Kohlrabi is not quite a root vegetable, but it is not quite a cabbage either. It is valued for its juicy root, whose rough skin hides a juicy, quite versatile vegetable. What to do with it - in detail.
What kind of vegetable: To add a little mystery, we can say that cabbage itself tastes like turnips, broccoli and radishes at the same time, and its outer leaves are like spinach and watercress, while they are young they are also consumed. Kohlrabi skin color can vary from milky green to dark purple.
How to select and store: The most delicious fruits are the size of a tennis ball, they are sweet and tender. Too young tubers will be inexpressive in taste, and overripe ones will become “cotton” in structure. Store kohlrabi in the refrigerator for 6 to 10 days. Peeled kohlrabi will quickly lose color and oxidize, so cut cabbage is stored in water acidified with vinegar or lemon juice.
Kohlrabi season: Cabbage produces several harvests per year, so the season is considered to be from early autumn until the onset of spring.
As it is: Most often, kohlrabi is consumed raw - as a snack, in salads. Young cabbage leaves are blanched in a mixture of butter and olive oil and served as a side dish, flavored with lemon vinegar. Ripe kohlrabi fruits, without peeling, can be fried in oil, pre-cut into small cubes, added to regular meat, vegetable or cream soups, blanched or boiled, mashed with potatoes.
Kohlrabi salad
500 g kohlrabi
1 red sweet onion
handful of frozen beans or green peas
Sesame oil
white wine vinegar
soy sauce
honey
Peel the kohlrabi and cut into thin petals using a knife or vegetable peeler, or grate. Cut the onion into half rings. Thaw the green pods in advance, season with vinegar, and mix with the rest of the ingredients. Season (mix in advance) with sesame oil, soy sauce and honey to taste.
Kohlrabi chips
kohlrabi
salt
olive oil
Wash the cabbage and cut into thin rings. Season with olive oil. Season with salt, place on a baking sheet lined with parchment paper and bake at 250C for 30 minutes to an hour until the chips are golden brown. Cool. Store in a tightly closed plastic container.
Cream kohlrabi soup
1 large kohlrabi
1 clove of garlic
1 onion
olive oil
1 potato
500 ml broth (can be replaced with water)
salt and freshly ground pepper
some fresh parsley
1/2 lemon
nutmeg
cream (optional, for serving)
Fry chopped onion, garlic and kohlrabi in a small amount of olive oil (if you replace it with butter, it will be even more tender!) until softened. Add peeled and chopped potatoes, broth and cook over medium heat until all vegetables are completely softened. Let cool slightly. Combine vegetables and parsley in a blender and blend until pureed. Season with salt and pepper, lemon juice and zest. Try it. Add a little nutmeg. Serve hot.
Not so long ago, a vegetable that looked like a turnip appeared on the shelves of our stores, or rather hypermarkets of foreign retail chains. Is this so exotic? This will be the topic of our article. Kohlrabi is native to the warm Mediterranean, but it appeared in the northern countries of Western Europe thanks to the cultural influence of Ancient Rome. The Germans brought this vegetable to us. The name “kohlrabi” itself is of Germanic origin. Literally translated as “cabbage turnip.” It looks similar, but that's where the similarity ends. Delicate in taste, this cabbage lacks the bitterness of its white cabbage sister. It is considered a delicacy and dietary product, because it contains only 45 calories. Gourmets call this vegetable the queen of all cabbages. Let's treat ourselves to this delicacy and prepare some kohlrabi.
Benefits of cabbage turnips
What's good about this vegetable? In addition to being low in calories, kohlrabi boasts that it contains a lot of unique substances. It contains fructose - hence this delicate, sweetish taste. It also contains valuable minerals - boron, cobalt, iodine, copper, zinc, as well as organic acids and dietary fiber. The sulfur contained in this cabbage prevents the development of colorectal cancer. It is difficult to overestimate the content of vitamins in kohlrabi: it contains all the useful group B for memory, hair and nails, sharpening vision A, as well as PP, K and E. During periods of widespread flu, be sure to include kohlrabi in your diet - this cabbage contains more vitamin C, than in citrus fruits. And, unlike white cabbage, it does not cause bloating and flatulence. There is only one contraindication to frequent consumption of kohlrabi - stomach diseases associated with high acidity. But even in this case, it all depends on how to cook kohlrabi.
Preliminary manipulations
Anything can be made 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. You can’t tell by its appearance exactly where it’s best to use it - in soups, salad or stew. Of course, those who care about a healthy diet can eat it raw. But its beneficial qualities do not disappear from heat treatment - 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, we first need to wash it, cut off the leaves, and then peel it, like potatoes. Now we feel the flesh. If it is fibrous, too hard, then we are dealing with an overripe fruit, which is suitable for soup or stew. And if the pulp is pleasantly crunchy and has a fresh cabbage smell, you can safely use it for salads.
Kohlrabi 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 cooking cabbage for no more than five minutes, but kohlrabi dishes will not be as tasty if the cabbage makes your teeth stick. A quarter of an hour is quite enough time to cook a whole vegetable. If you decide to stew kohlrabi, you must first cut it into strips and simmer under the lid with a small amount of water. So, in this recipe we recommend cutting two peeled cabbages into large pieces and boiling them until tender. Then remove the kohlrabi from the broth and rub through a sieve. Add three and a half cups of broth to the puree, add salt and boil for 3-5 minutes over low heat. Place the egg yolk in a separate bowl and beat it with half a glass of cream. Pour this mixture into hot but not boiling soup. Cut the boiled mushrooms into pieces in a plate. Pour in soup, sprinkle with croutons.
Chops
If you are a convinced vegetarian, you don’t have to worry about what to cook with kohlrabi. Here's a recipe for delicious vegetable chops. Cut the prepared cabbage into slices about a centimeter thick. Boil water in a saucepan, salt it in moderation, throw in a laurel leaf. Carefully lower the kohlrabi pucks. Boil for about five minutes, and then just as carefully remove with a slotted spoon. Let them cool slightly and drain into a sieve. In one bowl, beat the egg with a fork, and in the second, mix half a glass of flour, a pinch of salt, black pepper, suneli hops, and other seasonings to taste. Heat vegetable oil in a frying pan. Coat each piece of kohlrabi in the breading and then dip in the egg. Place in a frying pan and fry like chops until golden brown. This dish is best served with sour cream and garlic sauce or mayonnaise.
Cabbage and meat pie
How to cook kohlrabi if the vegetable is a little old? It will make a wonderful casserole or pie. Cut four potatoes and 600 g of kohlrabi into cubes and place in boiling salted water. Boil until done. Drain the broth and puree the vegetables in a blender (or masher). Add an egg, three tablespoons of couscous (can be replaced with regular semolina). Leave for a quarter of an hour until it swells. Add a glass of flour and knead the dough. Place 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 and sprinkle with semolina or couscous. Lay out the dough, forming sides. Add chopped onion and herbs to half a kilo of minced meat. Make 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, salt 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 meatballs in pie pan. Place stewed vegetables on top and pour egg and 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 cooking the pie until golden brown.
Salad with apples and nuts
Here is the answer to the question of what to cook with kohlrabi for fans of healthy eating. Cabbage here does not need to be heat treated, which means you can be sure that all its beneficial qualities will be preserved. Peel and chop kohlrabi (300 grams) on a Korean carrot grater. Peel a large apple from the fruit capsule and skin, cut into strips, sprinkle with lemon juice to prevent it from turning black. Crush a handful of nuts in a mortar and not very finely. Cut one hundred grams of cheese into small cubes. You can also add a handful of washed raisins. Mix all the ingredients, pour 3-4 tablespoons of olive oil over the salad, add salt and season with black pepper. Serve garnished with mint leaves.
Holiday salad
Here are more recipes on how to cook kohlrabi raw. Chicken and pineapple salad can replace a light lunch or be a good appetizer for a holiday table. Peel two cabbage turnip tubers and chop them on a grater. Cut 250 g of boiled chicken fillet into pieces. Grind three hundred grams of pineapple rings into segments. Mix everything in a beautiful salad bowl. In a separate bowl, add a pinch of hot red pepper to seven tablespoons of mayonnaise. Place it neatly in a layer on top of the salad. Decorate with lingonberries and chopped fresh dill and parsley. You can also grate cheese and a boiled egg on top. We remind you that it is best to use young, juicy cabbage for salads. Moreover, you can eat not only the “turnip” of such a vegetable, but also the tender green tops. Chop the leaves along with the rest of the greens.
Soup "Summer Afternoon"
Let's look at how to cook kohlrabi if the cabbage is young. In summer it is not difficult to buy this greenish vegetable. Take two small kohlrabi tubers. We clean the turnips and save the leaves. Peel two apples and cut them into cubes, just like kohlrabi. Melt 3 tablespoons of butter in a saucepan and 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 starts to gurgle again, remove from heat and puree with a blender. Finely chop the kohlrabi and parsley leaves, mix with 250 g of cottage cheese and half a glass of sour cream. Season the soup with this mixture. Adjust the saltiness and spiciness to taste. Sprinkle the finished soup with crushed nuts and nutmeg. Can be served with pampushki or buns rubbed with garlic.
All of the above dishes (except salads) can be prepared using a kitchen unit. To make it clear which mode to use and what time to set, we will give another method. We clean two kohlrabi tubers, cut them into cubes, and cut the onion randomly. In a multicooker bowl, melt a spoonful of butter, mix it with the same amount of vegetable oil, and fry the onion. Add kohlrabi. We use the same “Frying” mode with the multicooker lid open. Salt, pepper, pour in a mixture of equal amounts of broth and sour cream (about half a glass of each ingredient). Close the lid and set the “Extinguishing” mode for half an hour or forty minutes. Place half a boiled egg into the plates, pour in the prepared soup, and decorate with herbs.
Kohlrabi preparations for the winter
For long-term storage, purple-colored stem fruits are used. The 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 freeze it in a freezer, but to do this, the turnip is cleaned, cut into small pieces and placed in a plastic bag.
You can stock up on dried kohlrabi for the winter. The blanks - peeled thin pieces - are blanched for five minutes in water with lemon juice. Then cool under running ice water and dry 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 the kohlrabi is dried to the desired consistency.
At home, you can salt this queen of all cabbages, ferment it, and make twisted salads. Pickled kohlrabi is very easy to prepare. We take young stem fruits, peel them, and cut them into slices. Bring the water to a boil, acidify a little with vinegar. Place the kohlrabi slices in there and cook them for five minutes. Place in a colander and cool, then place in prepared jars. We make the marinade like this: boil a liter of water with 50 g of salt and 80 g of sugar. Cool, add 5% vinegar (100 grams). In the jars we put an umbrella of dill, a clove of garlic, a leaf of basil and marjoram. Fill with marinade to the top and seal.
The name kohlrabi cabbage comes from the German name for this vegetable crop - Kohlrabi, which can be translated as “cabbage-turnip”. In this unusual variety of garden cabbage, it is not the leaves that are used for food, but the thickened stem, similar to a turnip. Nowadays, kohlrabi is actively grown in Western Europe and North America. The unpretentiousness, cold resistance and relative speed of fruiting (about 60–75 days from the time of planting) of this plant allows it to be grown even in the Far North. But in our country it is not particularly appreciated and is grown mainly by amateurs.
Calorie content and chemical composition
Kohlrabi cabbage is valued as a low-calorie product - 44 kcal per 100 g of raw vegetable. It should be borne in mind that this is the calorie content of precisely that part of the stem that is used for food. The calorie content of the whole plant is even lower - 27 Kcal per 100 g.
So the composition of 100 g of the eaten raw part of kohlrabi includes:
- water - 86.2 g;
- carbohydrates - 7.9 g;
- sugar - 7.4 g;
- proteins - 2.8 g;
- ash - 1.2 g;
- starch and dextrins - 0.5 g;
- organic acids - 0.1 g;
- fats - 0.1 g;
- dietary fiber - 0.1 g.
Vitamin content per 100 g:
- - 50 mg;
- - 12.3 mg;
- PP (nicotinic acid) - 1.2 mg;
- niacin - 0.9 mg;
- E (alpha tocopherol) - 0.2 mg;
- - 0.17 mg;
- beta-carotene - 0.1 mg;
- - 0.1 mg;
- B1 (thiamine) - 0.06 mg;
- - 0.05 mg;
- B9 (folic acid) - 18 mcg;
- - 17 mcg;
- - 0.1 mcg.
- - 370 mg;
- - 50 mg;
- - 46 mg;
- - 30 mg;
- - 10 mg;
- aluminum - 0.8 μg;
- - 0.7 mcg;
- iron - 0.6 mg.
Did you know? The place of origin is considered to be the Mediterranean region. It was eaten by the inhabitants of Ancient Rome; they called it “caulorapa”, which translates as “stem turnip”. Kohlrabi became widely known only in the 17th century, when this plant began to be grown and trade it peasants from Germany.
It also contains amino acids important for humans, mainly essential arginine, isoleucine, leucine, lysine, valine, threonine, histidine, tryptophan.
Benefits of kohlrabi for the body
Due to its very low calorie content, lack of fat and cholesterol, this vegetable is used in various diets, including for weight loss. The fairly high content of vitamins and mineral elements makes it valuable for baby food, especially since this variety of cabbage is not gas-forming. Kohlrabi has a high content of ascorbic acid, more than citrus fruits.
100 grams of raw product contains about half the daily dose of vitamin C, which makes it an immunity-boosting product and provides its antioxidant properties (along with other vitamins and elements). Chewing raw kohlrabi is good for teeth, as it strengthens the gums and inhibits inflammation in the oral cavity. 
Did you know? Kohlrabi juice is used in traditional medicine not only to treat gums, but also for coughs, diseases of the gastrointestinal tract, liver and gall bladder, spleen, kidneys, anemia, hepatitis.
The high potassium content makes it capable of removing excess water from the human body, relieving swelling and reducing high blood pressure, helping to normalize metabolism. Eating kohlrabi, like other varieties of garden cabbage, is considered to prevent cancer.
What can be prepared and what goes with it
The taste of kohlrabi cabbage is most similar to the taste of cabbage stalks, only more delicate and sweet. It is best complemented with other vegetables, but in some dishes it can also be used as a main product.
Certainly, The most beneficial is considered to be the use of raw cabbage in salads. To do this, it is best to grate it and add vegetables such as carrots, cucumbers, radishes, lettuce, herbs, green peas, boiled corn, avocado, and sweet and sour apples. 
You can season them with vegetable oils with lemon juice or vinegar (preferably apple), sour cream and mayonnaise, add soy sauce, honey, coriander, garlic or grated ginger, sesame seeds, nuts and seeds, and chili pepper. There are salads with the addition of meat, sausage or boiled eggs. You can cook kohlrabi in Korean or add Korean carrots to it.
Important! Before cooking, kohlrabi cabbage should be soaked in salted water for 15 minutes to remove soil and excess fertilizer. Before doing this, you should peel the vegetable from the stems and cut off the ends. To reduce the concentration of nitrates in a vegetable, it is best to soak it in water for half an hour or (when cooking) drain the first water after boiling.
Like most vegetables, This type of cabbage can also be baked, fried, stewed and boiled. It is also used for pickling and preservation. It is used for making soups, including pureed soups. These soups can be prepared with meat, but vegetable soups are most often made.
Kohlrabi is stewed, usually with the addition of other vegetables, in sour cream or cream. They are stuffed with minced meat and stewed in sour cream or use tomato paste; they can also bake the stuffed vegetable in the oven. Add to stews, both purely vegetable and with meat.
They make pancakes with kohlrabi (similar to zucchini pancakes), and pieces of cabbage are fried in batter. 
Finely chopped ones are simply fried in vegetable oil, and other vegetables (onions, peppers, carrots), as well as mushrooms, are most often added. It is possible to add tomato paste and soy sauce.
As a side dish for fish or poultry, boiled, baked or steamed kohlrabi cabbage is often used, pouring sauce over it.
Most often, other vegetables are used with this type of cabbage - potatoes, carrots, onions, zucchini, bell peppers, etc. And also greens, eggs, mushrooms, chicken. For stuffing, any type of minced meat, cheese, or champignons can be used.
How to choose when purchasing
Old kohlrabi has a lot of coarse fibers, so young cabbage - 6-12 centimeters - will be tastier. Overgrown kohlrabi will have thicker fruits and will no longer be tasty. The color depends on the variety and can even be purple, but the taste will be approximately the same. The leaves should not be limp, the body of the vegetable should not have cuts or dubious spots. A vegetable that has been stored for a long time becomes woody, so the fresher the cabbage, the better. 
Important! The vegetables most saturated with nitrates and pesticides are imported to us from Turkey, Egypt, Israel, and the Netherlands - these countries reap rich harvests by adding large amounts of fertilizer to the soil. It is best to buy domestic vegetables or from the countries of the former USSR, Bulgaria.
How to store at home
Of course, the safest way is to grow your own product, and then you need to preserve the grown vegetable at home.
This vegetable can be stored for about three weeks in the refrigerator, after removing leaves that can take away moisture, without washing. In this case, it is best to wrap it in a damp cloth or just paper and put it in a bag, and it is recommended not to tie the bag, but to keep it open. You can also use a cellar for storage (if you have one). Placed in special boxes with the rhizome down at a temperature no higher than 10 ºС, and preferably closer to 0 ºС, and a humidity of about 95%, Kohlrabi can be stored for about three months.
This cabbage can be dried in a special dryer or on a baking sheet, after peeling and cutting into slices. Then place in clean (preferably sterile) glass jars and store in a dark, dry place.
Important! Late varieties of kohlrabi (usually purple in color) grow almost twice as long, but can be stored for up to five months and do not become woody as quickly as early ones. But kohlrabi stored for a long time will still have hard fibers, so part of the vegetable will need to be cut off so as not to spoil the taste of the dish.
Kohlrabi can be frozen. To do this, pieces of washed, peeled stem cabbage need to be blanched for three minutes in boiling water, then placed in very cold water until completely cooled. Then pack into portioned bags or plastic containers and place in the freezer.
Kohlrabi cabbage can also be salted, pickled or canned.
Contraindications and harm
Despite the fact that kohlrabi is a fairly healthy vegetable, there is the following list of contraindications:
- individual sensitivity to the product;
- pancreatitis at the acute stage;
- increased acidity with gastritis;
- stomach and duodenal ulcers;
- pronounced low blood pressure.
Kohlrabi has a negative quality - this cabbage accumulates nitrates, which can cause poisoning and negatively affect the entire body.
Therefore, it is best to purchase kohlrabi grown in open ground without the use of pesticides and fertilizers containing nitrates. Buy this product not in spontaneous markets, but from well-established sellers. 
Important! With chronic consumption of nitrates and poisoning of the body with them, performance decreases, vitamin deficiency appears, metabolism is disrupted, as well as the normal functioning of internal organs. In this case, a depressed state appears.
Kohlrabi cabbage will be very appropriate in the children's menu, as well as in the diet of heart patients, obese or edematous people. But even if you are completely healthy, you should not neglect this product. If you are not sure that the nitrates in the purchased vegetable are normal, then it is better to soak it in water before cooking. Vegetables grown by yourself, of course, inspire more confidence, and they can be harvested and stored for a long time.
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.
A spherical thickened stem with a reserve of a huge amount of nutrients is formed in the first year of its life. After its complete formation, the upper part of 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 white 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, onions and celery into the bowl. 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 the vegetable soup, add finely chopped spinach (or lettuce), as well as leeks. 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. It is fresh kohlrabi cabbage that can saturate your body with all the necessary 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 salted water and left aside for half an hour (1 dessert spoon of salt should be for 1 glass of liquid). While the kohlrabi is blanching, you need to start preparing the remaining ingredients. Thus, you should peel the onions 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 ingredients in 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, pour the sautéed ingredients with a beaten chicken egg, season with allspice 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. Approximately 1 glass of regular drinking water should also be poured into it. 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
We told you how to prepare a delicious soup for dinner, a hearty stuffed vegetable and a vitamin-rich salad for lunch. 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 should be placed on plates and served as a tasty and healthy breakfast. Bon appetit!
Kohlrabi cabbage- a type of white cabbage. The name is derived from two German words kohl and rube, which respectively mean “cabbage” and “turnip”. But the Italians call it that - cabbage turnip. Lately, cabbage has gained many fans, and this is no coincidence. Kohlrabi is rich in vitamins, macro- and microelements, and is actively used in recipes for folk and traditional medicine.
Kohlrabi cabbage: description
- Kohlrabi is a stem fruit from the Brassica family.
- It has an oval or round shape, reminiscent of a turnip.
- The average fruit size is 13 cm in diameter.
- The color of cabbage is green, and if it contains anthocyanin, it can have red, blue and purple colors.
- The pulp tastes sweet and tender, very juicy, and has a white color.
- The taste is similar to the stalk of white cabbage, but lacks its bitterness and pungency, due to the increased content of fructose and glucose.
- It is distinguished by its high nutrient content and unpretentiousness in relation to cultivation.
The photo shows what kohlrabi looks like in cross section:
The peculiarity of kohlrabi cabbage is its high content of nutrients combined with low calorie content and pleasant taste.
Important positive characteristics of the fetus:
- low cholesterol;
- does not contain trans fats;
- low percentage of saturated fat;
- low sodium percentage;
- low percentage of sugar.
What kohlrabi does when consumed regularly:
- Strengthening the immune system.
- Activation of metabolism.
- Restoration of the nervous system.
- Saturation of the body with a wide range of vitamins.
- Anti-inflammatory effect.
- Removal of toxins.
- Reduced swelling.
- Prevention of atherosclerosis.
- Improving blood composition.
- Rehabilitation after infectious diseases.
- Removal of excess liquid.
- Prevention of accumulation of cholesterol deposits.
- Strengthening teeth and gums.
- Treatment of tuberculosis, bronchitis, diseases of the gastrointestinal tract, stomach, liver, kidneys, spleen, obesity.
Composition of kohlrabi
Kohlrabi cabbage contains 8-13% dry matter. Energy value is 180-210 kJ or 45 kcal per 100 g of cabbage.
Nutritional value per 100 g:
| Substance name | How much does it contain? |
| Water | 85 g |
| Squirrels | 3 g |
| Fats | 0.1 g |
| Carbohydrates | 7-10.5 g |
| Cellulose | 1.6 g |
| Pectins | 0.7 g |
| Organic acids | 0.1 g |
| Ash | 1.3 g |
Vitamins:
| A (beta-carotene) | 0.1 mg |
| B1 (thiamine) | 0.1 mg |
| B2 (riboflavin) | 0.06 mg |
| B3 or vitamin PP (Niacin) | 1 mg |
| B9 (Folic acid) | 31 mcg |
| B6 (pyridoxine) | 0.15 mg |
| C (ascorbic acid) | 50-60 mg |
| E (tocopherol) | 23 mg |
| U (S-methylmethionine) | 12.9 mg |
| K (phylloquinone) | 0.1 mg |
Macronutrients:
Microelements:
| Iron (Fe) | 1-2 mg |
| Iodine (I) | 3.5 mcg |
| Cobalt (Co) | 3.5 mcg |
| Manganese (Mn) | 0.2 mg |
| Copper (Cu) | 75 mcg |
| Molybdenum (Mo) | 11 mcg |
| Fluorine (F) | 11 mcg |
| Zinc (Zn) | 0.5 mg |
Amino acids (essential for the structural development of tissues):
| Tryptophan | 4% |
| Lysine | 3% |
| Phenylalanine | 2% |
| Histidine | 3% |
| Threonine | 5% |
| Leucine | 2% |
| Methionine | 1% |
| Valin | 3% |
| Isoleucine | 6% |
Glycemic index (GI) is the rate at which the body absorbs carbohydrates and increases blood sugar levels. Kohlrabi has a GI of 15 (low). This means that kohlrabi has the “right carbohydrates” that slowly transfer their energy to the body.
Useful properties of kohlrabi
How to grow more crops?
Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.
Plants often lack nutrition and useful minerals
It has the following properties:
- Allows increase productivity by 50% in just a few weeks of use.
- You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
- Absolutely safe
Contraindications
Does kohlrabi bring only benefits or is there harm from eating it? When comparing the positive and negative properties of cabbage, it is worth noting that it is almost ideal. There are no categorical contraindications for it.
However, you should refrain from eating kohlrabi in several cases:
- Individual intolerance individual vegetable components for allergy sufferers.
- Increased acidity gastric juice. The vegetable can reduce the pH of the environment and is recommended for low acidity.
- Acute pancreatitis. For this disease, the doctor prescribes a strict diet in which it is forbidden to eat any raw vegetables and fruits, and sometimes cabbage is completely excluded. It can provoke increased painful spasms in the patient and bloating.
When consuming this type of cabbage, there is no unnecessary formation of gases, especially when combined with rice or beets.
It is inappropriate to consume the vegetable or its juice at night due to its diuretic properties. Constant excess pressure will negatively affect the bladder. With the regular practice of abstaining from urination for a long time, there is a risk of developing diseases of the genitourinary system.
Kohlrabi for various diseases
Cough and respiratory illnesses
Prevention of heart disease
Cabbage medicine recipes:
- Grated fresh kohlrabi salad and fresh green apples are consumed for 2 weeks 3-4 times a year. Prevention of diseases such as atherosclerosis and hypertension.
- Fresh kohlrabi juice drink 3-4 times a day before meals, 50 ml. For taste, you can add honey, sugar, syrups from various fruits and berries. The course is a month, twice a year. Prevention of ischemia.
Diabetes
Eating kohlrabi improves the structure of nerve cells, reducing the risk of developing diabetic neuropathy. Normalizes body weight, which may be excess in diabetics, thanks to its low calorie content and “correct carbohydrates.” Contains a small amount of glucose and fructose, does not cause a sharp increase in blood sugar levels.
.Pyelonephritis
Diuretic properties of cabbage removes malignant bacteria from the body, cleaning and disinfecting it, namely the kidneys and genitourinary system, promotes recovery. Contains Potassium, which is necessary for patients with pyelonephritis.
Pancreatitis and Cholecystitis
To improve digestion and prevent stool, use various dishes containing kohlrabi:
- casserole;
- fresh vegetable salad, if diet allows.
The optimal amount of cabbage per day is 100 g. Drink fresh cabbage juice before meals, 25-50 ml 3-4 times a day along with 1 tsp. honey Helps relieve exacerbation of cholecystitis.
Gout
The disease is caused by metabolic disorders and affects the condition of bones and joints. Kohlrabi eliminates the cause of the disease thanks to fiber and the presence of various chemical compounds, improves metabolism, absorption of useful elements, and eliminates flatulence. The presence of Calcium, more than that of citrus fruits, makes bones and joints strong.
100 g of vegetable contains 70% of the daily requirement of vitamin C needed by gout patients.
Bronchial asthma
Cabbage medicine recipe:
- 60 g of clean, washed vegetable tops are poured with clean boiled water (400 ml);
- bring to a boil and leave to cook for another 20 minutes;
- then I filter, the broth should be transparent.
Store in the refrigerator for no more than three days. A decoction of kohlrabi tops is consumed 100 ml twice a day.
Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together, they yielded more than usual. And they did not suffer from late blight, this is the main thing.
Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”
Kohlrabi cabbage for weight loss
One of the main advantages of eating kohlrabi for weight loss is its beneficial effect on the nervous system.
Strict diets, limiting the number of grams and giving up your favorite unhealthy foods have a detrimental effect on your mood and emotional balance. This cabbage will help you calm down and normalize your nerves, while also having a pleasant, delicate taste.
Kohlrabi is a dietary product containing only 42-46 kcal per 100 g. Replacing high-calorie foods with this vegetable will help prevent further gain of extra pounds. Contains a minimal amount of carbohydrates. At the same time, the fruit contains a “magic” organic acid, which prevents the conversion of carbohydrates consumed with other foods into fat.
The presence of fiber gives the effect of satiety, suppressing the desire to eat large portions. It also removes toxins from the body, cleanses bacteria and lowers blood sugar.
Arginine contained in cabbage improves metabolism and helps get rid of excess fat deposits. Isoleucine will increase physical performance, thereby making it possible to perform more exercises that contribute to weight loss.
When dieting, you should refrain from high-calorie foods, which means you should eat cabbage fresh, boiled, baked or cooked in a slow cooker. It is better to season salads not with mayonnaise, but with healthy oils (for example, from flax seeds) or yogurt-based sauces.
Use of kohlrabi during pregnancy
Useful properties of kohlrabi during pregnancy:
The negative effect is an increased diuretic effect, which is already present in excess in pregnant women.
Mothers who are breastfeeding should stop taking cabbage for a while. Fiber, which is beneficial for the mother, has a bad effect on the baby’s intestines. Your baby may experience colic, fussiness, and bloating.
Children under one year of age are very sensitive to all foods, and an allergic reaction may occur.
Starting from 3 months, when the child’s body gets stronger, you can return kohlrabi to the mother’s diet. You should carefully monitor the child’s reaction so as not to harm his well-being.
As a baby food, it is better to give cabbage in cooked form - boiled or baked. Finely chopped vegetables can be consumed by a child from six months in small portions. When growing vegetables, the use of chemicals is not allowed, and cabbage that has been damaged by disease is not consumed.
Vitamin puree from kohlrabi for baby feeding
The vitamin puree includes: kohlrabi stalk (half a head), potatoes (75g), spinach leaves (110g), high quality butter (1 tbsp.), chicken egg yolk (1).
Cooking method:
Serve warm and store in the refrigerator for up to 2 days. The child is given freshly prepared from the age of 6-8 months.
All puree ingredients must be fresh, undamaged, ripe, of high quality and free of chemicals.
Methods for preparing kohlrabi cabbage
How to eat kohlrabi cabbage? Kohlrabi is prepared at home in different ways. They eat it fried, stewed, baked in the oven and prepared for the winter. And also stuffed with mushrooms, they make salads, adding apples.
More details about cooking methods:
- Boiled. Complex compounds transform into simpler ones and are more easily absorbed by the body. Some vitamins disappear. The vegetable becomes softer and chops better, passing through the digestive chain more easily. Loses the greatest amount of antioxidants.
- Stewed. Adding minor calories. The beneficial substances from the broth are returned to the product. If you stew, the vegetable becomes soft and juicy.
- Fried. Loaded with fat and calories. Prepares quickly. Trans fats and carcinogens are formed.
- Baked. Retains more beneficial compounds and cooks quickly thanks to high temperatures. When mayonnaise or fat is added, it acquires harmful properties. It acquires a delicate taste thanks to the caramelization of sugar.
- Raw. Contains the most vitamins that disappear during cooking. However, for a child's fragile body, the presence of fiber and pectin negatively affects the functioning of the pancreas.
- Steamed and in a slow cooker. Does not lose nutritional value, shape, color and structure. Keeps it low in calories. Juicy products, does not dry out. Pre-marinating adds additional flavor and spice. Does not require control over cooking.
Kohlrabi leaves are edible and have more vitamins than the fruit. They are used in soups, stews, boiled and stewed, and used in the preparation of side dishes, vegetable cutlets and pancakes.
How to clean? Before cooking, the vegetable is peeled. Remove the top layer to the white pulp over the entire area of the fruit. Peel it like a pineapple: cut off the upper and lower parts of the fruit, then use a sharp knife and smooth movements to cut off arched slices of the peel.
By storing the whole product, together with leaves and roots, longer freshness can be achieved.
What to cook with kohlrabi?
Healthy kohlrabi cabbage with its delicate taste is a vegetable suitable for all types of cooking. You can get a wide variety of culinary masterpieces by combining it with other products.
It’s easy to include kohlrabi in everyone’s daily diet if you put it in borscht, cabbage soup, mashed potatoes, cutlets, pancakes and salads. Below are step-by-step recipes for preparing hot and cold dishes.
Video recipe: Korean salad with kohlrabi
Kohlrabi salad
Ingredients:
- kohlrabi - 1 head;
- - 1 PC;
- apple - 1 pc.
Refueling:
- sour cream;
- salt to taste.
Cooking method:
- Washed, peeled vegetables are chopped on a medium grater.
- A clean apple is chopped on a large grater.
- Mix everything, season with sour cream and salt.
Delicate kohlrabi cabbage soup
Ingredients:
How to prepare kohlrabi cabbage for the winter?
- Freezing. Kohlrabi can be stored frozen without problems and does not lose its beneficial properties. Washed and peeled cabbage is grated. Any freezer storage container will do.
- Juice. Kohlrabi is peeled, washed and passed through a juicer. The juice is boiled and sealed in sterile glass jars. Store in a cool, dark place for up to 3 years.
- Pickled kohlrabi. Cabbage (1 kg) is peeled and chopped. Heat with 2 liters of water and 2 tbsp. l. salt. Blanch for 2 minutes, drain the water, and dry the vegetable. If desired, add cherry and currant leaves, several cloves of garlic, onion rings and kohlrabi to the top into sterile jars. Pour in the marinade (boil water with salt, pepper, bay leaf, sugar, add vinegar). They're rolling up.
How to select and store kohlrabi cabbage?
When choosing, the fruit must be intact, without damage, rot, stains or plaque. It is better to choose a size around 10-12 cm in diameter. The leaves are fresh and green. Sluggish and withered leaves indicate an overripe fruit.
Stored frozen or canned in winter. Fresh, unwashed vegetables can be stored for about 2 months at an air temperature of 0 degrees and a humidity of 95%. Place with the roots down, the leaves are not completely cut off, leaving the petioles. To preserve, cover the top with damp sand or place a damp towel.
The average price in Russia is approx. 200 rubles per 1 kg.
Video: description of kohlrabi and how to determine ripeness:
Conclusion
Tasty and incredibly healthy kohlrabi can easily fit into your diet. Feel free to eat kohlrabi cabbage and make it pleasant for your own body!
Loading...