionists emphasize its medicinal properties, recommending that it be included in your diet. Before you get acquainted with the recipes for making kohlrabi, it will not be superfluous to find out what this vegetable crop is, what are the benefits and harms of using it, look at the photo of kohlrabi.
Kohlrabi: vegetable features
Outwardly, this vegetable crop is very different from other types of cabbage, representing a stem crop. Translated from German, its name sounds like turnip cabbage. Kohlrabi is characterized by:
- spherical or flat-round shape;
- 2 types of colors - light green or purple;
- edible turnips and leaves;
- juicy white pulp tastes like a cabbage stalk, only sweeter and more tender;
- unique combination of nutrients;
- low calorie.
Kohlrabi comes in green and purple
Attention! The main advantage of kohlrabi is its high nutritional value with a minimum calorie content.
The most delicate taste is possessed by early ripening white-green varieties of kohlrabi "Pikant", "Vienna White", "Blue Planet". For the high content of vitamin C, resistance to climatic conditions and the ability to grow even in Kamchatka and the Far North, kohlrabi received the name "northern lemon". And for good reason, since the content of vitamin C in kohlrabi is higher than that of citrus fruits.
A short growing season, when cultivated in the more southern regions of the Russian Federation, allows you to get 3 crops of cabbage per season. To do this, it should be sown starting from March every 2 months. Very popular among gardeners cultivating kohlrabi are:
- purple varieties - "Violetta", "Delicious red", "Relish", "Sonata";
- white-green varieties - "Giant", "Paris White", "Moravia".
You can get three kohlrabi crops per season
Useful properties and restrictions for use
Kohlrabi has not only useful, but even healing properties. Its daily use has a healing effect:
- halving the risk of developing breast cancer;
- preventing the development of inflammatory processes in the intestine;
- protecting against heart attack and stroke;
- improving the condition of blood vessels in atherosclerosis, angina pectoris and arterial hypertension;
- strengthening the immune system, increasing its resistance to infections;
- stimulating appetite, promoting the absorption of calcium;
- contributing to weight loss, thanks to the content of tartronic acid, which inhibits the conversion of carbohydrates into fats.
The insoluble fiber present in kohlrabi stimulates the excretion of bile, cholesterol, toxins from the body, and sulfur prevents the development of tumors in the colon. Its use will relieve edema, normalize the functioning of the kidneys. Due to the high content of vitamins, the use of kohlrabi juice is recommended for tuberculosis and bronchitis.
Kohlrabi has medicinal properties
The inclusion of kohlrabi in the diet is useful for babies, the elderly, pregnant and lactating women.
Attention! The only restriction to the use of kohlrabi is the increased acidity of the stomach. To neutralize its negative effect in pancreatitis, gastritis or ulcers, it is recommended to use kohlrabi in moderation, be sure to subject it to heat treatment.
The best recipes with kohlrabi
Kohlrabi is an essential ingredient in German, French and Italian cuisine. It is boiled, marinated, stewed, fried, stuffed, served raw.
1. Vegetable salad in sour cream and mayonnaise dressing. For him you will need:
- 1 kohlrabi;
- 2 carrots;
- 1 onion;
- 150 g of sour cream and mayonnaise dressing;
- salt and pepper to taste.
With increased acidity of the stomach, eating kohlrabi is not recommended.
Finely chop the peeled carrots and kohlrabi into strips, and the onion into rings. Salt and pepper the vegetables. To prepare the dressing mixture, mix sour cream with mayonnaise in an arbitrary proportion. Fill the salad.
Attention! Raw kohlrabi dishes contain more valuable vitamins and micronutrients, their inclusion in your diet helps to strengthen your teeth.
2. Vegetable salad in lemon-oil dressing. For him you will need:
- 1 kohlrabi;
- 1 carrot;
- 2 fresh cucumbers;
- 2 tbsp. l. grows. oils;
- to taste parsley, dill, ground coriander, pepper, salt, lemon juice.
Peel and finely chop kohlrabi, cucumbers and carrots, cut greens. Mix vegetables with herbs, season with spices and salt, oil dressing and a few drops of lemon juice.
Kohlrabi weighing up to 200 g is more tender in taste
Advice! For raw consumption, it is better to choose small turnips weighing up to 200 g - they taste more tender.
3. Soup puree. For him you will need:
- 2 kohlrabi;
- 100 g of boiled champignons;
- ½ stack cream;
- 1 yolk;
- 40 g plums. oils;
- to taste salt and pepper, croutons.
Boil the peeled and cut into pieces kohlrabi, and then puree. Dilute the resulting vegetable mass with 3-4 cups of broth, in which kohlrabi was cooked before. Salt, heat to a boil, boil for 3 minutes, remove from heat. Whip cream with egg yolk and butter. Introduce the mixture into the soup, mix, add chopped mushrooms and croutons.
Advice! Kohlrabi dishes go well with meat and fish dishes, seafood dishes.
4. Vegetable chops. For them you will need:
- 1 kohlrabi;
- 1 egg;
- 2 tbsp flour;
- grows. butter;
- hops-suneli, pepper, salt to taste.
From kohlrabi you can cook many delicious and healthy dishes.
Peeled and cut into plates up to 1.5 cm thick, boil kohlrabi in salted boiling water for about 5 minutes. After removing, cool, salt, dip in spices, flour, beaten egg. Fry in oil until golden brown, serve with sour cream and garlic sauce.
The inclusion of kohlrabi in the diet will be the key to a healthy, varied diet. This vegetable makes it possible to cook a lot of delicious, and most importantly healthy dishes. The presented recipes will help to make sure of the merits of kohlrabi.
Growing kohlrabi - video
Kohlrabi cabbage - photo
- 1 How to cook kohlrabi cabbage in the oven?
- 2 In a slow cooker
- 3 Salad with kohlrabi and carrots
- 4 Delicious soup puree at home
- 5 Korean kohlrabi
- 6 Simple Cucumber Salad
- 7 Braised cabbage for garnish
- 8 Recipe for harvesting for the winter
Recently, most people try to stick to a healthy diet. Experts recommend using healthy and natural products that are on sale all year round. Kohlrabi cabbage is an ideal vegetable from which you can cook a variety of dishes.
How to cook kohlrabi cabbage in the oven?
This cooking option is suitable for those who pay attention to the figure, as well as vegetarians. Cabbage will serve as a great side dish, but it will also look appetizing as a main dish.
Ingredients:
- garlic powder - 0.5 tsp;
- kohlrabi cabbage - 2 pcs.;
- bread crumbs - 65 g;
- olive oil - 1 tbsp. a spoon;
- paprika - 0.4 tsp;
- salt - 1 teaspoon;
- black pepper - 0.4 tsp;
- onion powder - 0.5 tsp.
Cooking:
- Preheat the oven (200 degrees).
- Remove the skin from the cabbage. Slice. A thick straw is needed. Sprinkle with spices, pour oil, sprinkle with crumbs. Mix.
- Line parchment paper on a baking sheet. Spread out the cabbage. Bake for half an hour. A crispy crust should appear.
In a slow cooker
Few people thought about the beneficial properties of kohlrabi cabbage. But it contains many vitamins and minerals. It is a prophylactic against colds, normalizes metabolism. It helps not only to reduce weight, but also to fix the result for a long time. Very pleasant in taste. It is eaten with pleasure by children who have a negative attitude towards other types of cabbage.
Ingredients:
- kohlrabi - 3 pcs.;
- allspice - 0.2 tsp;
- egg - 2 pcs. boiled;
- onion - 1 pc.;
- water - 130 ml;
- butter - 1 tbsp. a spoon;
- sour cream - 130 ml;
- vegetable oil - 1 tbsp. a spoon;
- nutmeg - 0.2 tsp;
- salt.
Cooking:
- Kohlrabi has a rough skin that needs to be cut off. Grind into cubes along with the onion.
- Place butter in a bowl. Set the mode "Frying". When the butter is melted, pour in the herbal ingredient. Add onion. Fry.
- Throw cabbage. Fry. Salt. Sprinkle spices.
- Pour sour cream with water. Mix. Pour into a bowl.
- Switch to Extinguish. Set the timer for half an hour.
- Cut the eggs. Place the dish in bowls, garnish with egg halves.
Salad with kohlrabi and carrots
Kohlrabi cabbage salad is served cold to stimulate the appetite.
Ingredients:
- sour cream - 160 ml;
- kohlrabi - 1 pc.;
- pepper;
- carrot - 2 pcs.;
- salt;
- onion - 1 pc.
Cooking:
- Remove coarse fibers and skin from cabbage. Using a fine shredder, grate the vegetable. Shred carrots. Onions will need rings.
- Mix vegetables. Spice up. Sprinkle with salt. Pour in sour cream. Mix.
Delicious soup puree at home
Low-calorie dish suitable for absolutely everyone. Great option for vegetarians.
Ingredients:
- kohlrabi cabbage - 1 head;
- cream - 120 ml;
- parmesan - 85 g;
- butter;
- zucchini - 1 pc.;
- salt.
Ingredients:
- Peel vegetables. Chop into cubes.
- Place in skillet. Pour in oil. Fry. Move to a saucepan. Pour in water and boil. Sprinkle with salt.
- Pour in the cream when the vegetables are soft. Take a blender. Whisk. Sprinkle with grated cheese.
Korean kohlrabi cabbage
This cooking variation will help you gain strength and saturate your body with vitamins.
Ingredients:
- Dill;
- kohlrabi - 220 g;
- sugar;
- carrot - 1 pc.;
- parsley;
- cucumber - 2 pcs.;
- black pepper;
- salt;
- lemon juice.
Cooking:
- Prepare a grater that is designed for Korean carrots. Grate the cabbage, then the carrots.
- Remove skin from cucumber. Cut into thin strips. Chop greens.
- Mix products. Sprinkle with sugar and pepper. Pour in lemon juice and oil. Salt. Mix. Leave for three hours.
Simple cucumber salad
For cooking, a Korean carrot grater is used. If there is no device on the farm, a coarse grater will do. The dish is prepared quickly, but it turns out juicy and tasty.
Ingredients:
- kohlrabi - 320 g;
- mayonnaise;
- apple - 2 pcs.;
- salt;
- cucumber - 1 pc. large.
Cooking:
- Grate vegetables. Cut the apple into strips.
- Sprinkle with salt. Pour in mayonnaise. Mix.
Braised cabbage for garnish
Thanks to stewing, cabbage becomes tender, sweet and at the same time slightly crispy.
For cooking, use a small head, then the cabbage will turn out sweet and juicy. Mature fruits have a fibrous core and may be bitter.
Ingredients:
- vegetable oil - 2 tbsp. spoons;
- kohlrabi cabbage - 1 pc.;
- black pepper;
- carrot - 1 pc.;
- salt;
- onion - 1 pc.;
- greens - 3 tbsp. spoons.
Cooking:
- Cut the skin off the cabbage. Slice. You will need a thin straw.
- Pour oil into the pan. Place cabbage. Fry for two minutes at maximum heat. Reduce flame and simmer for seven minutes.
- Carrots will need the same shape as kohlrabi. Send to cabbage. Cover with a lid. Soak for five minutes.
- Chop the onion. Place with vegetables. Simmer for five minutes.
- Sprinkle with salt, herbs and pepper. Mix.
Loading...