How to cook kohlrabi? Kohlrabi cabbage: how to cook, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not so long ago, a vegetable that looks like a turnip appeared on the shelves of our stores, or rather hypermarkets of foreign retail chains. This is kohlrabi. How to cook such an exotic? This will be the topic of our article. The homeland of kohlrabi is the warm Mediterranean, but in the northern countries of Western Europe it appeared due to the cultural influence of Ancient Rome. The Germans brought this vegetable to us. The very name "kohlrabi" is of Germanic origin. Literally translated as "cabbage turnip". It looks similar, but that's where the similarity ends. Delicate in taste, this cabbage is devoid of the bitterness of its white sister. It is considered a delicacy and dietary product, because it has only 45 calories. Gourmets call this vegetable the queen among all cabbages. Let's treat ourselves to this delicacy and prepare some delicious kohlrabi dish.

Benefits of cabbage turnips

What is this vegetable good for? In addition to low calorie content, kohlrabi boasts that it contains a lot of unique substances. It has fructose - hence this delicate, sweet aftertaste. It also contains valuable minerals - boron, cob alt, iodine, copper, zinc, as well asorganic acids and dietary fiber. Sulfur, which is part of this cabbage, prevents the development of rectal cancer. It is difficult to overestimate the content of kohlrabi vitamins: there is all group B, which is useful for memory, hair and nails, sharpening vision A, as well as PP, K and E. During periods of endemic flu, be sure to include kohlrabi in your diet - this cabbage has more vitamin C, than citrus. And, unlike white cabbage, it does not cause bloating and flatulence. There is only one contraindication to the frequent use of kohlrabi - these are stomach diseases associated with high acidity. But in this case, it all depends on how to cook kohlrabi.

Preliminary manipulations

Whatever they make from this vegetable! Soups, a variety of side dishes for fish and meat, vegetable stews, delicious salads, casseroles. But before you think about what to cook from kohlrabi, you need to pre-process this vegetable. By the appearance of cabbage, you can’t tell exactly where it is better to use it - in soups, on a salad or stew. Of course, those who care about a he althy diet can also eat it raw. But from heat treatment, its beneficial qualities do not disappear anywhere - and this is another plus of kohlrabi, the queen among cabbages. It can be eaten boiled, pickled, baked, fried, stewed. But no matter what we cook from it, first you need to rinse it, cut off the leaves, and then peel it like a potato. Now we feel the pulp. If it is fibrous, too hard, then we are dealing with an overripe fruit that is suitable for soup or instew. And if the pulp is pleasantly crunchy, has a fresh cabbage smell, you can safely use it for salads.

Kolrabi cream soup with mushrooms

For first courses, this cabbage is boiled or stewed. The heat treatment time largely depends on the "age" of the vegetable. Nutritionists recommend boiling cabbage for no more than five minutes, but kohlrabi dishes will not be as tasty if teeth are stuck in cabbage. A quarter of an hour is quite enough time for cooking a whole vegetable. If you decide to put out kohlrabi, you must first cut it into strips and simmer under a lid with a little water. So, in this recipe, we recommend cutting two peeled cabbages into large pieces and boil them until tender. Then remove the kohlrabi from the broth and wipe through a sieve. Add three and a half cups of broth to the puree, s alt and boil for 3-5 minutes over low heat. In a separate bowl, release the egg yolk, beat it with half a glass of cream. Pour this mixture into the hot but not boiling soup. Boiled mushrooms cut into pieces in a plate. Pour over soup, sprinkle with croutons.

Chops

If you are a staunch vegetarian, you don't have to worry about what to cook with kohlrabi. Here is a recipe for delicious vegetable chops. Cut the prepared cabbage into slices about a centimeter thick. Boil water in a saucepan, s alt it in moderation, throw a leaf of laurel. Gently lower the kohlrabi washers. Boil like this for about five minutes, and then just as carefullycatch with a slotted spoon. Let them cool a little and drain on a sieve. In one bowl, beat the egg with a fork, and in the second mix half a glass of flour, a pinch of s alt, black pepper, suneli hops, and other seasonings to taste. Heat vegetable oil in a frying pan. Dip each piece of kohlrabi in the breadcrumbs, then dip in the egg. Spread on a frying pan and fry, like chops, until golden brown. This dish is best served with sour cream garlic sauce or mayonnaise.

Cabbage Meat Pie

How to cook kohlrabi if the vegetable is too old? It will make a wonderful casserole or pie. Cut four potatoes and 600 g of kohlrabi into cubes and dip into boiling s alted water. Boil until done. Drain the broth, and puree the vegetables in a blender (or crush). Add an egg, three tablespoons of couscous (can be replaced with regular semolina). Leave for a quarter of an hour to swell. Pour a glass of flour, knead the dough. Put it in the refrigerator for half an hour. Then roll out the dough and add another half cup of flour. Grease a baking dish with butter, sprinkle with semolina or couscous. Lay out the dough, shaping the sides. Add chopped onion and greens to a pound of minced meat. Blind small meatballs, roll them in flour, fry in vegetable oil. Cut one bell pepper into strips, add a little chopped onion, peeled tomato, 2 tablespoons of tomato paste, s alt and pepper. Pour in a quarter cup of cream, add a spoonful of couscous and simmer for about five minutes. Whisk the egg in a bowl with a fork. Dilute it with an incomplete glass of cream. Place the meatballs in the pie dish. Place the stewed vegetables on top and pour over the egg-milk sauce. Place the baking sheet in an oven preheated to 200 C and bake for 40 minutes. Then sprinkle with hard cheese and continue to cook the cake until golden brown.

Salad with apples and nuts

Here is the answer to the question of what to cook with kohlrabi, for fans of a he althy diet. Cabbage here does not need to be subjected to heat treatment, which means that you can be sure that all its useful qualities will be preserved. Kohlrabi (300 grams) peeled and grated for Korean carrots. Peel a large apple from the fruit box and skin, cut into strips, sprinkle with lemon juice so that it does not turn black. Crush a handful of nuts in a mortar, not very finely. One hundred grams of cheese cut into small cubes. You can also add a handful of washed raisins. Mix all the ingredients, pour the salad with 3-4 tablespoons of olive oil, s alt, season with black pepper. Serve garnished with mint leaves.

Holiday salad

Here are more recipes for how to cook raw kohlrabi. Salad with chicken and pineapple can replace a light lunch or be a good snack for a festive table. We clean two tubers of cabbage turnip, chop on a grater. 250 g of boiled chicken fillet cut into pieces. Grind three hundred grams of pineapple rings into segments. We mix everything in a beautiful salad bowl. In a separate bowl, add a pinch of hot red pepper to seven tablespoons of mayonnaise. Postingneatly layer on top of the salad. Decorate with cranberries and chopped fresh dill and parsley. You can also rub cheese and a boiled egg on top. We remind you that for salads it is best to use young, juicy cabbage. Moreover, in the food of such a vegetable, you can eat not only the “turnip”, but also delicate green tops. Chop the leaves along with the rest of the herbs.

Summer Afternoon Soup

Let's consider how to cook kohlrabi if the cabbage is young. In summer, it is not difficult to buy this greenish vegetable. We take two small kohlrabi tubers. We clean the turnips, save the leaves. Two apples are freed from the peel, cut into cubes, like kohlrabi. We dissolve 3 tablespoons of butter in a saucepan, simmer fruits and vegetables for 5-6 minutes. Fill with any broth (800 ml). Bring to a boil, add 400 ml of cream. As soon as it begins to gurgle again, remove from heat and puree with a blender. Finely chopped kohlrabi and parsley leaves, mix with 250 g of cottage cheese and half a glass of sour cream. We fill the soup with this mass. Adjust the s altiness and spiciness for taste. Sprinkle the finished soup with crushed nuts and nutmeg. Can be served with donuts or buns rubbed with garlic.

Dishes from kohlrabi in a slow cooker

All of the above dishes (except salads) can also be prepared using a kitchen unit. To make it clear which mode to apply and what time to set, we present another method. We clean two kohlrabi tubers, cut into cubes, and the onion - arbitrarily. In a multicooker bowl, melt a spoonful of butter, mix it withthe same amount of vegetable, fry the onion. Add kohlrabi. We use the same “Frying” mode with the multicooker lid open. S alt, pepper, pour a mixture of an equal amount of broth and sour cream (about half a glass of each ingredient). We close the lid, set the "Extinguishing" mode for half an hour or forty minutes. We put half a boiled egg in the plates, pour it with ready-made soup, decorate with herbs.

Kohlrabi blanks for the winter

For long-term storage, purple-colored stems are used. Cabbage is placed in a basket, sprinkled with moistened sand and lowered into the cellar. In the vegetable compartment of the refrigerator, cabbage does not lose its valuable taste for about a month. You can also freeze it in a freezer, but for this, the turnip is cleaned, cut into small pieces and placed in a plastic bag.

You can stock up for the winter and dried kohlrabi. Billets - peeled thin pieces - blanched for five minutes in water with lemon juice. Then they are cooled under a stream of ice water and dried on a towel. Then they are laid out on a baking sheet so that the pieces do not touch each other, and put in the oven at 65 ° C. There, kohlrabi is dried to the desired consistency.

At home, you can s alt, ferment this queen of all cabbages, make spin salads. Marinated kohlrabi is very easy to prepare. We take young stalks, clean them, cut into slices. Bring the water to a boil, slightly acidify with vinegar. We lower slices of kohlrabi there and cook them for five minutes. We recline in a colander and cool, after which we put it in prepared jars. Marinadedo this: boil a liter of water with 50 g of s alt and 80 g of sugar. Cool, add 5% vinegar (100 grams). In jars we put a dill umbrella, a clove of garlic, a leaf of basil and marjoram. Fill with marinade to the top, cork.