What to cook from kohlrabi is tasty and simple. Kohlrabi - queen of cabbage

Kohlrabi is a variety of cabbage, which is called royal. Many have never even tried this vegetable, because they simply do not know how to cook it. Now we will try to correct this defect, since this product contains many elements that are useful for the body, and you need to eat it. By the way, kohlrabi has a sweet taste. It is also worth mentioning the juiciness of this variety of vegetable. The product belongs to low-calorie, which means that it can be safely eaten by those who are on a diet.

Such cabbage can be subjected to various heat treatments: stew, boil, fry, bake, or simply eat it raw. Include it in different dishes, as it is combined with fish, meat, other vegetables and even fruits. Consider some and simple recipes using this vegetable.

How to cook soup from kohlrabi?

From this variety of cabbage, you can cook a delicious cream soup, which is in no way inferior, for example, to broccoli dishes. To diversify the taste and make the dish more satisfying, we suggest using mushrooms.

Ingredients:

125 g of boiled champignons;
40 g butter;
2 kohlrabi;
yolk;
0.5 st. cream;
salt.

Cooking method:

Stuffed kohlrabi

If you do not know what can be prepared from kohlrabi, then use this recipe. The dish is very filling and tasty. It is impossible not to note its attractive appearance.

Ingredients:

2 cabbages;
carrot;
onion;
testicle;
50 g of oil;
2 pieces of cheese;
salt and pepper.

Cooking method:

Potato casserole with kohlrabi

In order not to think about how tasty it is to cook kohlrabi cabbage, take note of this recipe. This dish can hardly be called lean, but it is very tasty and satisfying. It can be served for lunch or dinner, as well as a treat for guests.

Ingredients:

425 g kohlrabi;
0.5 kg of potatoes;
155 g salami;
3 onions;
225 g of cheese;
salt;
pepper;
1 st. milk;
0.5 st. cream;
2 eggs;
sweet paprika;
2.5 st. spoons of breadcrumbs for breading;
1.5 st. tablespoons of oil.

Cooking method:

Kohlrabi ragout

Delicious and very healthy first course. It can be served with meat, poultry and even fish. Great option for a light dinner. Ragu is delicious not only warm, but also cold.

Ingredients:

1.5 kg of cabbage;
25 g dried mushrooms;
200 g low-fat cream;
1 st. a spoonful of flour;
5 st. tablespoons of dry white wine;
salt;
pepper;
greens.

Cooking method:

Salad "Olivier"

For those who are interested in what to quickly and tasty cook from kohlrabi, this recipe is intended. It is difficult to find a person who does not like Olivier salad. The classic recipe was slightly changed, but in the end the unsurpassed taste remained. Ingredients are for 10 servings.

Ingredients:

5 kohlrabi and carrots;
1 onion;
3 cloves of garlic;
325 g of pickled cucumbers and sausages;
4 eggs;
2 teaspoons of mustard;
chicken breast;
3 chicken thighs;
325 g of peas;
400 g of mayonnaise;
spices;
granulated sugar.

Cooking method:

How to cook Thai salad with kohlrabi?

Cuisine in Thailand is distinguished by a combination of different tastes. Kohlrabi cabbage is suitable for a tasty and savory dish that turns out to be hearty, sour and sweet at the same time.

One of the varieties of cabbage is kohlrabi, which is considered to be native to Northern Europe. It is an edible herb. Kohlrabi belongs to the genus Brassica and is adapted to cold climates. In this vegetable, the stem is formed faster than the head. What and how to cook from kohlrabi, you will learn from the recipes with the photo below.

What to cook from kohlrabi

The name of the vegetable itself comes from the German word Kohlrabi, which is translated in parts as "cabbage" and "turnip". Outwardly, it is a stem crop with an edible part in the form of a stem. The latter is located above the ground and has a spherical shape that resembles a turnip.

Kohlrabi is considered a valuable dietary product due to the fact that it contains sulfur compounds, potassium salts, ascorbic acid, fructose and B vitamins. Kohlrabi tastes like an ordinary stump, but without spiciness, but sweeter and juicier. How to cook kohlrabi cabbage?

They do it in different ways:

The vegetable can be stewed, boiled and fried like regular cabbage.
It is also allowed to use it raw - salads from young kohlrabi are very tasty.
An interesting option is to stuff a vegetable. To do this, all the pulp is removed from the inside, instead of which the filling is added.
In addition to stuffing, this vegetable is fried in breadcrumbs, baked, stewed in tomato sauce, made in flour batter, marinated, harvested for the winter, served boiled with cheese sauce.

Dishes from kohlrabi

This vegetable organically fits into almost all types of dishes. In the first place, you can put cold snacks. Here cabbage leaves are used raw. The ideal and most popular is a salad of them with the addition of carrots and apples - light and appetizing, and if seasoned with lemon juice or sour cream, it will be even tastier. For lovers of something more satisfying, it is recommended to diversify such snacks with meat - ham or just sausage. As a dressing, the same mayonnaise or sour cream.

You can add any other ingredients:

Bulgarian pepper;
Greens;
Onion;
Pickled cucumbers;
Tomatoes;
Peas or corn.

How about hot?

Kohlrabi makes excellent soups, especially useful for children. It can be the usual broth on vegetables or meat. In relation to second courses, this cabbage cannot be called a “queen”, but as a side dish for meat, it is considered ideal.

Stewed in sour cream as an independent dish or as part of a vegetable stew - such a vegetable is delicious in any form. Unusually fragrant, winter preparations from pickled kohlrabi with the addition of other vegetables are obtained.

How to cook kohlrabi tasty and healthy

Before you start cooking kohlrabi according to a specific recipe, you need to choose the right one. The stem crop should have only fresh leaves, and not cut ones, because this may indicate a long storage of the product.

Damage or cuts also speak of poor condition. Such a product may be completely spoiled. For cooking, the best option is small fruits with a weight of about 0.15 kg and a diameter of up to 6 cm.

Kohlrabi in the oven

Dietary recipes include kohlrabi cabbage in the oven. It is prepared in its pure form or other vegetables, mushrooms and even meat are added. In the latter case, a satisfying casserole is obtained - appetizing, healthy and not harmful to the figure. Stewed with meat, pancakes, in batter, with Bechamel sauce or cheese crust, with kefir or as a filling for pies. In any form, this type of cabbage is easy to cook in the oven.

Modern culinary art has become much easier with the invention of the slow cooker. This device has already “mastered” almost all recipes from different areas - hot, second, pastries, preparations for the winter, etc.

Kohlrabi cabbage in a slow cooker can be cooked in the form of a stew, soup, pie, or simply stew it with the addition of a creamy sour cream sauce. Thanks to stewing under a closed lid, the product retains more vitamins, and its taste becomes even richer.

Recipes with kohlrabi are advised to use the “Stewing”, “Frying”, “Steaming”, “Baking”, “Multi-cook”, “Pilaf” modes.

Kohlrabi cabbage - cooking recipes

Whatever kohlrabi recipes you like, it is important to properly prepare cabbage for each of them. The stem crop is pre-cleaned from the shell, unsightly leaves are removed, then washed under cold water, removing all soil particles. The rest of the ingredients, whether vegetables or meat, will also need to be rinsed. After processing, the products are cut according to the recipe. You can choose the most delicious one from the ones below.

Don't know how to diversify your summer menu or how to prepare a light dinner?

Try the kohlrabi salad with carrots. Both main ingredients have a sweet aftertaste, but remain low in calories. Therefore, you can dine with such a salad without fear of getting better. The main advice - do not use a grater for slicing apples. In the form of straws, they are much more pleasant in appearance and taste.

Ingredients:

Salt pepper- taste;
Carrot- 1 piece;
Dill- a couple of branches;
Wine vinegar- 1 teaspoon;
Apple- 2 pieces;
Vegetable oil- 2 tablespoons;
Kohlrabi- 3 pieces.

Cooking :

Rinse vegetables with apples thoroughly, peel.
Cut them into thin strips, shift to the bottom of the salad bowl.
Rinse the greens, dry, chop finely, season the salad with it.
Add wine vinegar, salt, pepper and stir.

Kohlrabi-based first courses are very tasty and healthy.

Soup from such cabbage is especially necessary for a children's diet. There are options in the form of mashed potatoes, but according to this recipe, the dish is a broth based on meat and vegetables. If you add chicken to soup with kohlrabi cabbage, then it will be dietary. On beef or pork, you get a fatter dish. At the end of cooking, you can get the meat, then the output will be just a light vegetable soup.

Ingredients:

Potato- 2 pieces;
Bay leaf;
peppercorns;
Salt- taste;
head of kohlrabi- 1 piece;
Chicken- 1 kilogram;
Water- 2 liters;
Carrot- 2 pieces;
Vegetable oil- 3 tablespoons;
Onion- 1 piece.

Cooking:

Pour water over meat, put to boil.
After boiling, remove the foam. Simmer for another half an hour.
Season the broth with parsley and pepper.
Chop the onion and carrot, fry the first vegetable in oil, and then add the second one.
When they turn golden, pour in a little broth, throw in chopped cabbage. Simmer until the ingredients are soft.
Strain the finished broth, put on fire again.
Take out the chicken and cut into pieces.
Send it back to the broth along with the vegetable fry.
Boil for 2-3 minutes, then throw in the diced potatoes. Simmer until it's ready.

Kohlrabi goes well with almost all vegetables.

If you put them out together, you get a light dinner or a side dish for meat. Due to its juiciness, kohlrabi makes the taste of other vegetables richer.

You can use bell peppers, carrots, onions, tomatoes and even zucchini. Kohlrabi stewed with vegetables from this list is even more appetizing if you take a cauldron or cast iron instead of a regular frying pan.

Ingredients:

Sugar- 1 pinch;
Kohlrabi- 500 grams;
Black pepper, salt- taste;
vegetable marrow- 1 piece;
Vegetable oil- 2 tablespoons;
Tomatoes- 2 pieces;
Carrot- 1 piece;
Dill- a couple of branches;
Onion- 1 piece.

Cooking:

Peel the stem with leaves, rinse and cut in half. Chop everything into thin strips.
Wash the rest of the vegetables well. Finely chop the onion, grate the carrots, cut the tomatoes and zucchini into cubes.
Rinse dill, dry, chop.
Heat oil in a saucepan.
Fry carrots and onions on it first, then add cabbage. Simmer for about 20 minutes, then add chopped zucchini and tomatoes.
Simmer until cooked, season with sugar and herbs, salt, pepper, mix. Simmer another 5 minutes.

More fragrant and healthy is creamy kohlrabi cream soup.

The dish has a homogeneous texture, so it is especially recommended for children's diet. Its light and delicate structure will not harm the stomach of babies. For cooking, you will need a standard soup set. As meat, you should use chicken - wings, breast, legs or fillet. Potatoes can also be added more than in the recipe.

Ingredients:

Onion- 1 piece;
Kohlrabi- 2 pieces;
Potato- 3 pieces;
Spices- taste;
Vegetable oil- 2 tablespoons;
Chicken- 400 grams;
Water- 2.5 liters;
Cream- 200 milliliters.

Cooking:

Put the water on the fire, put a well-washed chicken in it. Boil after boiling for 40 minutes, removing the foam.
Peel the onion, finely chop, fry in oil until golden brown.
Rinse the remaining vegetables, cut into cubes, send to the broth.
Take out the chicken, cut into pieces.
Boil the broth until the vegetables are ready.
Next, process the onion with chicken and vegetable grounds in a blender. Pour in the cream and repeat the procedure once more.
Send the resulting mass back to the broth, boil, season with spices.

Kohlrabi recipe for the winter

Almost all vegetables are used for harvesting.

Kohlrabi cabbage for the winter can also turn out delicious. It is better to buy it in late summer / early autumn, when the harvest is in progress. Sunsets with such cabbage can be different. This recipe shows you how to make a slightly sweet yet spicy winter salad. The main thing is to use sterilized jars so that the product is accurately preserved until the cold season.

Ingredients:

Vinegar 70%- 1.5 teaspoons;
Sugar, salt- 125 grams each;
Water- 1 liter;
Bay leaf, mustard seeds, allspice and black pepper- taste;
Kohlrabi- 4 pieces;
Onion- 3 pieces.

Cooking:

Peel the stem, rinse. Boil it for about 15 minutes using salted water.
Then rinse under a cold stream, after which not very finely chop.
Put in jars, shifting with layers of chopped onions and spices.
Boil the marinade from 1 liter of water - boil, season with sugar, salt, add vinegar. Fill jars with this mixture.
Place them in the bottom of a large saucepan.
Pour in water, boil for 10 minutes, cover, roll up.

Kohlrabi Salad with Cucumber

Another delicious combination of products is kohlrabi cabbage with cucumber.

A salad can be made from just two of these components. Get a light healthy meal. In a more original recipe, other vegetables are additionally used - peppers, carrots, tomatoes and white cabbage. The output will be a brighter and juicier salad, and it is also vitamin and low-calorie.

Ingredients:

Kohlrabi- 60 grams;
Tomatoes- 150 grams;
Carrot- 150 grams;
Pepper, salt- taste;
Low fat sour cream- 50 milliliters;
Olives- 4-5 pieces (for decoration);
Parsley dill- a couple of branches;
cucumbers- 200 grams;
White cabbage- 120 grams.

Cooking:

Finely chop the washed and dried vegetables.
Leave some cucumbers for decoration.
Put in a salad bowl, add pepper, salt, season with sour cream.
Stir, garnish with cucumber slices and olives.

Oven kohlrabi casserole

Kohlrabi baked in the oven with potatoes brings even more benefits.

Be sure to check out this recipe. This potato casserole has a low calorie content, but you can get enough of it very quickly. If you do not know what to cook for dinner, then this dish is perfect.

Even as a holiday treat, a casserole will not be superfluous. Appetizing potatoes and soft, slightly crispy kohlrabi with salami layers, and all this in a delicate creamy sauce - try it yourself.

Ingredients:

Onion- 3 pieces;
Butter- 1.5 tablespoons;
Kohlrabi- 425 grams;
Egg- 2 pieces;
Breadcrumbs-2.5 tablespoons;
Salami- 155 grams;
Cheese- 225 grams;
sweet paprika- taste;
Milk- 1 glass;
Potato- 0.5 kilograms;
Pepper, salt- taste;
Cream- 0.5 cups.

Cooking:

Chop clean cabbage into cubes.
Cut the onion and sausage into slices, put these products in layers in an oiled baking dish, sprinkling with spices and cheese to taste.
Top with thin potato slices.
Salt, pour over the beaten mixture of eggs with cream and milk.
Top with breadcrumbs and drizzle with oil.
You can also decorate with grated cheese, if left.
Bake in the oven at 200 degrees. The optimal time is 45 minutes.

Kohlrabi in Korean

Fans of everything spicy should try Korean kohlrabi salad.

This is a flavorful, spicy, low-calorie snack. In addition, it is really very spicy due to the addition of various spices. Korean salad is already an independent dish, but can also be served with a side dish. Thanks to its bright color, it will decorate even a festive table.

Ingredients:

table vinegar- taste;
Bulb- 1 piece;
Sea salt, red and black pepper, sugar- taste;
green onion- 1 bunch;
Garlic- 2 cloves;
cilantro- a couple of branches;
Carrot- 1 piece;
Kohlrabi- 2 pieces;
Coriander- taste;
Vegetable oil- 3 tablespoons.

Cooking:

Rinse all vegetables first, let them dry.
Then chop the cabbage into cubes about 2x2 cm in size.
Cut the carrot into thin strips.
Finely chop the greens with garlic, chop the onion into half rings.
Combine cabbage with carrots, salt, let stand for 20 minutes so that the vegetables release juice.
Next, lightly squeeze the mass with your hands, season with vinegar and sugar, mix.
In the center of the mixture, form a recess, where to pour spices, add garlic and herbs.
Fry the onion in oil until golden brown, put to the rest of the products.
Stir, insist in the refrigerator for 3 hours.

Kohlrabi cabbage got its name from the German "turnip cabbage"
This is an early ripe, very useful vegetable that normalizes the body's metabolic processes.
In appearance, kohlrabi cabbage is very similar to a turnip or radish.
Cabbage is rich in vitamin C.
There is more vitamin C in it than in lemon. Below we will consider simple cooking recipes.

Kohlrabi puree

Ingredients:

Kohlrabi cabbage - 0.5 Kilogram
Celery root - 250 grams
Potatoes - 2-3 Pieces
Milk - 0.3 cups
Butter - 2 tbsp. spoons
Salt - to taste
Nutmeg - pinch
Ground allspice - Pinch

Cooking:

Wash, peel and cut vegetables into small cubes.
Cabbage is a little smaller than potatoes and celery - it takes longer to cook, otherwise it will ripen just in time.
Heat water in a large saucepan. When it boils, throw in the salt.
Add vegetables in batches and cook until tender, about 20 minutes.
Drain the vegetable broth into a separate bowl. Warm the milk.

Puree vegetables with a crush or blender, gradually adding broth and milk.
The broth, of course, will remain, but you can use it for cooking other dishes.
Add puree, if necessary, add spices.
Put the butter and beat with a mixer.

Decorate the finished puree with fresh herbs and serve as a side dish or an independent dish.

Stewed kohlrabi - cooking recipe

Ingredients:

sugar - a pinch;
kohlrabi cabbage - 500 g;
black pepper, salt - to taste;
zucchini - one piece;
vegetable oil - 2 tablespoons;
tomatoes - 2 pcs.;
carrots - one piece;
dill - a couple of branches;
onion - one piece

Cooking:

Peel the stem with leaves, rinse and cut in half. Chop everything into thin strips.
Wash the rest of the vegetables well. Finely chop the onion, grate the carrots, cut the tomatoes and zucchini into cubes.
Rinse dill, dry, chop.
Heat oil in a saucepan. Fry carrots and onions on it first, then add cabbage.
Stew kohlrabi cabbage for about 20 minutes, then add chopped zucchini and tomatoes.
Simmer until cooked, season with sugar and herbs, salt, pepper, mix.
Simmer another 5 minutes.

Soup puree from kohlrabi cabbage with mushrooms

Ingredients:

20g boiled mushrooms,
40g butter,
2 kohlrabi,
1 egg yolk,
½ cup cream
salt.

Cooking:

How to cook kohlrabi and mushroom soup.
Peel the cabbage, chop and boil it until ready, then wipe it through a sieve without broth.
Dilute the puree with 3.5 cups of broth, salt, boil for 2-3 minutes over low heat, remove from the stove, add the yolk,
whipped with butter and cream, mix until smooth.
Before serving, season the soup with chopped mushrooms, serve with croutons.

Greek kohlrabi recipe

Ingredients:

kohlrabi cabbage - 4 pieces
butter - 1 tbsp. a spoon
vegetable broth - 1 glass
potatoes - 4-5 pieces
garlic - 8 cloves
kefir - 1/2 cup
lemon juice - 2 tbsp. spoons
hard cheese - 1 tbsp. a spoon
salt, ground black pepper — — To taste

Cooking:

Kohlrabi cabbage is cut into cubes, after which it is sautéed in a pan for 3 minutes.
Then it is poured with broth and stewed for about 20 minutes.
Potatoes are boiled in water salted to taste, where garlic is added.
After readiness, drain the liquid, wipe the potatoes, adding kohlrabi decoction to it, as well as lemon juice and kefir.
The vegetable is laid out on a form that has been previously oiled.
Fill it with potato mixture, then sprinkle with cheese and bake in the oven until a golden crust forms.

Decorate the dish with parsley and cut into portions.

Stuffed cabbage with kohlrabi (simple recipe)

Ingredients:

three or four cabbages:
200 g chicken fillet (breast is also suitable);
bulb;
200 g of champignons or other mushrooms;
large tomato;
some oil;
70-80 g of hard cheese;
herbs and salt.

Cooking:

First, prepare the cabbage: peel, wash it, then cut off the tops: they can be used later for decoration, but this is not necessary.
Wrap each vegetable in foil and bake at 200 degrees in the oven for about fifteen minutes.
Remove the pulp from the finished cabbage with a spoon (after heat treatment, it should acquire a more delicate texture).

Take care of other components. Peel and chop the onion, cut the mushrooms after thorough washing, for example, into slices or cubes.
Wash the fillet, chop in any way. The tomato can either be scrolled in a meat grinder, or cut.

Fry the onion, chicken fillet and mushrooms in a well-heated oil.
Mix them with the pulp extracted from the cabbage, fill the kohlrabi, sprinkle grated cheese on top of the filling.
Return the cabbage to the oven for 20 or twenty minutes.

Recipe for soup with kohlrabi potatoes

Ingredients:

kohlrabi cabbage - 50 gr,
potatoes - 30 gr,
carrots and leeks - 15 gr each,
turnip - 10 gr,
celery - 5 gr,
parsley - 7 gr,
tomato - 1 pc,
vegetable fat - 10 gr,
sour cream - 25 gr,
spices and salt - to taste.

Cooking:

Peeled and washed onions, carrots, celery and other roots are cut into small cubes or slices and sautéed in fat.
Kohlrabi and potatoes are also cut into cubes.
Dip the cabbage for a couple of minutes in boiling water, then put it on a sieve or colander.
We put the prepared vegetable in boiling water or meat broth, cook for 25-30 minutes, then lower the potatoes.
When the contents boil, add the sautéed roots, tomatoes and onions. At the end of cooking, put spices and salt.
When serving, sprinkle with parsley. You can add sour cream.

Recipe for kohlrabi fritters

Ingredients:

kohlrabi cabbage - 500 gr,
flour - 70 gr,
egg - 1 pc,
milk - 60 gr,
sugar - 10 gr,
margarine - 30 gr,
sour cream - 60 gr,
salt.

Cooking:

We rub the kohlrabi cabbage on a fine grater, add the egg, sifted flour and water.
Mix all products thoroughly and fry in a pan with butter or other fats.

Kohlrabi salad with apples, chicken and nuts

Ingredients:

400 g kohlrabi
2 apples (200 g each)
2 tbsp. l. lemon juice
80 g shelled walnuts
1 bunch of lettuce
2 chicken breasts (150 g each)
2 tbsp. l. butter
3 art. l. white wine vinegar
6 art. l. olive oil
1 st. l. chopped green onion
salt, freshly ground pepper

Cooking:

Wash the apples, cut into 4 parts, remove the core. Cut into slices and drizzle with lemon juice.
Peel the kohlrabi cabbage, grate on a coarse grater. Coarsely chop the nuts.
Coarsely tear the lettuce with your hands, wash and dry.
Cut chicken breasts into strips.
Melt the butter in a frying pan, fry the chicken on all sides for 3-4 minutes. on medium fire. Lay out on paper towel, pat dry.
Make a salad dressing by combining vinegar, olive oil, and green onions. Season with salt and pepper, then add the nuts to the sauce.
Mix the green salad with apples, kohlrabi and chicken meat. Pour over the prepared dressing, mix and serve.

Cooking recipe - Salmon and kohlrabi scrambled eggs

Ingredients:

kohlrabi - 1 pc.;
salmon - 100 gr.;
milk - 2 tablespoons;
egg - 4 pcs.;
greens;
nutmeg;
salt;
pepper.

Cooking:

Cut the peeled cabbage into slices and fry until golden brown.
Season with pepper, salt and nutmeg. Whisk eggs with milk in a bowl, add salt and pepper.
Cut salmon into strips. Pour beaten eggs into a heated pan.
Arrange the cabbage circles on plates, put the scrambled eggs, salmon on top and garnish with herbs.

Recipe for kohlrabi in batter

Ingredients:

Flour - 60 grams
Semi-sweet red wine - 150 milliliters
Yogurt - 100 milliliters
kohlrabi cabbage - 1 piece
A bunch of green onions - 1 piece
Egg - 1 piece
Garlic - 2 Cloves
Hulled sunflower seeds - 1 tbsp. a spoon
Lemon juice - 2 tbsp. spoons
Salt, pepper - to taste
Vegetable oil - to taste (for frying)

Cooking:

Beat the egg, mix it with wine, flour, salt and leave for half an hour.
Meanwhile, prepare the sauce.
Chop onion and garlic.
Whisk yogurt, onion, garlic, sunflower seeds, salt, lemon juice in a blender.
Clean and cut the kohlrabi cabbage.
Dip the pieces of cabbage in the batter and fry in boiling oil.

When a golden crust appears, the dish is ready.

Serve with garlic sauce.

Kohlrabi vegetable soup - a simple recipe

Vegetable soup using kohlrabi can be made in just half an hour.

Ingredients:

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 - a bunch;
fresh tomatoes - 2 small pieces;
vegetable oil - add at your discretion;
any fine salt - to taste;
parsley, dill - to taste.

Cooking:

Take a fresh cabbage, wash it thoroughly, and then cut off the leaves and clean the stems.
Next, you need to remove the skin at the base of the leaf, root and wash again under cold water.
After that, the processed vegetable should be cut into not very thick slices.
As for the rest of the vegetables, they also need to be rinsed, peeled, and then chopped into small squares.

Some ingredients should be well fried.

To do this, put a frying pan on the stove, pour vegetable and butter into it, and then heat it up slightly.
Next, you need to put chopped turnips, carrots, fresh parsley and dill, onions and celery in the dishes.
After mixing all the vegetables, they should be fried until a reddish crust appears.
In conclusion, they need to add fresh tomatoes, chopped to a mushy mass with a blender.

Next, you need to put a large pot of water on the fire and wait for it to boil.
Next, put the cabbage, cut into slices, into the seething liquid.
After boiling it for 2-3 minutes, the vegetable must be removed and discarded in a colander.
After that, chopped potatoes and vegetables sautéed in a frying pan must be placed in the same broth.
After mixing the ingredients, they should be flavored with salt, bring to a boil, and then cook for about 20 minutes.

Cutlets from kohlrabi cabbage. Video

How to cook potato casserole with kohlrabi cabbage and mushrooms

For lunch on ordinary days, you can fragrant potato casserole with kohlrabi cabbage and mushrooms,
which is recommended to be served hot with a thick sour cream sauce.
If necessary, such a casserole can be prepared with any other mushrooms,
for example, oyster mushrooms, pickled mushrooms or champignons.

Ingredients:

fresh chopped dill (30 g);
large potato tubers (ten pieces);
pitted prunes (eight pieces);
lettuce onion small (one piece);
refined vegetable oil for frying (to taste);
royal champignons (340 g);
chopped fresh parsley (35 g);
pickled mushrooms (120 g);
small kohlrabi cabbage (one piece);
a mixture of some spices for vegetable dishes (to taste);
finely ground rock salt (to taste);
small garlic clove, peeled (one piece);
black olives for decoration (to taste);
finely ground black pepper (to taste);
large tomato (one piece).

Cooking process:

Peeled potatoes must first be washed and finely grated, then squeezed, moreover,
potato liquid should not be drained, because it will still be needed.
Send salt and the required amount of chopped herbs to a container with grated potatoes, add black pepper,
mix thoroughly, then pour a small amount of vegetable oil into the pan and heat it well.
Transfer the grated potato mass to the pan and, with occasional stirring, fry it with regular stirring until lightly browned.
As soon as the grated potatoes are ready, put them on a paper towel and wait until
when it absorbs all the excess oil, then you need to rinse the kohlrabi cabbage, cut it into small cubes.
Put another pan on high heat and pour a small amount of oil into it,
as soon as it warms up well, add chopped kohlrabi cabbage.
Rinse the royal champignons well and cut them into small pieces, send them to the pan with kohlrabi cabbage,
add pickled mushrooms, continue the process of frying the ingredients for another fifteen minutes.
Peel the tomato from the skin and cut it into small pieces, send it to the pan, add the garlic,
passed through a press, then finely chop the lettuce onion and transfer it to the rest of the ingredients.
Steam the washed prunes in boiling water, cut it into small bars, then send it to the pan,
add ground pepper to taste, pour a little salt, continue the frying process for a few more minutes.
Next, divide the fried grated potatoes into large pieces and put these parts of these pieces into a mold,
oiled, slightly overlapped, spread the fried mass of mushrooms and kohlrabi cabbage on top.
Next, you need to cover the cabbage-mushroom filling with the remaining potato slices, then send
form into the oven and cook the potato casserole for about twenty minutes at 185 degrees.

Decorate potato casserole with kohlrabi cabbage and mushrooms with fresh herbs and olives,
sliced thick rings, then serve chilled.

Kohlrabi cabbage: recipes for winter preparations

Any gardener can grow kohlrabi cabbage in his area.
It is a very tasty and healthy vegetable, but not many people know about it.

Useful properties of kohlrabi

Kohlrabi cabbage is famous for its high content of vitamin C.
Frequent use of it in food has a beneficial effect on the human body:

excess water is removed from the body;
there is an increase in hemoglobin in the blood;
digestion and assimilation of food is accelerated;
the work of the intestines is normalized;
the kidneys are cleansed;
blood vessels are strengthened;
an excess of cholesterol is removed;
constipation is eliminated;
fights stroke and cancer.

Recipes for kohlrabi preparations for the winter

There are so many ways to save kohlrabi and cook delicious dishes from it.
Consider the most useful methods for maximizing the preservation of all nutrients and vitamins in cabbage:

Freeze

The easiest way to harvest kohlrabi cabbage for the winter is to freeze it. Cabbage needs to be prepared:

wash thoroughly;
put in boiling water for 3 minutes;
cool in cold water;
cut into small pieces;
put in plastic bags and freeze in the freezer.

The shelf life of such cabbage is 9-12 months.

In this way, all vitamins are preserved as much as possible.

Winter kohlrabi salad

We prepare a hot marinade with different seasonings to taste.
Dry the kohlrabi cabbage, my carrots and rub them on a coarse grater.
We cut the onion into cubes.
Put all prepared vegetables in prepared jars.
Add garlic cloves and celery.
We pack all the ingredients tightly and pour the hot marinade over.
We sterilize the jars for 15-20 minutes and roll them up with lids.
We put the jars upside down and cover with a blanket.

Lettuce jars should cool to room temperature. Then you can put them away for storage.

Method without sterilization

Kohlrabi can also be prepared in a simpler way that excludes sterilization.
Content:

1 kg kohlrabi cabbage,
500g bell pepper,
500g onion,
500g carrots.

We clean and wash vegetables.

Onion cut into half rings.
Grind the bell pepper into strips.
Grate kohlrabi and carrots on a coarse grater.
We mix the ingredients and put them in sterilized jars.
Pour boiling water into jars and insist 3 minutes.
Drain the liquid and boil it again.
Once again, pour it into jars with vegetables.
Drain the liquid, add to it: 80 g of table vinegar, 400 g of granulated sugar, 150 g. salt and bring to a boil a third time.

Preparing a salad with beans and croutons

Many bypass the shelf with unfamiliar light green stalks, and the name of this fruit is known only from the TV. And those who know about its beneficial properties, without hesitation, put it in a basket or grow it in their gardens.

I offer you simple recipes for cooking kohlrabi cabbage with a photo that will help you evaluate its taste.

Recipe for kohlrabi salad with photo

Kitchen tools: Bowl; knife; large grater; a spoon; cutting board.

Ingredients

Step by step cooking

We take a small head of kohlrabi and cut off the skin with a special knife for peeling vegetables. It is more convenient and faster than usual. It doesn't matter what color your cabbage is. Both blue and green in the middle of white.
We rub the cabbage on a coarse grater or for Korean carrots. We do this immediately in a bowl, so as not to shift later.
In the same way, we clean and rub one medium carrot. Try to choose a "blunt" vegetable. It will be juicier and sweeter.
Cucumber cut into thin strips or small pieces. Sometimes tart and bitter cucumbers come across. In order not to spoil the salad, I advise you to cut off the edge with the tail by about a centimeter and cut off the peel a little from this side.
Finely chop a small onion.
Finely chop a bunch of all kinds of greens: dill, blue or green basil, parsley. Spinach and lettuce are best torn with your hands.
Squeeze the juice from half a lemon and pour into a bowl with vegetables. You do not need to do this immediately in the salad, as the bones can get there. Salt and pepper to taste. If you plan to season with mayonnaise, then be careful with salt.
Put a couple of tablespoons of sour cream or mayonnaise and mix well. Can be seasoned with olive or vegetable oil.
Serve with slices of rye bread or with any side dish.

video recipe

Watch the video for a very simple recipe for making kohlrabi salad.

Other options

With an apple. Grate one green apple, carrot and kohlrabi on a coarse grater. Salt, pepper and season with sour cream or butter.
With an egg. Hard boil one chicken egg. We cut it into cubes. Three vegetables on a grater and mix with mayonnaise.
With cheese. Coarsely rub cabbage, carrots and a small piece of hard cheese and season with pepper, mayonnaise and salt.
With nuts. Add crushed nuts to grated vegetables. Topped with olive oil. Sprinkle salt and pepper and mix everything.
With vegetables and ham. Cut into strips a little ham, one boiled egg, kohlrabi, tomato and bell pepper. Add mayonnaise, chopped herbs and mix.

And kohlrabi can be added to. Feel free to experiment and add different ingredients. Any salad is considered an arbitrary dish, and each housewife prepares it in her own way.

Recipe for stewed kohlrabi

Time for preparing: 35 minutes.
Servings: 4.
Calories: 147 kcal per 100 g
Kitchen tools: Bowl; whisk; knife; pan; cutting board.

Ingredients

Step by step cooking

video recipe

From kohlrabi, you can quickly cook a delicious dinner for the whole family. Watch the video to see how easy it is to do.

There are a lot of vitamins in any cabbage, so it is recommended to include it in your diet, especially in winter. The site has recipes by which you can cook — broccoli in a pan — or cook a healthy and vitamin — broccoli soup with chicken —.

Delicious kohlrabi casserole

Time for preparing: 65 minutes.
Calories: 175 kcal per 100 g
Quantity: 2 servings.
Kitchenware: grater; knife; baking dish; cutting board.

Ingredients

Step by step cooking

We clean and cut into small strips 1-2 heads of kohlrabi. You can even cut this straw into several pieces.
In the same way, chop one large onion.
Peel 3-4 carrots and cut. If you have a food processor, you can chop all the vegetables in it.
Finely chop 2-3 cloves of garlic and a bunch of fresh herbs. A very tasty casserole is obtained with celery leaves. And its root can also be cut into strips and added to vegetables. But this is optional, because not everyone likes its smell.
Cut two tomatoes into thin rings.
Lubricate the bottom of the baking dish with mayonnaise. We spread the cabbage and lightly coat with sauce. We make a carrot layer and grease again. Followed by onions with garlic and half the greens. Lay out the tomato slices. We cover everything with cheese slices or rub a piece of cheese on a grater.
We send the form to the oven for 40 minutes at a temperature of 180-190 °. We take out the cabbage casserole, decorate with the remaining herbs and serve immediately.

video recipe

For a detailed description of the kohlrabi casserole, see the recipe for the video.

You may also like the broccoli casserole or the delicious broccoli chicken.

How to choose kohlrabi

This type of cabbage is green or purple. Outwardly, kohlrabi looks more like a turnip or some kind of root crop than cabbage. It is given out only by sprawling leaves typical of this vegetable. A few simple tips will help you choose the right ripe and usable heads

The size of the white-green fruit should not exceed 10-12 cm, and the optimal weight is approximately 150 g. In the purple species, these values \u200b\u200bmay be slightly higher. Fruits that are too large are usually already overripe and very hard.
There should not even be small spots on the surface. Such a vegetable may be rotten inside.
Soft and sluggish kohlrabi is unfit for consumption. In the first case, it is completely spoiled and inedible, and in the second, it is dry and tasteless.
Cracks indicate excessive watering and tasteless pulp.
Regardless of the color of the skin, its flesh is snow-white.

Choose smooth and firm fruits. Only in this case you can fully enjoy their taste.

Beneficial features

In just 100 g of this vegetable, vitamin C is slightly less than the required daily allowance. In addition, it contains phosphorus, a lot of calcium and iron. Thanks to this, bones are strengthened and hemoglobin is normalized.

Also have vitamins A, PP, B1 and B2, which are very useful for our body, including the nervous system and vision. Various enzymes and fiber have a beneficial effect on the digestive system. Tops are used in the complex treatment of lung diseases. Dietary qualities and easy digestion allow you to safely give this product to young children.

Kohlrabi cabbage partially loses its beneficial properties in cooking recipes with heat treatment. Therefore, it is recommended to use it raw: in slices or in vegetable salads. It is also useful to make juices from it.

Many more delicious dishes can be prepared from this healthy and unusual vegetable. If you have your own options, be sure to tell us about them in the comments.

In most recipes, you will need kohlrabi without leaves. Choose even and dense heads of cabbage. Dishes will turn out equally tasty from a green and purple vegetable.

choochoocachew.com

Ingredients

1 medium kohlrabi;
1 chili pepper;
2 cloves of garlic;
4 sprigs of cilantro;
1 tablespoon of sugar;
2-3 tablespoons of rice or apple cider vinegar;
1 teaspoon soy sauce;
1 teaspoon sesame or olive oil.

Cooking

Cut kohlrabi into thin long slices, pepper into small pieces. Pass the garlic through a press. Chop cilantro.

Sprinkle the cabbage with sugar and leave for 5 minutes. Drain the juice that stands out and add vinegar, soy sauce, oil, garlic, cilantro and pepper to the vegetable. Leave the salad at room temperature for 10 minutes before serving.

cookieandkate.com

Ingredients

2 small kohlrabi;
1 apple;
50 g gouda cheese - optional;
3-5 sprigs of tarragon;
½ lemon;
3 tablespoons of sunflower seeds;
1-2 tablespoons of vegetable oil;
salt and pepper - to taste.

Cooking

Cut kohlrabi and apple into thin strips. Grate the cheese on a fine grater. Chop the tarragon. Remove the zest from the lemon and chop, squeeze the juice from the fruit itself. Dry the seeds for a minute or two in a pan without oil.

Place the prepared ingredients in a bowl. Drizzle with oil, salt and pepper. Mix and serve.

foodandwine.com

Ingredients

1-2 jalapeno peppers;
3 sprigs of thyme;
120 g feta cheese;
1 teaspoon sesame;
8 medium kohlrabi;
3-4 tablespoons of vegetable oil;
salt and pepper - to taste.

Cooking

Cut the jalapeno into small pieces. Chop the thyme. Break up the feta. Toast the sesame seeds for a minute or two over medium heat in a dry frying pan.

Brush the kohlrabi with 2-3 tablespoons of oil, salt and pepper. Place on a foil-lined baking sheet and bake for approximately 80-90 minutes at 220°C.

Let the cabbage cool slightly, then peel and put on a plate. Drizzle with remaining oil and season with additional salt and pepper. Sprinkle with cheese, jalapeno, thyme and sesame seeds.

elephantasticvegan.com

Ingredients

1 large kohlrabi;
1-2 eggs;
salt - to taste;
60–70 g breadcrumbs;
½ teaspoon ground paprika;
1 teaspoon sesame - optional;
5-7 pumpkin seeds - optional;
2-3 tablespoons of vegetable oil.

Cooking

Cut the kohlrabi into round slices no thicker than a centimeter and remove the peel. For 7-8 minutes, boil the cabbage in boiling water, then put it in a colander and cool.

In one bowl, beat the egg with the salt. In the second mix the breadcrumbs, salt, paprika, sesame seeds and crushed pumpkin seeds.

Heat oil in a frying pan over medium heat. Dip each slice of kohlrabi in an egg, then roll in breadcrumbs and fry for 4-5 minutes on each side. Lay out on paper towels to remove excess oil.

Osztya/Depositphotos.com

Ingredients

3-4 small kohlrabi;
5 sprigs of greens;
salt - to taste;
4 tablespoons of butter;
2 tablespoons of flour;
570 ml cream;
1 pinch of ground nutmeg.

Cooking

Cut the kohlrabi into small pieces. Chop greens.

Throw the cabbage into boiling salted water and cook for 10-12 minutes or longer. Kohlrabi should become soft, but not fall apart. Drain in a colander, then transfer to a plate.

Melt the butter in a frying pan over medium heat. Add flour and fry for about 3 minutes. Whisking constantly, pour in the cream. Reduce heat and simmer until thickened, about 10 minutes.

Pour sauce over kohlrabi, sprinkle with herbs and nutmeg.

acouplecooks.com

Ingredients

2 kohlrabi;
1 carrot;
1 egg;
salt and pepper - to taste;
½ avocado;
2 tablespoons of yogurt without fillers;
1 tablespoon lemon juice;
1 stalk of green onions;
2-3 tablespoons of vegetable oil.

Cooking

Grate kohlrabi and carrots on a medium grater, squeeze the juice with your hands. Mix vegetables with egg, salt and pepper.

Combine the pulp with yogurt, lemon juice and salt. The mass should be homogeneous. Finely chop the onion.

Heat the oil in a frying pan over medium heat. Shape the minced vegetable into pancakes and fry until golden brown, about 3-5 minutes per side. Transfer to a plate, blot excess oil with paper towels.

Drizzle pancakes with avocado sauce, sprinkle with onions and serve warm.

loveandlemons.com

Ingredients

100–120 g rice noodles;
2-3 kohlrabi;
1 lime;
1 clove of garlic;
1 piece of ginger (about 1 cm long)
50 g of peanuts;
½ chili pepper;
½ avocado;
5 sprigs of cilantro or basil;
2 tablespoons of soy sauce;
2 tablespoons of rice vinegar;
1 teaspoon chili sauce.

Cooking

Boil the rice noodles according to package instructions until tender and set aside.

Grate kohlrabi on a grater-shredder or cut into thin long pieces. Remove the zest from the lime and chop, squeeze the juice from the fruit. Pass the garlic through a press. Finely chop the ginger and peanuts, and cut the pepper and avocado into small pieces. Chop greens.

Mix cabbage with lime juice, zest, soy sauce, vinegar, garlic, ginger and pepper. Leave in the refrigerator for 30 minutes.

Combine the noodles with marinated kohlrabi, avocado, herbs, peanuts and chili sauce and serve.

yupitsvegan.com

Ingredients

550 g head of kohlrabi;
300 g potatoes;
1 onion;
3 cloves of garlic;
6–8 kohlrabi leaves - optional;
4 tablespoons of olive oil;
salt and pepper - to taste;
950 ml of any broth (can be from a cube);
1 bay leaf.

Cooking

Cut kohlrabi and potatoes into medium cubes, onions into small cubes. Pass the garlic through a press.

Coarsely chop the cabbage leaves. Put on a baking sheet, sprinkle with 1 tablespoon of oil, lightly salt and bake in an oven preheated to 175 ° C for 6-10 minutes.

Heat 2 tablespoons of oil in a saucepan over medium heat. Throw in the onion, salt and fry for 4-5 minutes. Sprinkle with garlic and pepper and leave on fire for another 60 seconds. Add kohlrabi, potatoes, broth and bay leaf. Bring to a boil and simmer until vegetables are tender, about 20-25 minutes.

Remove the parsley and beat the soup with a blender. Before serving, drizzle with remaining oil and sprinkle with oven-baked herbs.

sarsmis/Depositphotos.com

Ingredients

1 kg kohlrabi;
650 g potatoes;
1 onion;
½ bunch of basil;
220 g cheddar;
2 tablespoons of vegetable oil;
500 ml of water;
1 bouillon cube;
salt - to taste;
80 ml cream;
40 g flour;
1 tablespoon of butter;
pepper - to taste;
1 pinch of nutmeg;
1 tablespoon lemon juice.

Cooking

Cut kohlrabi and potatoes into medium cubes, onions into small cubes. Chop the basil. Grate the cheese on a fine grater.

Heat vegetable oil in a frying pan over medium heat and brown the onion for 2-3 minutes.

Boil water in a saucepan with bouillon cube and salt. For 15-20 minutes, boil the cabbage and potatoes or steam them.

Leave about 400 ml of broth in the pan. Add cream, flour and butter. Bring to a boil over medium heat and cook for 3-4 minutes, stirring constantly. Pour basil leaves, salt, pepper, nutmeg, pour over lemon juice. Beat with a blender until the mass becomes homogeneous.

Place potatoes, cabbage and onions in a baking dish. Pour in sauce and sprinkle with cheese. Cook for 15 minutes in the oven at 220°C.

simplyrecipes.com

Ingredients

4 kohlrabi;
200-250 g of ham;
5-7 sprigs of parsley;
3 egg yolks;
240 ml of heavy cream;
2 tablespoons of flour;
1 pinch of ground nutmeg;
salt and pepper - to taste;
3 tablespoons of butter.

Cooking

Cut kohlrabi and ham into small cubes. Chop the parsley.

Whisk the egg yolk with the cream, flour, nutmeg, salt and pepper.

Heat the butter in a frying pan over medium heat. Brown the cabbage pieces for 8-10 minutes.

Place half of the kohlrabi in a baking dish. After - ham with parsley and the rest of the cabbage. Pour in egg cream sauce. Bake for 30-35 minutes at 175°C.