Few people know how to cook kohlrabi cabbage. After all, not everyone has heard of such an unusual vegetable. That is why we decided to devote this article to this topic.
General Product Information
Before I tell you how to cook kohlrabi cabbage, I should tell you a little about what such a vegetable actually is. Kohlrabi is called stem cabbage, which came to our country from Italy. It has been grown in Europe since the 16th century.
Ball-shaped thickened stem with a reserve huge amount nutrients is formed in the first year of its life. After its complete formation top part the vegetable temporarily stops its growth, and a kind of thickening forms on the plant.
Kohlrabi is an early ripening crop. Thus, only two months pass from sowing the seeds to the actual harvest. It is better to use tender and young plants with small stem fruits for food. This cabbage can be eaten raw, as well as stewed, boiled or fried.
Kohlrabi (cabbage): recipes for first courses
Experts say that such a vegetable is much healthier than cabbage or cauliflower. After all, it contains many vitamins, mineral salts, carbohydrates and proteins. It should be noted that in terms of the presence of calcium, kohlrabi surpasses even products such as cheese, milk and eggs.
Cooking kohlrabi cabbage does not take much time. For example, vegetable soup using this vegetable can be made in just half an hour.
So, to create a delicious, rich dish we need:
- kohlrabi cabbage - about 500 g;
- sweet turnip - 1 small piece;
- fresh carrots - 2 medium pieces;
- potato tubers - 3 pcs.;
- spicy onion - 2 heads;
- celery root - 25 g;
- lettuce or spinach leaves - about 30 g;
- sour cream or heavy cream - 130 ml;
- butter - about 50 g;
- leek - bunch;
- fresh tomatoes - 2 small pieces;
- vegetable oil - add as desired;
- any fine salt - to taste;
- parsley, dill - to taste.
Vegetable processing
Dishes made from kohlrabi cabbage are not only tasty, but also surprisingly healthy. To make a hearty and nutritious soup, you need to take fresh cabbage, wash it thoroughly, and then cut off the leaves and peel the stems. Next, you need to remove the skin at the base of the leaf, root and wash again under cold water. After this, the processed vegetable should be cut into not very thick slices.
As for the remaining vegetables, they also need to be rinsed, peeled, and then chopped into small squares.
Sautéing some of the ingredients
Before cooking kohlrabi cabbage, you should fry some ingredients well. To do this, you need to place a frying pan on the stove, pour vegetable oil and butter into it, and then heat it slightly. Next, you need to put chopped turnips, carrots, fresh parsley and dill into the bowl, onion and celery. After mixing all the vegetables, they should be fried until a reddish crust appears. Finally, you need to add fresh tomatoes, crushed to a mushy mass using a blender.
Heat treatment of the entire dish
How to cook kohlrabi cabbage? To do this, you need to put a large pot of water on the fire and wait for it to boil. Next, place the cabbage, cut into slices, into the bubbling liquid. After boiling it for 2-3 minutes, remove the vegetable and discard it in a colander. After this, you need to place chopped potatoes and vegetables sautéed in a frying pan into the same broth. After mixing the ingredients, season them with salt, bring to a boil, and then cook for about 20 minutes.
The final stage in preparing delicious vegetable soup
Five minutes before the end of cooking vegetable soup Finely chopped spinach (or lettuce) and leeks should be placed in it. After removing from the stove, add boiled kohlrabi slices to the dish. By the way, they can be served separately.
How to present soup to the table
Now you know how to cook kohlrabi cabbage. Recipes for first courses using this vegetable can include completely different ingredients. So, if you want a more satisfying dish, you can cook it using beef or chicken.
After the vegetables are completely soft, the soup needs to be distributed into bowls and served along with fresh herbs, cream or sour cream. Bon appetit!
How to cook kohlrabi cabbage? Vitamin salad
As mentioned above, such a vegetable can be consumed not only boiled or fried, but also raw. Exactly fresh cabbage Kohlrabi can provide your body with all the essential nutrients.
So, to prepare a vitamin salad we need:
- fresh kohlrabi cabbage - about 400 g;
- young carrots - about 3 medium pieces;
- sour apple - 1 large piece;
- freshly squeezed lemon juice - large spoon;
- fat sour cream - 150 g;
- fine iodized salt - add to taste.
Ingredient Processing
As we found out above, thermal cooking of kohlrabi cabbage does not take much time. However, during such processing, the vegetable may be partially deprived of nutrients and vitamins. In this regard, experts advise consuming this product raw.
So how is kohlrabi (cabbage) processed? Salad recipes recommend thoroughly washing the vegetable, peeling it from the stems and peel, and then grating it on a large grater. After this, you need to do the same with the remaining ingredients. However, it is advisable to grate the carrots on a fine grater.
The process of forming a dish and serving it to the table
Having processed vegetables and fruits properly, they need to be placed in a common container, seasoned with salt to taste, add lemon juice and full-fat sour cream. After mixing all the ingredients with a spoon, they should be placed in a salad bowl and served before the main hot lunch. Bon appetit!
Cooking the second course in the oven
Is stuffed kohlrabi (cabbage) tasty? Recipes that call for the use of this vegetable include completely different ingredients. They can also be filled with this product and sent to the oven for baking. For this we will need the following products:
- kohlrabi as fresh as possible - 2 pcs. (for 2 servings);
- medium-sized carrots - 1 pc.;
- large chicken egg - 1 pc.;
- spicy onion - 1 pc.;
- ground black pepper, fine sea salt - add to taste;
- fresh butter - approximately 50 g;
- hard cheese - 2 slices.
Cabbage processing
To make such a second dish, you should know how kohlrabi cabbage is properly processed. We will tell you how to cook it in the oven below.
So, the vegetable should be washed well, all stems and root parts should be cut off, and then peeled using a special vegetable peeler. Next, you need to remove the core from the cabbage using a round knife. As a result of these actions, you should get peculiar cups with walls of 1.4-2 centimeters.
Processing remaining vegetables
After the cabbage has been processed, it should be placed in salt water and leave aside for half an hour (for 1 glass of liquid there should be 1 dessert spoon of salt). While the kohlrabi is blanching, you need to start preparing the remaining ingredients. Therefore, you should clean onion spicy and carrots, and then finely chop them. As for the chicken egg, it must be beaten vigorously with a fork.
Sautéing vegetables
To make this dish as tasty and aromatic as possible, it is recommended to pre-fry some of the ingredients. butter. To do this, put the frying pan on the fire, melt the cooking fat, and then add the onions and carrots. By the way, the remaining kohlrabi cabbage after processing is also sent there. How to prepare these ingredients? They should be fried over low heat until the vegetables are golden brown and soft. Before turning off the stove, the sautéed ingredients must be poured with whipped chicken egg, season with allspice ground pepper and fine sea salt. After quickly mixing all the ingredients, they must be immediately removed from the heat.
Formation process
Now you know how kohlrabi cabbage is processed. What can be prepared from such a vegetable? There are many recipes that housewives can use to make an unusual dinner for their entire family.
To prepare delicious baked cabbage, it should be properly stuffed. To do this, remove the vegetable from the salt water and rinse well again. Next, you need to place the sautéed products into its hollow middle part. Moreover, they must completely fill the kohlrabi.
Heat treatment of the second dish
After the lunch is formed, it must be placed in a heat-resistant form. You should also pour in about 1 glass of regular drinking water. This dinner needs to be baked in an oven preheated to 185 degrees until the main product is soft. A few minutes before preparing the dish, place one small slice of cheese on its surface.
How to present the second course to the table
The finished stuffed cabbage should be placed on small flat plates and then served hot. Additionally, this dish can be decorated with sprigs of fresh herbs and a mesh of mayonnaise. Bon appetit!
Healthy porridge for breakfast
About how to cook tasty soup for dinner, a hearty stuffed vegetable and a vitamin salad for lunch, we told. But how can you make breakfast using such a product? For this we need:
- round grain rice - 1 cup;
- fresh kohlrabi - 200 g;
- filtered drinking water - 2 glasses;
- butter - to taste;
- country fat milk - 2 cups;
- salt and granulated sugar - use to taste.
Preparing the Components
To prepare milk porridge, you should use only round grain rice. It must be rinsed well in water. Next, you need to wash the kohlrabi, peel it, and then grate it on a large grater.
Cooking on the stove
To make a delicious milk porridge, you need to take a thick-walled pan, pour water into it, add rice cereal and lay out the grated vegetable. After bringing the ingredients to a boil, they should be cooked for about 10 minutes. Next, you need to add fresh village milk, salt and granulated sugar to taste. After waiting for it to boil again, mix all the ingredients, cover with a lid and cook over very low heat for half an hour. During this time, the rice should boil and the cabbage should completely dissolve in it. Finally, add butter to the milk porridge.
Final stage
After removing the dish from the stove, you need to keep it under a closed lid for about 10 minutes. Next, the milk porridge must be placed on plates and served as a tasty and healthy breakfast. Bon appetit!
Kohlrabi is a member of the cabbage family, but it is not grown for its leaves, flower buds or green stems. This plant eats the stem fruit, an edible ball that is the swollen lower part of the stem. It is believed that the birthplace of kohlrabi is Northern Europe, where it appeared in the 16th century. Today it is most consumed in Germany. The taste of kohlrabi is mild and sweet. Kohlrabi is an easy vegetable to prepare, especially when pureed together with other root vegetables such as parsnips and carrots. Kohlrabi has the ability to absorb the smell and taste of other ingredients, so it is ideal for soups, stewed vegetables and for frying. Simple recipes from kohlrabi cabbage - salads and snacks. Large fruits Kohlrabi become woody and should be harvested when they are about the size of a large apple. The collection period lasts from July to November.
Storing kohlrabi cabbage
Kohlrabi will last longer if stored in a cool, dry place, such as a pantry or refrigerator in a bag with holes.
When does it not require cooking?
Look at the photo of the vegetable kohlrabi - tender cabbage will decorate any salad. Young tender kohlrabi can be cut into strips and put in julienne soup or cut into thin circles and eaten raw. It is good in a winter salad dressed with mustard mayonnaise, along with other root vegetables such as beets, or with firm fruits such as apple or pear. Use kohlrabi in crudité.
Fresh kohlrabi salad.
Rub 2 pcs. kohlrabi and thinly slice 10 radishes, mix with 5 tbsp. spoons of French dressing and 2 tbsp. spoons of fresh chopped parsley, refrigerate for 30 minutes. Serve with cheese, ham or smoked mackerel.
Basic kohlrabi recipes and photos
Cut off the thin cuttings growing on the top of the stem and scrape the surface. There is no need to cut off the skin. The young green leaves can be eaten and should be cooked like spinach.
Boiled kohlrabi.
Cut the kohlrabi into pieces and boil in lightly salted water for about 10 minutes until soft. Drain and add butter if you like.
Kohlrabi puree.
Boil, drain, then mash the kohlrabi into a puree with butter and/or cream, and add salt.
Fried kohlrabi.
Thinly slice the kohlrabi, then fry over medium heat in 10g butter or vegetable oil at the rate of 2 teaspoons per 1 kohlrabi. Turn the slices occasionally until they are softened and browned - this will take about 10 minutes. Add some salt. The basic recipe for stewed kohlrabi is exactly the same as for fried kohlrabi, only you need to cook it covered over low heat.
Baked kohlrabi.
Cut the kohlrabi into small pieces and place in a baking dish along with 1 tbsp. spoon of vegetable oil, salt. Bake in the oven at 190°C for 30 minutes until soft and golden. Turn the pieces over after about 15 minutes.
Salad with kohlrabi, feta cheese and pear.
Kohlrabi salad recipes for lunch may vary slightly in the amount of additional spices. However, the most common version is the classic version, which can be a pleasant addition to a buffet at a party or a pre-dinner appetizer.
Serves 4
- 2 kohlrabi
- 5 tbsp. spoons of olive oil
- salt, black pepper
- 2 teaspoons maple syrup
- 2 tbsp. spoons of balsamic vinegar
- 2 pears
- 100 g crispy lettuce leaves
- 100 g Feta cheese
- 4 pitted dates
The recipe for kohlrabi salad is quite simple: add salt and pepper, and then fry the kohlrabi in 2 tbsp. spoons of olive oil. Combine the rest olive oil with maple syrup and vinegar, salt.
When the kohlrabi is ready, peel and slice the pears and arrange them on plates along with the crisp lettuce leaves.
Place kohlrabi and shredded cheese on top and pour dressing over it. Top the kohlrabi coleslaw with chopped dates.
Kohlrabi stewed with parmesan.
This simple dish can serve as a side dish for grilled meat, game and poultry dishes.
Serves 4
- 2 kohlrabi
- 20 g butter
- 1 clove of garlic
- 200 ml vegetable broth
- salt, black pepper
- 2 tbsp. tablespoons grated parmesan
Fry kohlrabi slices cut into circles in butter, last minute add chopped garlic.
Add broth, bring to a boil, reduce heat, and let simmer, covered, for 15 minutes, until slices are tender. Salt, pepper and sprinkle with Parmesan.
Kohlrabi with carrots, honey and butter.
Pair this dish with chicken or pork for Sunday lunch.
- 3 kohlrabi
- 300 ml cream
- 300 ml milk
- 3 cloves garlic
- salt, black pepper
- 25 g butter
Thinly slice the kohlrabi. Combine cream, milk, chopped garlic, salt and pepper.
Place kohlrabi in layers in a shallow ovenproof dish, greased with oil, add salt to each layer and add cream mixture. Depending on the size of the kohlrabi, you may have some left over from the creamy milk mixture as it only needs to reach the top layer. Place pieces of butter on top.
Cover the pan with foil and bake for 45 minutes at 200°C. When the kohlrabi casserole is soft enough to be pierced with a sharp knife, remove the foil 10 minutes before cooking.
Few people know, but those who know love these vegetables - kohlrabi cabbage, from which you can cook a lot of tasty things at home. We will learn how to bring these kohlrabi to life. Raw, boiled, pickled, fried, uses for preparing side dishes, vegetable soups, stews, canned food - all these kohlrabi dishes are easy to prepare, but extremely charming in taste.
Let us immediately note that small and closer to medium-sized kohlrabi stem fruits, which contain more sugar, vitamins and all kinds of acids, are eaten in their raw form than large ones. They taste like stalks white cabbage, only more tender and pleasant.
Salad
Ingredients:
- kohlrabi cabbage - 500 gr,
- carrots - 50-75 g,
- sour cream - 50 g,
- mayonnaise,
- salt, parsley, dill and vinegar - to taste.
Peel the kohlrabi from the top, cutting off the top with the stems and the bottom. Mine. And now - a nuance. To achieve harmony in the absorption of the dish, shred half the cabbage on a medium grater, and half on a coarse grater.
Chop the carrots on a fine grater. Based on the quantity of carrots, in the future, decide on the taste yourself after trying it once.
Salt the cabbage, season with mayonnaise and sour cream. Next - to taste, sprinkle or not with greenfinch.
I won’t insist on mayonnaise either. You can put it in, or you can do without it. And suddenly then you want to put only mayonnaise on it? I won't resist.
Shredded
Ingredients:
- kohlrabi cabbage - 500 gr,
- vegetable oil - 30 g,
- vinegar 6% table - 10 g,
- parsley and dill, salt - to taste.
The preparation is the same. Shred on a fine grater. Salt, season with oil, vinegar, salt. We try to make the dish immediately before eating, due to the fact that the juicy kohlrabi will immediately begin to lose water.
When serving, sprinkle with finely chopped herbs to those who suffer from this product.
Potato soup
Ingredients:
- kohlrabi cabbage - 50 g,
- potatoes - 30 g,
- carrots and leeks - 15 g each,
- turnip - 10 g,
- celery - 5 g,
- parsley - 7 g,
- tomato - 1 piece,
- vegetable fat - 10 g,
- sour cream - 25 g,
- spices and salt - to taste.
Peeled and washed onions, carrots, celery and other roots are cut into small cubes or slices and sautéed in fat.
We also cut kohlrabi and potatoes into cubes. Place the cabbage in boiling water for a couple of minutes, then drain in a sieve or colander. We cut the tomatoes into thin rings.
Place the prepared kohlrabi in boiling water or meat broth, cook for 25-30 minutes, then add the potatoes. When the contents boil, add the sautéed roots, tomatoes and onions. At the end of cooking, add spices and salt.
When serving, sprinkle with parsley. You can add sour cream.
Mushroom soup
- kohlrabi - 500 gr,
- water - 1.5 liters,
- potatoes 30 gr,
- dried mushrooms (preferably boletus) - 15 grams, or 90 grams of champignons,
- sour cream, carrots, various greens, salt - to taste.
Wash the mushrooms thoroughly in cold water without soaking, and cook for at least 1 hour.
IN mushroom soup add kohlrabi and potatoes, continuing to cook until tender, 20-25 minutes. Season the finished soup, if desired, with sour cream, parsley, dill, and sorrel.
Gourmets can fry 1 tomato, cutting it into small pieces, in sunflower oil before appearance of mild crust and, after 15-20 minutes of cooking the kohlrabi and potatoes, put the tomatoes in the pan.
With milk sauce
Ingredients:
- milk - 2 glasses,
- wheat flour and butter - 3 tbsp each. spoons,
- salt.
First, fry the flour in butter, then, stirring continuously, pour hot milk into it, add salt and boil for 5 minutes.
Cook the prepared kohlrabi, cut into slices or cubes, in a small amount of water with the addition of a little butter. Cook for about 30 minutes.
Place in a colander. Pour milk sauce over it. Can be served sprinkled with chopped, hard-boiled eggs and herbs.
Fried
Ingredients:
- kohlrabi cabbage - 1 kg,
- wheat flour - 2 tbsp. spoons,
- egg - 1 piece,
- butter - 150 g,
- crackers - 120 gr,
- spices and salt - to taste.
Cut the kohlrabi into slices 0.5-1 cm, or rings of the same thickness, cook in salted water until tender, drain in a colander and lightly dry.
Dip in flour, dip in beaten eggs, then sprinkle with a thin layer of breadcrumbs and fry in a frying pan.
Pancakes
Ingredients:
- kohlrabi cabbage - 500 gr,
- flour - 70 gr,
- egg - 1 piece,
- milk - 60 g,
- sugar - 10 g,
- margarine - 30 g,
- sour cream - 60 g,
- salt.
Grate the kohlrabi on a fine grater, add the egg, sifted flour and water. Mix all the products thoroughly and fry in a frying pan with butter or other fats.
On the table - with sour cream and spices.
"In Russian"
Ingredients:
- kohlrabi cabbage - 500 gr,
- smoked sausage (quality) - 150-200 g,
- sour cream - 100 gr,
- butter - 40-50 g,
- salt - to taste.
In this dish, cut the kohlrabi into slices 0.5-1 cm thick and simmer in butter (salt?).
Then place the cabbage slices on a plate and pour sour cream on them. Sprinkle the sausage cut into small cubes on top. Even higher - parsley, dill, spices. We eat with enthusiasm.
I would like to add that at first I didn’t even think about so many recipes for dishes made from unsightly kohlrabi. However, all the cards turned out well and we were honored to learn all this. But about the casserole of these vegetables, for example, I didn’t make it.
Kohlrabi for salads is one of the most suitable types of cabbage. Its taste is delicate and goes well with various ingredients: other vegetables, herbs, meat, sausage, boiled chicken and even some fruits. Try making kohlrabi salad, choosing the composition to suit your taste. And I will help you with this, or rather, not really me, but my 12 proven recipes. I note that in all salads the cabbage should be grated and not cut. Then it turns out much tastier and more tender.
Kohlrabi and salami salad
A very satisfying option in the style of “minimalism”.
Ingredients:
- 150 grams of salami sausage;
- several feathers of green onions;
- mayonnaise and salt to taste.
Preparation:
Wash and peel the kohlrabi, grate on a coarse grater. Thinly slice the sausage into strips. Finely chop green onions washed under running water. Mix everything, season with mayonnaise, and add salt to taste.
Kohlrabi and cucumber salad with garden herbs
Ingredients:
- 1 medium-sized head of kohlrabi;
- 2 juicy cucumbers;
- 1 chicken egg;
- a bunch of dill with parsley;
- a bunch of green onions;
- sour cream and salt for dressing.
Preparation:
I really like this version of the salad, which can be dietary if you use low-fat sour cream. Wash kohlrabi, cucumbers and greens. Dry on paper towels. Boil the egg, peel off the shell. Chop finely. Grate kohlrabi and cucumbers on a coarse grater, mix with finely chopped herbs. Add chopped boiled egg, season with sour cream and salt to taste.
Kohlrabi salad with daikon radish and herbs
Ingredients:
- 1 head of kohlrabi;
- 1 large daikon radish;
- a bunch of green onions;
- dill, parsley, cilantro to choose from;
- 1 chicken egg;
- sour cream or mayonnaise for dressing, salt to taste.
Preparation:
Boil the egg. Remove the shell and finely chop. Peel the kohlrabi and grate on a coarse grater. Wash the radish and grate it too. Chop the greens, mix all the ingredients, season with sour cream or mayonnaise, and add salt to taste.
Kohlrabi salad with rice and chicken
A very satisfying option, almost self-sufficient.
Ingredients:
- 1 large head of kohlrabi;
- 1 medium-sized chicken fillet;
- 150 grams of celery root;
- 3 tablespoons of boiled rice;
- mayonnaise for dressing;
- 1 chicken egg;
- any herbs and salt to taste.
Preparation:
Boil chicken fillet and egg. Remove the shell from the egg and chop it finely. Cut the chicken fillet in the same way. Peel the kohlrabi and celery root and grate on a coarse grater. Rinse the boiled rice and drain in a colander. Wash the greens, shake and finely chop. Mix all the products in a deep bowl, add salt to taste, and season with maonnaise.
Korean kohlrabi salad with carrots and garlic
Ingredients:
- 2 medium heads of kohlrabi;
- 2 juicy medium-sized carrots;
- 2 cloves of garlic;
- 3 tablespoons vegetable oil;
- a third of a teaspoon of red pepper;
- salt to taste.
Preparation:
Wash, peel, and grate kohlrabi and carrots on a Korean grater. Heat vegetable oil in a frying pan, add ground red pepper and peeled garlic cloves. Pour hot oil over grated vegetables, add salt to taste, and stir. This is a rather spicy dish - should not be given to children. Offer them the next salad option.
Kohlrabi salad with apple and carrots for vitamins
Ingredients:
- 1 head of kohlrabi;
- 1 large juicy apple;
- 1 large carrot;
- a pinch of sugar;
- a pinch of salt;
- 1 tablespoon of sour cream.
Preparation:
Wash kohlrabi, carrots and apple. Peel them and grate them on a coarse grater. Season with sour cream, salt and sugar. Stir. Salad ready. 
Kohlrabi and carrot salad with lemon juice
Ingredients:
- 1 head of kohlrabi;
- 1 large juicy carrot;
- 1 cucumber;
- a bunch of cilantro;
- optional - a little green onion;
- 1 tablespoon lemon juice;
- salt to taste.
Preparation:
Peel the kohlrabi and carrots and grate them on a coarse grater. Cut the cucumber into thin strips. Finely chop the cilantro. Mix lemon juice with vegetable oil, place all prepared ingredients in a bowl, season and salt to taste. Lemon juice can be replaced with apple cider vinegar.
Kohlrabi and crab sticks salad
This recipe is good for a holiday table.
Ingredients:
- 1 medium-sized head of kohlrabi;
- 200 grams of crab sticks;
- 1 can of canned corn;
- 1 chicken egg;
Preparation:
Boil the egg, finely chop it after peeling it. Grind crab sticks and washed greens. Peel the kohlrabi and grate on a coarse grater. Open the can of corn and drain the liquid. Mix all ingredients, season, salt to taste.
Vitamin salad for weight loss from kohlrabi with pumpkin and beets
I’ll say right away that salad has a slight laxative effect, so be careful.
Ingredients:
- 1 small head of kohlrabi;
- 100 grams of raw pumpkin;
- 100 grams of raw beets;
- 1 large juicy carrot;
- 1 clove of garlic;
- vegetable oil, herbs and salt to taste.
Preparation:
Wash and finely chop the greens, add salt. Chop a clove of garlic and mix with herbs. Wash, peel and grate all the vegetables. Season with vegetable oil and herbs with garlic, salt to taste.
Kohlrabi salad with carrots and melted cheese
A very interesting salad option.
Ingredients:
- 1 large head of kohlrabi;
- 1 large carrot;
- 1 clove of garlic;
- 1 processed cheese;
- mayonnaise and salt to taste.
Preparation:
Peel the kohlrabi and carrots, as well as the garlic. Grate the vegetables on a coarse grater, pass the garlic through a press. Mix grated vegetables with melted cheese and garlic, season with mayonnaise, and salt to taste.
Kohlrabi salad with chicken hearts
Delicious meat version of salad.
Ingredients:
- 1 small head of kohlrabi;
- 1 small onion;
- 200 grams of chicken hearts;
- 150 grams of celery root;
- 1 tablespoon vegetable oil;
- greens, salt, mayonnaise to taste.
Preparation:
Boil chicken hearts in salted water, cut them into strips, cutting off the fat. Peel the onion and cut into thin half rings. Fry it in vegetable oil until the color changes, then add the chicken hearts and fry everything together for another 5 minutes. Peel the celery and kohlrabi and grate on a coarse grater. Mix with fried onions and hearts, chopped herbs and mayonnaise. Add salt to taste and stir.
Kohlrabi and green pea salad
I almost forgot this - the simplest recipe.
Ingredients:
- 1 large head of kohlrabi;
- 1 can of canned green peas;
- 1 bunch of green onions;
- 2 tablespoons sour cream;
- salt to taste.
Preparation:
Peel the kohlrabi and grate on a coarse grater. Drain the liquid from the green peas and add it to the grated vegetables. Finely chop the green onions, place them in the salad and season with sour cream. This is my favorite kohlrabi dish.
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