Not so long ago, on the shelves of our stores, or rather hypermarkets of foreign retail chains, a vegetable appeared that looks like a turnip. Is this 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 only has 45 calories. Gourmets call this vegetable the queen among all cabbages. Let's treat ourselves to this delicacy and cook some of the kohlrabi.
Benefits of cabbage turnip
Why is this vegetable good? In addition to low calorie content, kohlrabi boasts that it contains a lot of unique substances. It has fructose - hence this delicate, sweetish aftertaste. It also contains valuable minerals - boron, cobalt, iodine, copper, zinc, as well as organic 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
What is not made from this vegetable! Soups, various side dishes for fish and meat, vegetable stews, gourmet salads, casseroles. But before you think about what to cook from kohlrabi, you need to pre-process this vegetable. From the outside, you can’t say exactly where it is better to use it - in soups, on a salad or stew. Of course, those who care about a healthy diet can also eat it raw. But from heat treatment its useful 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 stew. And if the pulp is pleasantly crunchy, has a fresh cabbage smell, you can safely use it for salads.
Mushroom kohlrabi soup
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, salt and boil for 3-5 minutes over low heat. Release in a separate bowl 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 in soup, sprinkle with croutons.
Chops
If you are a staunch vegetarian, you can not puzzle over what to cook from kohlrabi. Here is 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 a leaf of laurel. Gently lower the kohlrabi washers. Boil for about five minutes, and then just as carefully fish out 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 salt, 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 and garlic sauce or mayonnaise.
Cabbage 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 dip into boiling salted 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 the baking dish butter, sprinkle with semolina or couscous. Lay out the dough, shaping the sides. Half a kilo minced meat add chopped onion and herbs. Blind small meatballs, roll them in flour, fry in vegetable oil. One bell pepper cut 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 the meatballs in the pie dish. Place on top vegetable stew and top with 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 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 healthy eating. 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 chopped on a grater for Korean carrots. Peel a large apple from the fruit box and skin, cut into strips, sprinkle lemon juice so that it doesn't 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, salt, season with black pepper. Serve garnished with mint leaves.
Festive 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 holiday table. We clean two tubers of cabbage turnip, chop on a grater. 250 g 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. Arrange neatly on top of the salad. Decorate with cranberries and chopped fresh dill and parsley. You can also rub the cheese on top and boiled egg. 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.
Soup "Summer afternoon"
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 saltiness and spiciness for taste. Sprinkle the finished soup with crushed nuts and nutmeg. Can be served with donuts or sweet 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 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 with the same amount of vegetable oil, fry the onion. Add kohlrabi. We use the same “Frying” mode with the multicooker lid open. Salt, 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 on the plates, pour ready soup, decorate with greens.
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, this queen of all cabbages can be salted, sour, 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. 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 jars we put a dill umbrella, a clove of garlic, a leaf of basil and marjoram. Pour the marinade to the top, cork.
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.
Product General Information
Before telling you how to cook kohlrabi cabbage, you should tell a little about what such a vegetable is in general. Kohlrabi is called stalked cabbage, which came to our country from Italy. It has been cultivated in Europe since the 16th century.
Spherical thickened stem with a huge supply of nutrients 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. So, only two months pass from sowing seeds to direct harvesting. For food, it is better to use tender and young plants with small stems. Such cabbage can be consumed raw, as well as stewed, boiled or fried.
Kohlrabi (cabbage): first course recipes
Experts say that such a vegetable is much more useful than white 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, a vegetable soup using this vegetable can be made in just half an hour.
So, to create delicious rich dish we will 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 - a bunch;
- fresh tomatoes - 2 small pieces;
- vegetable oil - add at your discretion;
- any fine salt - to taste;
- parsley, dill - to taste.
Processing vegetables
Dishes 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 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.
Sauteing part of the ingredients
Before cooking kohlrabi cabbage, some components 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.
Heat treatment of the whole dish
How to cook kohlrabi cabbage? To do this, 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.
The final step in preparing a delicious vegetable soup
Five minutes before the end of cooking vegetable soup, finely chopped spinach (or lettuce leaves), as well as leeks, should be put in it. After removing from the stove, boiled kohlrabi slices must be added to the dish. By the way, they can be served to the table and 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 more hearty meal, it can be cooked with beef or chicken.
After the vegetables are completely soft, the soup must be distributed on plates and served 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;
- non-sour apple - 1 large piece;
- freshly squeezed lemon juice - a 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 partially lose nutrients and vitamins. In this regard, experts advise using this product in its raw form.
So how is kohlrabi (cabbage) processed? Salad recipes recommend washing the vegetable thoroughly, peeling it from the stems and peel, and then grating it on a large grater. After that, 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 fat sour cream. After mixing all the components with a spoon, they should be put in a salad bowl and served at the table before the main hot dinner. Bon appetit!
Cooking the second dish in the oven
Is stuffed kohlrabi (cabbage) delicious? Recipes that involve the use of this vegetable include completely different ingredients. They can also fill this product and send it to the oven for baking. For this we 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 - about 50 g;
- hard cheese - 2 slices.
cabbage processing
To make such a second dish, you should know how kohlrabi cabbage is properly processed. How to cook it in the oven, we will tell below.
So, the vegetable should be washed well, cut off all the stems and the root part from it, and then peel it with 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 a kind of cups with walls of 1.4-2 centimeters.
Processing leftover vegetables
After the cabbage has been processed, it should be placed in salt water and left aside for half an hour (1 dessert spoon of salt should fall on 1 glass of liquid). While the kohlrabi is blanching, you need to start preparing the remaining ingredients. Therefore, it should be cleaned onion spicy and carrots, and then chop them finely. As for the chicken egg, it must be beaten strongly with a fork.
Sautéing vegetables
To make such a dish as tasty and fragrant as possible, some ingredients are recommended to be fried in butter beforehand. To do this, put the pan on the fire, melt the cooking oil, and then put the onions and carrots. By the way, the kohlrabi cabbage left after processing is also sent there. How to prepare these ingredients? They should be fried over low heat until the vegetables are golden and soft. Before turning off the stove, the sautéed ingredients must be poured with whipped chicken egg, flavor with fragrant ground pepper and petty sea salt. After quickly mixing all the components, they must be immediately removed from the heat.
Formation process
Now you know how kohlrabi is processed. What can be prepared from such a vegetable? There are many recipes thanks to which housewives can make an unusual dinner for their whole family.
To cook delicious baked cabbage, it should be properly stuffed. To do this, you need to remove the vegetable from salt water and rinse well again. Further, in its hollow middle part, it is necessary to place the browned products. And they must completely fill the kohlrabi.
Heat treatment of the second course
After the dinner is formed, it must be placed in a heat-resistant form. There should also be poured about 1 glass of ordinary drinking water. It is required to bake such a dinner in an oven preheated to 185 degrees until the main product is soft. A few minutes before cooking, put one small slice of cheese on its surface.
How to present the second dish to the table
Ready stuffed cabbage should be placed on small flat plates, and then served hot. Additionally, such a dish can be decorated with sprigs of fresh herbs and a mesh of mayonnaise. Bon appetit!
Healthy porridge for breakfast
About how to cook tasty soup for dinner, hearty stuffed vegetable and vitamin salad for lunch, we said. But how can breakfast be made using such a product? For this we need:
- round-grain rice groats - 1 cup;
- fresh kohlrabi - 200 g;
- filtered drinking water - 2 glasses;
- butter - to taste;
- country fat milk - 2 cups;
- salt and granulated sugar- apply to taste.
Preparing the Components
For the preparation of milk porridge, only round-grain rice groats should be used. 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 delicious milk porridge, you need to take thick-walled pan, pour water into it, add rice cereal and put the grated vegetable. After bringing the ingredients to a boil, they should be cooked for about 10 minutes. Next, you need to add fresh to the dishes. village milk, salt and granulated sugar to taste. After waiting for the 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. At the end, butter should be put into the milk porridge.
Final stage
Having removed the dish from the stove, it must be kept under closed lid about 10 minutes. Next, the milk porridge must be laid out on plates and served as a tasty and healthy breakfast. Bon appetit!
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.
Product General Information
Before telling you how to cook kohlrabi cabbage, you should tell a little about what such a vegetable is in general. Kohlrabi is called stalked cabbage, which came to our country from Italy. It has been cultivated in Europe since the 16th century.
A spherical thickened stem with a huge supply 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. So, only two months pass from sowing seeds to direct harvesting. For food, it is better to use tender and young plants with small stems. Such cabbage can be consumed raw, as well as stewed, boiled or fried.
Kohlrabi (cabbage): first course recipes
Experts say that such a vegetable is much more useful than white 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, a 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 - a bunch;
- fresh tomatoes - 2 small pieces;
- vegetable oil - add at your discretion;
- any fine salt - to taste;
- parsley, dill - to taste.
Processing vegetables
Dishes 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 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.
Sauteing part of the ingredients
Before cooking kohlrabi cabbage, some components 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.
Heat treatment of the whole dish
How to cook kohlrabi cabbage? To do this, 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.
The final step in preparing a delicious vegetable soup
Five minutes before the end of cooking vegetable soup, finely chopped spinach (or lettuce leaves), as well as leeks, should be put in it. After removing from the stove, boiled kohlrabi slices must be added to the dish. By the way, they can be served to the table and 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 with beef or chicken.
After the vegetables are completely soft, the soup must be distributed on plates and served 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;
- non-sour apple - 1 large piece;
- freshly squeezed lemon juice - a 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 partially lose nutrients and vitamins. In this regard, experts advise using this product in its raw form.
So how is kohlrabi (cabbage) processed? Salad recipes recommend washing the vegetable thoroughly, peeling it from the stems and peel, and then grating it on a large grater. After that, 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 fat sour cream. After mixing all the components with a spoon, they should be put in a salad bowl and served at the table before the main hot dinner. Bon appetit!
Cooking the second dish in the oven
Is stuffed kohlrabi (cabbage) delicious? Recipes that involve the use of this vegetable include completely different ingredients. They can also fill this product and send it to the oven for baking. For this we 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 - about 50 g;
- hard cheese - 2 slices.
cabbage processing
To make such a second dish, you should know how kohlrabi cabbage is properly processed. How to cook it in the oven, we will tell below.
So, the vegetable should be washed well, cut off all the stems and the root part from it, and then peel it with 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 a kind of cups with walls of 1.4-2 centimeters.
Processing leftover vegetables
After the cabbage has been processed, it should be placed in salt water and left aside for half an hour (1 dessert spoon of salt should fall on 1 glass of liquid). While the kohlrabi is blanching, you need to start preparing the remaining ingredients. Thus, you should peel the spicy onions and carrots, and then chop them finely. As for the chicken egg, it must be beaten strongly with a fork.
Sautéing vegetables
To make such a dish as tasty and fragrant as possible, some ingredients are recommended to be fried in butter beforehand. To do this, put the pan on the fire, melt the cooking oil, and then put the onions and carrots. By the way, the kohlrabi cabbage left after processing is also sent there. How to prepare these ingredients? They should be fried over low heat until the vegetables are golden and soft. Before turning off the stove, the sautéed ingredients must be poured over with a beaten chicken egg, seasoned with allspice ground pepper and fine sea salt. After quickly mixing all the components, they must be immediately removed from the heat.
Formation process
Now you know how kohlrabi is processed. What can be prepared from such a vegetable? There are many recipes thanks to which housewives can make an unusual dinner for their whole family.
To cook delicious baked cabbage, it should be properly stuffed. To do this, you need to remove the vegetable from salt water and rinse well again. Further, in its hollow middle part, it is necessary to place the browned products. And they must completely fill the kohlrabi.
Heat treatment of the second course
After the dinner is formed, it must be placed in a heat-resistant form. There should also be poured about 1 glass of ordinary drinking water. It is required to bake such a dinner in an oven preheated to 185 degrees until the main product is soft. A few minutes before cooking, put one small slice of cheese on its surface.
How to present the second dish to the table
Ready stuffed cabbage should be placed on small flat plates, and then served hot. Additionally, such a dish can be decorated with sprigs of fresh herbs and a mesh of mayonnaise. Bon appetit!
Healthy porridge for breakfast
We talked about how to cook a delicious soup for dinner, a hearty stuffed vegetable and a vitamin salad for lunch. But how can breakfast be made using such a product? For this we need:
- round-grain rice groats - 1 cup;
- fresh kohlrabi - 200 g;
- filtered drinking water - 2 glasses;
- butter - to taste;
- country fat milk - 2 cups;
- salt and granulated sugar - apply to taste.
Preparing the Components
For the preparation of milk porridge, only round-grain rice groats should be used. 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 delicious milk porridge, you need to take a thick-walled pan, pour water into it, add rice cereal and put 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 in the dishes. After waiting for the 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. At the end, butter should be put into the milk porridge.
Final stage
After removing the dish from the stove, it must be kept under a closed lid for about 10 minutes. Next, milk porridge must be laid out on plates and served as a tasty and healthy breakfast. Bon appetit!
Kohlrabi is a cabbage that you rarely see in domestic garden beds. Despite the taste similarity with the traditional white variety, kohlrabi is significantly superior to it in terms of healing and healing properties. The plant is also actively used in cooking. From the article you will learn what a ripe vegetable looks like in the photo, what are its benefits and harms, what recipes will allow you to fully reveal the vitamin potential of kohlrabi.
Characteristics and composition
Kohlrabi looks like a turnip. The name of this vegetable literally translates as "cabbage turnip". For food, the culture began to be grown in Europe in the 16th century.
Unlike turnips, the edible part of kohlrabi is not the root, but the stem. It has a juicy heart. The taste is similar to ordinary white cabbage, but does not leave bitterness.
Kohlrabi was nicknamed the cabbage queen, because in this family it is the most healthy and tasty. It is also called the "northern lemon" because of the rich content of vitamin C. However, in Russia the culture is not yet very popular. On the shelves of hypermarkets or vegetable shops, it is significantly inferior to white, Beijing, color and other varieties. But those who have tasted the taste and appreciated the benefits of kohlrabi quickly become admirers of this cabbage.
Attention! In addition to vitamin C, dietary qualities are valued in kohlrabi: the edible part of the plant contains about 41-42 kcal per 100 g. In a relatively large amount, cabbage contains vitamins A, B2 and PP, calcium, magnesium and iron, vegetable proteins, sucrose, fiber, minerals salt and sulfur.
Useful and unhealthy properties
Kohlrabi is usually eaten raw, peeled. In its fresh form, it is the most beneficial for health. It is recommended even for children and pregnant women. Without it, it is difficult to imagine the diet of a person who cares about proper nutrition.
Kohlrabi cabbage is not yet very common in our country
The main positive properties of cabbage with its regular use in food:
- normalization of digestive processes, functions of the liver and gallbladder;
- excretion of excess water from the body (with hypertension and diseases associated with the accumulation of fluid in organs and tissues);
- counteracting the appearance of cholesterol plaques on the walls of blood vessels;
- strengthening the heart muscle;
- lowering high blood pressure;
- counteraction to atherosclerosis;
- general strengthening of immunity, the fight against viruses;
- removal of toxins and toxins from the body;
- suppression of excessive appetite, fight against obesity.
Attention! Scientists confirm with experiments: kohlrabi is a remedy for intestinal cancer.
AT traditional medicine also use a decoction of the stem and tops of the plant. It helps with diseases of the upper respiratory tract, including tuberculosis. Plant juice is used for:
- cough;
- disorders of the spleen;
Cutaway kohlrabi cabbage
- kidney disease;
- anemia;
- beriberi;
- angina;
- cholecystitis and hepatitis;
- inflammation of the teeth and mouth.
Attention! Kohlrabi gruel is used as the main ingredient in anti-aging face masks. The juice of the plant cleanses the skin. It is used in lotions. home cooking, including frozen.
Allergic reactions or individual intolerance to kohlrabi are extremely rare. Among the prohibitions on eating this cabbage is only its effect on the acidity of the stomach. With an increased rate, eating a vegetable is not recommended. The use of kohlrabi for pancreatitis is also limited.
Kohlrabi in cooking
The stem of this cabbage can not be cooked at all. Cut into slices or cubes, grate, add to a salad with any fresh vegetables and herbs - and you're done. Taste qualities allow you to mix kohlrabi with both vegetables and fruits. For example, a salad with fresh kohlrabi, olive oil, nuts will become a vitamin storehouse on your table.
In addition, kohlrabi is fried in the form of pancakes, baked. Vegetables are stewed and stuffed. Stews are made from this cabbage and sauces are prepared on its basis. The plant can be stored frozen, canned and dried.
Kohlrabi is especially useful fresh
Where to start cooking:
- Pick a good plant sample. Best taste qualities It has a stem with a diameter of about 6 cm.
- Wash it and clean it from the ground.
- Cut off the leaves.
- Peel off the skin like a potato.
Advice. Culinary goals can adjust the condition of the fruit pulp. For example, a harsh and fibrous structure indicates overripeness. It is better to thermally process such a stem crop before eating: stew or boil.
To cook kohlrabi, you need to cut the fruit into strips. Boil cabbage until soft, usually no more than 5 minutes, but for overgrown fruits, the time should be increased. Boiled kohlrabi is used in the preparation of the popular puree soup. To do this, wipe two stems through a sieve. Then mix with a couple of glasses of water in which the cabbage was cooked, and boil for a couple of minutes over low heat. Mix and beat the yolk, half a glass of cream and 40 g of butter, then add all this mass to the kohlrabi. The soup is being refilled boiled mushrooms and served with croutons.
Chops are prepared from fried kohlrabi. To do this, cut the fresh fruit into plates about 1.5 cm thick. First, boil in salted water. Then rub with spices, dip in flour and in a stirred egg. Fry the resulting semi-finished products in oil. Sour cream and garlic sauce goes well with this dish.
Kohlrabi is excellent as a nutritional element for patients in the postoperative period. Also useful plant well support the body at the time of nervous and physical exhaustion.
Vegetables are essential for the normal functioning of our body. They contain fiber to help support digestion. Kohlrabi cabbage also contains great amount useful substances. Vitamins B and C, zinc, choline and other elements make this vegetable indispensable in the diet. Kohlrabi is fried, stewed and canned.
Kohlrabi bears little resemblance to ordinary cabbage. It looks more like a turnip. Even translated kohlrabi means "cabbage turnip". Despite this, the vegetable belongs to the closest relatives white cabbage. It tastes like a cabbage stump. Many people think that kohlrabi is a combination of radish and turnip flavor. The only difference from cabbage is the lack of bitterness in the kohlrabi fruit. It is easy to choose kohlrabi in supermarkets or markets. The vegetable is visually similar to a turnip with a spherical head of cabbage and several leaves at the top. The color of kohlrabi can be different: light green and dark purple.
In addition, this vegetable is unpretentious. It can easily be grown in the backyard. It grows in any soil. Another plus is the precocity of kohlrabi cabbage. Growing it yourself is also worth it because it is much cheaper than buying a vegetable. You can store kohlrabi in the refrigerator and basement.
In order for kohlrabi dishes to turn out delicious, you need to choose high-quality vegetables. They must not be overripe. Otherwise, the cabbage will turn out tough and dry in taste. You can determine maturity by the diameter of the head: it is better to choose small ones, 5-7 cm in size. Some gourmets also eat kohlrabi leaves. In young cabbage, they resemble spinach in taste.
How to cook kohlrabi?
The variety of dishes that can be prepared from kohlrabi is amazing. It is stuffed, eaten raw, fried, marinated. There are secrets that improve the taste of cabbage. Kohlrabi is cleared of leaves. The fruit itself is washed and cleaned. To do this, remove the peel. Wash the peeled cabbage thoroughly. The fruits oxidize quickly, so it is recommended to store them in water mixed with vinegar or lemon juice. Unpeeled heads of cabbage are stored in the refrigerator for 6-10 days.
To prepare salads, kohlrabi is grated and seasoned. vegetable oil. This dish tastes like a radish. If you want to boil kohlrabi, it is better to serve the vegetable chopped. It is ideal to cut it into layers or small cubes. Perfectly accentuates the taste cooked cabbage soy sauce and lime. Also, fish, shrimp, chicken go well with kohlrabi. The young leaves of this cabbage can be served as a snack. To do this, they are blanched in boiling water and mixed with butter. You can season kohlrabi salads with mayonnaise, olive oil, yogurt. fried cabbage served with cheese sauce.
Kohlrabi in sour cream
Compound:
- Kohlrabi - 1 pc.
- Onion - 1 pc.
- Sour cream - 200 gr.
- Vegetable oil, salt, pepper - to taste
Cooking:
- We clean the kohlrabi, cut off the upper peel and cut into layers. The layers should be no more than 0.5 cm. Salt the cabbage and set aside. We clean the onion and chop it in half rings.
- While the kohlrabi is salting, heat the pan and pour oil into it. Fry the onion until golden brown. Lay layers of kohlrabi on top of the onion. They should lie on it in one layer.
- Pour sour cream over cabbage and onion. Pepper to taste. Reduce the heat to a minimum, cover the pan with a lid and simmer the cabbage until tender. Turn off the fire after the kohlrabi becomes soft.
- Serve cabbage as a side dish for meat or as an independent second course.
Stuffed kohlrabi
Compound:
- Kohlrabi - 5 pcs.
- Minced meat - 300 gr.
- big bulb
- Carrot - 1 pc.
- Cheese - 200 gr.
- Tomato paste - 2 tbsp. l.
- Salt, spices - to taste
Cooking:
- Peel the kohlrabi, remove the skin. Cut each head into halves. Cut out the middle. Pour water into a saucepan, bring to a boil and season with salt. Dip halves of kohlrabi into boiling water and boil for 5 minutes.
- Next, take out the half-cooked cabbage and let cool. Peel and finely chop the onion. Three carrots. In a hot frying pan with oil, fry the onion first, then add the carrots to it. Put the mince over the vegetables.
- Fry, 5 minutes before done add tomato paste. Salt and pepper the filling to taste. Grease the mold with oil. Put the kohlrabi halves in it. Place the stuffing in the middle. We send the form to the oven preheated to 180 degrees for 30 minutes.
- The form can be covered with foil - so the dish will turn out juicier and more tender. After 30 min. get the form. Three cheese and sprinkle it on top of the stuffed kohlrabi. We send it to the oven for another 5 minutes.
- As an addition to such a dish, green vegetable salads or mashed potatoes.
kohlrabi salad
Compound:
- Kohlrabi - 2 pcs.
- Onion - 1 pc.
- Seasoning for salads
- Mayonnaise - 2 tbsp. l.
- Hulled sunflower seeds - 2 tbsp. l.
- Greens, salt - to taste
Cooking:
- Sprinkle the seeds on hot pan and fry without oil. Separate the cabbage from the leaves and grate.
- Pour the vegetable into a container, salt and leave for 10-15 minutes. Chop greens, mix with salad dressing and mayonnaise. After 15 minutes, season the grated kohlrabi with mayonnaise and herbs.
- Sprinkle the salad with roasted seeds and mix. Ready meal put in the refrigerator for 1 hour.
- Serve in a salad bowl or bowls.
Kohlrabi is valued not only for its taste. It is actively used in folk medicine. fresh cabbage improves digestion. It relieves inflammation and irritation of the mucous membrane, removes toxins from the body. Kohlrabi is recommended to be eaten to improve metabolism, prevent atherosclerosis, and hypertension. This vegetable improves the elasticity of blood vessels, while making them stronger. In addition, kohlrabi has a diuretic effect.
Many beneficial features kohlrabi do not change due to heat treatment. Vitamins may become a little less than in fresh vegetable. A decoction of the fruit even treats asthma. Fresh juice relieve inflammation of the oral mucosa.
Kohlrabi is simply indispensable for those who are losing weight. The reason is not only the low calorie content. In 100 gr. cabbage contains 27 kC. Thanks to tartronic acid, this product helps fight excess weight. After eating it, carbohydrates are not converted into fats.
The only contraindication to the use of kohlrabi may be individual intolerance. Also, cabbage should not be eaten by people who have problems with the gastrointestinal tract, for example, with gastritis, ulcers, pancreatitis.
