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

I offer you simple recipes for preparing kohlrabi cabbage with photos that will help you evaluate its taste.

Recipe for kohlrabi salad with photo

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

Ingredients

Step-by-step preparation

1. Take a small head of kohlrabi and cut off the skin with a special knife for peeling vegetables. It is more convenient and faster than usual. It doesn't matter what color your cabbage is. Both blue and green are in the middle of white.
2. Grate the cabbage on a coarse grater or for Korean carrots. We do this immediately into a bowl so as not to transfer it later.
   
   
3. Peel and grate one medium carrot in the same way. Try to choose a “blunt-nosed” vegetable. It will be juicier and sweeter.
   
   
4. Cut the cucumber into thin strips or small pieces. Sometimes you come across tart and bitter cucumbers. In order not to spoil the salad, I advise you to cut off the edge with the tail about a centimeter and cut off the peel a little from this side.
   
   
5. Finely chop a small onion.
   
   
6. Finely chop a bunch of all kinds of greens: dill, blue or green basil, parsley. It is better to tear the spinach and lettuce leaves with your hands.
   
   
7. Squeeze the juice from half a lemon and pour it into a bowl with vegetables. There is no need to do this directly into the salad, as seeds may get in. Salt and pepper to taste. If you plan to season with mayonnaise, then be careful with salt.
   
   
8. Add a couple of spoons of sour cream or mayonnaise and mix well. You can season with olive or vegetable oil.
   
   
9. Serve with slices of rye bread or any side dish.

Video recipe

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

Other options

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

You can also add kohlrabi to. Don't be afraid to experiment and add different ingredients. Any salad is considered an arbitrary dish, and each housewife prepares it in her own way.

Stewed kohlrabi recipe

Cooking time: 35 minutes.
Number of servings: 4.
Calories: 147 kcal per 100 g.
Kitchen tools: Bowl; whisk; knife; pan; cutting board.

Ingredients

Step-by-step preparation

Video recipe

Kohlrabi can be used to quickly prepare a delicious dinner for the whole family. Watch the video to see how easy it is to do.

Any cabbage contains a lot of vitamins, so it is recommended to include it in your diet, especially in winter. The site has recipes that you can use to cook broccoli in a frying pan or cook healthy and vitamin-rich broccoli soup with chicken.

Delicious kohlrabi casserole

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

Ingredients

Step-by-step preparation

Video recipe

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

You might also like -broccoli casserole- or the delicious -broccoli chicken-.

How to choose kohlrabi

This type of cabbage comes in green or purple color. Externally, kohlrabi looks more like a turnip or some kind of root vegetable than cabbage. Only the spreading leaves typical of this vegetable give it away. A few simple tips will help you choose the right ripe and usable heads.

• The size of the white-green fruit should not exceed 10-12 cm, and the optimal weight is approximately 150 g. For the purple variety, these values ​​may be slightly higher. Fruits that are too large are usually already overripe and very hard.
• There should not be even small spots on the surface. Such a vegetable may turn out to be rotten inside.
• Soft and limp kohlrabi is unsuitable for consumption. In the first case, it is completely spoiled and inedible, and in the second, it is dry and tasteless.
• Cracks indicate overwatering and tasteless pulp.
• Regardless of the color of the peel, its flesh is snow-white.

Choose smooth and firm fruits. Only in this case you will be able to fully enjoy their taste.

Beneficial features

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

There is also vitamins A, PP, B1 and B2, which are very beneficial for our body, including the nervous system and vision. Various enzymes and fiber have a beneficial effect on the digestive system. Tops are used in the complex treatment of lung diseases. Dietary qualities and easy digestibility make it possible to give this product to small children without fear.

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

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

Once a month, the site tells readers about interesting products and ingredients that are popular in the cuisines of different countries. They are also sold in our stores, but have not yet gained popularity on our tables. Let's meet!

How to choose

This vegetable is useful not only because it contains a huge amount of vitamins and minerals; it contains, for example, more vitamin C than oranges, and this is important on difficult November days. Unlike regular cabbage, kohlrabi is even recommended for people suffering from various inflammations of the stomach and intestines due to the valuable healing properties it possesses.

To enjoy cooking and eating this wonderful vegetable, choose it correctly. Kohlrabi should be young and juicy and in no case fibrous. You can focus on the size, the ideal is a little larger than a tennis ball. The larger the kohlrabi, the greater the chance of acquiring a product with an unpleasant texture. Not only the tuber itself is edible, but also the greens. However, if you just peel the tuber like a potato, grate it - and it is already edible, kohlrabi greens need to be cooked - we’ll tell you how a little later.

Kohlrabi is called differently in different countries. The German name for the vegetable has come into our language, which can be translated as turnip cabbage. This decoding is a useful hint for us, because it kind of hints at what can be done with kohlrabi. You can cook kohlrabi both like cabbage and like turnips - which means frying, steaming, stewing, boiling and eating raw.

And if you are interested in various recipes, then you should start with those regions that gave us its name, namely Germany.

A real hit with the Germans and Poles

And there in Saxony and Upper Pomerania it is customary to serve vegetables with white sauce, this manner is generally called “like a housewife,” which is intended to indicate the simplicity of execution and the absence of any restaurant complications. Kohlrabi is often prepared in the same way. First of all, the vegetable needs to be peeled, cut into cubes and boiled in salted water or broth for 8-10 minutes. Drain the water, but do not throw it away. Melt the butter in a saucepan and add a little flour, simmer for a minute. Then gradually pour in broth or kohlrabi water, a glass or two, and stir with a whisk. You should have a smooth, beautiful sauce. Now it remains to be salted, peppered and seasoned with nutmeg. Return the kohlrabi to the saucepan, stir until it is completely covered with the sauce, and simmer for another minute or two. And at the very end of cooking, sprinkle thickly with chopped parsley.

Kohlrabi plays an equally important role in the life of Poles. It is even often named among the ten most important Polish products. So you can prepare a simple side dish from it in the Polish way - peel it, cut it into cubes and fry it in melted butter with a pinch of salt and sugar until soft.

But Polish chef Bogdan Galyazka offers an interesting version of stuffed kohlrabi. To do this, you first need to boil the cabbage in salted water for about 15 minutes, remove it, cut off the top and remove the core. Mix ground beef and pork with half-boiled rice and chopped parsley, salt and pepper. Stuff the kohlrabi with the resulting minced meat, place in a baking dish, pour in one and a half cups of broth and place in the oven to bake for 15 minutes. Then take out the kohlrabi, add a cup of 20% sour cream to the sauce and return to the oven for another 5-7 minutes.

A frequent guest on the tables of Jewish families

Kohlrabi also entered Ashkenazi Jewish cuisine - which is not surprising, given the popularity of the vegetable in Poland and Germany. This is the dish prepared in Jewish families for Shabbat or Hanukkah, a holiday celebrated in December. For it you need to soak dry mushrooms, 50-60 grams. Then take a kilogram of kohlrabi, carrots and potatoes. Peel all the vegetables and cut into cubes about one and a half to two centimeters in size. Pour vegetable oil into a saucepan, add chopped onion and simmer for a couple of minutes. Then add all the vegetables, salt and pepper and simmer, stirring, over medium heat for about seven minutes. Crush the vegetables with a teaspoon of sugar and a couple of teaspoons of flour and mix. Add the mushrooms, pour in three cups of vegetable or chicken broth and simmer for about 20 minutes over low heat until the vegetables are soft. Serve the finished dish with a generous amount of parsley and pepper again, sparingly.

Kohlrabi was loved not only in Jewish families, but also in the East. For example, for many families from the Iranian city of Mashada, one dish of kohlrabi has become a unifying symbol. After pogroms in the 19th century, many local Jews were forcibly converted to Islam, but they continued to practice their religion in secret. And they prepared a stew called Sholov Nohodov for Shabbat, and passed the recipe on to the children.

For it you need to take a couple of good beef bones and 700-800 grams of meat, not dietary, with fat. Two glasses in advance, preferably overnight, of soaked white beans and chickpeas, as well as the whole onion. Place it all in a thick-walled pan and add water so that it covers the contents of the pan by about five centimeters. Let it boil, skim off the foam. Reduce heat to low and simmer the stew for about four hours. Then remove the bones from the broth, let it cool slightly and skim off excess fat from the surface of the broth. Season the broth with salt, pepper and turmeric. Add the kohlrabi cabbage, peeled and cut into large pieces, return to the heat and let simmer for about 15 minutes. Now it’s the greens’ turn. We will need a large bunch of green onions and equally large bunches of cilantro and dill. All this needs to be chopped and added to our stew. If the kohlrabi was with greens, that’s great. The leaves need to be washed, cut, doused with boiling water and also placed in the sholov nokhodov. Simmer for another 15 minutes and then serve, placing the stew on a plate with prepared basmati rice. Be sure to pour the broth on top of the rice, like a sauce.

Inspires chefs

Swedish chef Per Steergard suggests adding kohlrabi to traditional Swedish potato salad with dill. To do this, kohlrabi needs to be peeled, cut into 1 cm cubes and fried in butter until soft. Place in a bowl, add boiled potatoes, dill and kohlrabi leaves, season with salt and black pepper and keep in the pan for another minute or two.

The interesting texture and unusual taste of kohlrabi attract chefs all over the world. Mario Batali, a famous American chef and connoisseur of Italian cuisine, proposed a “southern version” of cooking a vegetable - kohlrabi al forno. For it, kohlrabi needs to be cut into slices, mixed with salt, pepper, olive oil and chopped sage, sprinkled with grated Parmesan and baked in the oven.

In Kashmir they eat three times a week.

But if we return again to regional preferences, we cannot forget something important. Kohlrabi is one of the staples of Indian Kashmiri cuisine. This cabbage is valued there, loved and prepared in different ways. How could it be otherwise - after all, this product is on the table of Kashiri residents three to four times a week. For the next dish you need kohlrabi with leaves. Half a kilo of kohlrabi is peeled and cut into small slices. The leaves should lie aside for now. Heat vegetable oil in a saucepan, add half a teaspoon of astafoetida and after 30 seconds kohlrabi. Fry it until golden brown, add a few cups of water and add dried chili pepper. When the water boils, salt it, put chopped kohlrabi in a saucepan and cook for about half an hour.

It’s worth asking even a child what the tastiest part of cabbage is, and he will answer without hesitation - the stalk. This is true, but eating cabbage stalks is unsafe in our time. After all, this part contains the maximum amount of nitrates and other toxic substances. But cabbage has a relative whose taste is exactly like the taste of a cabbage stalk, only it is more tender and much juicier. This is kohlrabi.

This vegetable is a so-called stem fruit. The core of this fruit is tender and juicy, very pleasant to the taste. Northern Europe is considered the birthplace of kohlrabi. The name translated from German is interpreted as “cabbage turnip”. The first mention of this vegetable was recorded in 1554, and literally a century later, kohlrabi spread throughout almost all of Europe, right up to the Mediterranean.

This type of cabbage appeared in the human diet several centuries before the beginning of our era, and there is information that the inhabitants of the Roman Empire were the first to grow it - they generally loved cabbage. They called kohlrabi “caulorapa” - stem turnip, and the modern name of the plant comes precisely from the ancient Roman one.

By appearance kohlrabi cabbage it really is very reminiscent of a turnip or radish, and its taste can be compared to the stalk of ordinary cabbage, but it is more tender and sweet. The so-called kohlrabi stem is eaten - a thickened stem that has a spherical shape and grows above the ground - just like a head of other types of cabbage.

The coloring of the kohlrabi stem can be very attractive.: light green, raspberry, dark or light purple, and the flesh of kohlrabi is always white, very juicy and with a pleasant taste. It contains more nutrients than white cabbage, but there is no bitterness or pungency - thanks to the high sucrose content.

This vegetable is very unpretentious, is resistant to pests and diseases and grows successfully even in northern regions, thanks to its rapid ripening. It fits perfectly in the garden with other crops. But, unfortunately, despite all its advantages, kohlrabi is not valued at the proper level. It is grown here only at an amateur level.

Composition and beneficial properties

Kohlrabi contains a large amount of vitamin WITH. It contains more vitamin C than lemon and orange, and very few calories - about 45 kcal per 100 g of product.

Kohlrabi has a very rich composition- it is literally loaded with vitamins and minerals. In addition to proteins, fats, carbohydrates, dietary fiber, kohlrabi pulp contains starch, natural sugars, enzymes, organic acids; vitamins A, C, E, K, PP, B vitamins, beta-carotene; macroelements - calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur; trace elements - iron, zinc, iodine, copper, manganese, selenium, fluorine, molybdenum, boron, aluminum, cobalt. Kohlrabi contains enzymes, a large amount of plant proteins and carbohydrates.

Useful properties and treatment of kohlrabi cabbage

Kohlrabi cabbage is a godsend for obese people, as well as for those who want to get rid of excess weight and maintain a slim figure.

In addition to being low in calories, it contains tartronic acid, a substance that nutritionists call magic because it prevents carbohydrates from being converted into fat. This acid is also present in some other vegetables and fruits: cucumbers, eggplants, apples or quinces, but kohlrabi is especially rich in it. If you prepare a kohlrabi salad with apples and fresh cucumbers, then this combination will really quickly help you magically lose weight.

Kohlrabi has a diuretic effect, cleanses the intestines of toxins, relieves inflammation in gastrointestinal diseases, normalizes blood pressure and makes the whole body stronger and healthier. Kohlrabi is digested not in the same way as white cabbage, but much easier, without causing bloating in the intestines and flatulence.

Research in gastroenterology shows that Eating kohlrabi significantly reduces the likelihood of developing colorectal cancer., since it contains many sulfur compounds; as well as cancer of the lungs, breast, bladder and male genital organs.

The functions of the liver and gall bladder are also restored when consumed kohlrabi; appetite improves; diseases such as chronic gastritis, peptic ulcer of the stomach and duodenum, cholelithiasis are alleviated.

Slice kohlrabi can be given to children before meals, especially those who often refuse to eat main dishes.

Kohlrabi juice

Kohlrabi juice is also healthy and has healing effects.: the calcium contained in it is in an easily digestible form, and actively takes part in the formation of bones and teeth. In general, in terms of calcium content, kohlrabi can be compared with dairy products, eggs and cheese.

For the same reason kohlrabi and its juice are very important in the diet of pregnant women and people prone to osteoporosis.

The beneficial effects of kohlrabi cabbage

The range of beneficial effects of kohlrabi cabbage is very wide.: it helps with a lack of vitamins, has an anti-inflammatory effect, relieves swelling, removes toxins, destroys some pathogens, resists the development of atherosclerosis, improves blood composition and strengthens the immune system.

Regular consumption of kohlrabi improves metabolism, the functioning of the nervous system is restored; it is also recommended after infectious diseases, kidney disease, diabetes and anemia.

Helps remove excess fluid from the body due to its potassium content, and a large amount of fiber prevents the accumulation of cholesterol deposits.

In folk medicine, a decoction kohlrabi and its tops were previously successfully used to treat tuberculosis and bronchial asthma.

Kohlrabi is very easy to digest and does not cause flatulence, like most of its counterparts. This vegetable is a wonderful product for dietary and baby food.

Recipes with kohlrabi

Young leaves can also be eaten kohlrabi, and not just the stem fruit: they are put in soups and borscht, and the more mature leaves are boiled or stewed, and then chopped and used to prepare side dishes, pancakes, and vegetable cutlets. In addition, the leaves contain more vitamin C than the stem fruits themselves.

Before cooking, kohlrabi is peeled.. In Germany they love stuffed and baked kohlrabi, and in France they add it to salads, cook roasts with it, and even make soup.

Kohlrabi recipes a bunch of. In cooking, kohlrabi is used in different forms.: it is baked, stewed and fried, even stuffed, but it is best to use it raw, to prepare various vitamin and dietary salads - with carrots, green onions, dill, celery, apple and cucumber. It makes tender and juicy salads that can be seasoned with either vegetable oil or mayonnaise.

Kohlrabi is undoubtedly a component of proper nutrition. This vegetable stores well and can please our eyes and, of course, the body almost throughout the year.

Braised kohlrabi

Peel the top layer of 4-5 medium kohlrabi, cut it into slices, add salt and bread each in flour. Melt 2 tbsp in a frying pan. butter and lightly fry the cabbage slices in small portions. When ready, transfer each portion to a saucepan, sprinkling with ground cinnamon and pepper. Mix a quarter cup of sour cream with 2 tsp. tomato sauce and pour this mixture over the kohlrabi. Cover the pan with a lid and place on low heat. Simmer for 30-40 minutes until the slices are soft; when serving, sprinkle with chopped dill, green onions or parsley.

Korean salad with kohlrabi

Among the recipes with kohlrabi there are a lot of fresh salads. This one is the simplest, and at the same time very tasty and healthy.

Peel 1 large carrot, 2 cucumbers and a small 200 gram kohlrabi. Grate the cabbage and carrots on a Korean grater, and cut the cucumber into thin strips. Finely chop the parsley and dill. Combine all ingredients, add salt, pepper, sugar to taste. Stir and season the salad with 2 tbsp. vegetable oil and a small amount of lemon juice.

Kohlrabi puree soup

This recipe with kohlrabi is not quite ordinary, since traditional clear soups are usually prepared with cabbage. Try it, you will probably like it.

Peel 3 potatoes, a head of onion and one medium head of kohlrabi, chop the vegetables as desired and fry in any butter or vegetable oil. Place them in a saucepan, pour 1 liter of vegetable broth into it and simmer for 10 minutes, covering the saucepan with a lid. Then pour in 5 tbsp. white wine, salt and pepper to taste. Using a blender, turn the contents of the pan into a smooth puree. If you don't have a blender, you can puree everything through a sieve once the soup has cooled. In this case, it will need to be boiled again. Add 10 tbsp to the finished puree soup. whipped cream, pour it into plates and put in each greens and chopped sausages or hunting sausages.

Kohlrabi in batter

A very simple and tasty dish - kohlrabi in batter.

Large fruit pre-peeled and cut into slices kohlrabi Boil in a little salted water for a few minutes, then dip each round in beaten egg, roll in flour and fry in oil until golden brown. This kohlrabi is served cold, with sour cream or lemon juice, sprinkled with fresh dill or parsley. You can use it as a side dish for meat.

By the way, with meat kohlrabi it goes well together - nutritionists rate this combination of products “A”, since the substances contained in this cabbage help the body easily digest meat dishes, without any harm to health.

Kohlrabi salad with bacon

Very good salad kohlrabi with bacon - try making it at home.

To prepare 2 servings of salad you will need 100 g of bacon, 200 g of kohlrabi and carrots, a little sour cream and ground cumin - 0.5 tsp. Diced bacon is fried in a frying pan and placed on a paper napkin to dry and remove excess fat. Carrots and kohlrabi, cut into thin strips, are blanched in boiling water for several minutes, then cooled and also dried. Vegetables are mixed with bacon and cumin, and the salad is seasoned with sour cream.

Kohlrabi and mushroom stew

Ingredients:

• kohlrabi - 1.5 kg;
• dried mushrooms - 20 gr.;
• cream - 200 gr.;
• wheat flour - 1 tbsp;
• dry white wine - 5 tbsp;
• pepper;
• salt;
• greenery.

Preparation:

Soak the mushrooms in warm water, then cook for half an hour. Cut the peeled kohlrabi into cubes and boil in salted water.

Cut the boiled mushrooms into strips, strain the mushroom broth. Saute the flour, add wine, 200 g of mushroom broth, cream and 400 g of kohlrabi broth, cook, stirring, for 10 minutes.

Add kohlrabi, mushrooms to the resulting sauce, add salt and pepper and simmer for another 10 minutes. Serve the finished stew with young boiled potatoes and chopped herbs.

Ingredients:

• pork - 200 gr.;
• beef - 200 gr.;
• kohlrabi - 10 pcs.;
• rice - 50 gr.;
• onion - 1 pc.;
• tomato paste - 50 gr.;
• butter - 100 gr.;
• greenery;
• salt;
• pepper.

For the sauce:

• butter - 1 tbsp;
• broth - 1 l.;
• sour cream - 5 tbsp;
• flour - 1.5 tbsp.

Preparation:

Peel the kohlrabi, cut the top and remove the core. Pass the meat through a meat grinder along with the onion, mix with scalded rice and chopped parsley, add salt, pepper and stir.

Stuff the kohlrabi with the resulting minced meat, fry until golden brown and transfer to a saucepan.

To prepare the sauce, mix tomato paste and flour with oil, dilute with broth, add salt, pepper and simmer over low heat. Then strain.

Place the fried kohlrabi in the oven and pour the sauce on top. Bake for 20 minutes. Serve with sour cream.

Ingredients

• kohlrabi - 1 pc.;
• salmon - 100 gr.;
• milk - 2 tbsp;
• egg - 4 pcs.;
• greenery;
• nutmeg;
• salt;
• pepper.

Ingredients:

Cut the peeled kohlrabi into slices and fry until golden brown. Season with pepper, salt and nutmeg.

Beat eggs with milk in a bowl, add salt and pepper. Cut the salmon into strips.

Pour beaten eggs into a heated frying pan.

Place kohlrabi mugs on plates, top with scrambled eggs, salmon and garnish with herbs.

Ingredients:

• kohlrabi - 400 gr.;
• carrots - 200 gr.;
• apples - 1 pc.;
• lemon juice - 1 tbsp;
• sour cream - 150 gr.;
• salt.

Preparation:

Peel the kohlrabi and carrots and chop them into strips on a coarse grater. Also peel the apple, remove the core and chop it on a coarse grater. Mix all ingredients, add lemon juice, salt and season with sour cream.

Ingredients:

• 1 kohlrabi
• 1 avocado
• Red onion (quarter of an onion)
• A little lemon juice
• 2 tbsp. l. olive oil
• Salt and pepper to taste

Cooking method:

Grate the kohlrabi on a coarse grater, cut the avocado into small cubes, and the onion into thin half rings (do not add a lot of it, just a little for a hint of flavor). Mix everything, season with olive oil and lemon juice, pepper and salt to taste.

Pickled kohlrabi

METHOD OF PREPARING THE RECIPE:

Young kohlrabi is cleaned, washed and cut into small slices. Dip into water slightly acidified with vinegar and cook for 5 minutes.

The cabbage is drained in a colander, allowed to cool and placed in jars. Water, sugar and salt are boiled and cooled, 5% or fruit vinegar is added and kohlrabi is poured.

It is better to make the preparation in small jars; in this case, you can get kohlrabi of different tastes and aroma by adding dill, or cloves of garlic, or leaves of basil, tarragon, or lovage to the jars or an umbrella. The jars are closed and stored in the cold.

For the marinade: for 1 liter of water - salt 50 g, sugar 80 g, vinegar 5% or fruit vinegar 100 g, spices, herbs, berries to taste.

kohlrabi pancakes

kohlrabi 500 grams
one apple
wheat flour three tablespoons
milk
0.5 cups
two eggs
sugar two tablespoons
butter one tablespoon
vegetable oil three tablespoons
sour cream
200 grams
salt to taste

step 1
Peel the cabbage and apple and cut into slices. fry the kohlrabi in hot butter for 6 minutes. add the apples and cook everything together for another 8 minutes.
step 2
separate the yolks from the whites. beat the whites into a fluffy foam.
step 3
rub the cabbage and apples through a sieve. add flour, milk, yolks, sugar and a pinch of salt. Mix everything well and combine with the whipped egg whites. heat vegetable oil in a frying pan. Use a spoon carefully
Place the dough in the pan and bake the pancakes until golden brown, 2 minutes each. from each side. Serve the prepared pancakes with sour cream.

Kohlrabi salad with apples, chicken and nuts

Ingredients:

400 g kohlrabi

2 apples (150 g each)

2 tbsp. l. lemon juice

80 g shelled walnuts

1 bunch of green salad

2 chicken breasts (150 g each)

2 tbsp. l. butter

3 tbsp. l. white wine vinegar

6 tbsp. l. olive oil

1 tbsp. l. chopped green onions

Salt, freshly ground pepper

Preparation:

Wash the apples, cut into 4 parts, remove the core. Cut into slices and sprinkle with lemon juice. Peel the kohlrabi, cut into 4 parts and grate on a coarse grater. Chop the nuts coarsely.

Tear the salad coarsely with your hands, wash and dry.
Cut chicken breasts into strips.

Melt the butter in a frying pan and fry the chicken on all sides for 3-4 minutes. over medium heat. Place on a paper towel and dry.

Prepare salad dressing by mixing vinegar, olive oil and green onions. Season with salt and pepper, then add the nuts to the sauce.

Mix green salad with apples, kohlrabi and chicken.

Pour over the prepared dressing, stir and serve.

Kohlrabi cabbage is not as popular in Russia as, for example, in European countries. Therefore, many people do not know what they cook from this culture. This type of cabbage has many beneficial properties, and due to its low calorie content it is used in dietary nutrition. “Popular about health” will tell you what can be prepared from kohlrabi cabbage, and the recipes described in this article will help you, as they are simple and accessible.

Vegetable soup with kohlrabi cabbage – set of products

This recipe will be appreciated by those who adhere to a healthy diet. We will prepare the first dish from only vegetables. So, let's prepare the ingredients: you need an onion, one medium-sized carrot, three kohlrabi cabbage, a leek, a celery root, a little fresh spinach (50 grams), potatoes - a couple of tubers. You will also need a piece of butter and a tablespoon of tomato paste. Add salt to taste.

We will wash and peel all the vegetables. Let's do the cutting - chop the potatoes into large cubes, chop both types of onions into smaller pieces, cut the carrots into strips, and cut the celery in a convenient way.

All these vegetables must be fried in butter. Wait until the onion changes color and turns golden, add the tomato, simmer a little and turn off the burner. Place a pan of water on the stove (you will need about one and a half liters). Let's wait until it boils, add salt and favorite spices to taste. Place the potatoes into boiling water. Cut the kohlrabi into thin slices and add to the soup. We also send roasted vegetables here. Cook everything together for 20 minutes. At the very end of cooking, chop the spinach and add it to the soup. In three minutes the dish will be ready. If you like heartier dishes, add a spoonful of rich sour cream to the plate when serving.

Try making kohlrabi salad!

In its fresh form, this vegetable is even healthier, and therefore it is worth taking note of the recipe for salad with kohlrabi cabbage. The following ingredients are needed: 400 grams of cabbage, one carrot, two sweet apples, vegetable oil, salt, a tablespoon of lemon juice.

After washing, peel the cabbage turnips and cut into thin strips. We do the same with carrots. We remove the seeds from the apples, grate them and immediately mix their pulp with lemon juice. Combine the ingredients together, add butter and a little salt.

Let's look at how else to prepare a dish with kohlrabi. This is an interesting salad recipe, it is not only healthy, but also tasty and beautiful.

Salad with kohlrabi, vegetables and corn

Prepare the ingredients according to the list: 1-2 small heads of kohlrabi, 1 carrot, 1 sweet and sour apple, a jar of canned corn, 50 g rye crackers, a spoonful of lemon juice, mayonnaise.

After peeling the cabbage, grate it on a coarse grater. We do the same with the apple, making sure to remove the core. To avoid darkening, immediately mix the apple pulp with lemon juice. Peel the carrots and grate them on the same grater. Place all the vegetables in a salad bowl, add corn kernels, crackers and mayonnaise, mix.

Fried breaded kohlrabi slices

Many people love the taste of fried cabbage. It looks a little like cauliflower if you cook it this way. Ingredients: 3-4 heads of kohlrabi, a tablespoon of salt, a mixture of peppers to taste, 3 tablespoons of flour and the same amount of breadcrumbs, 2 eggs, vegetable oil.

We peel the heads of cabbage and wash them. Cut them into circles, the thickness of which should not exceed 1 centimeter. You need to boil water in order to pre-stew the chopped vegetables in it. One or one and a half liters is enough. The water needs to be salted. Place cabbage circles in boiling water and cook for 10 minutes. They should become soft.

At this time, beat the eggs and add a little salt. Combine flour and crackers in a bowl. Place the cabbage in a colander and let the water drain. Then heat a frying pan on the stove and add oil. Dip each cabbage circle into beaten eggs and then into the mixture with breadcrumbs. Place in hot oil and fry on each side until golden brown. The crispy delicacy is ready. It can be served with meat or eaten plain with sour cream.

Here's another cabbage dish.

Pickled kohlrabi cabbage

Pickled vegetables are a great appetizer. Why not make it using a recipe using kohlrabi cabbage? It is so juicy, and in a marinade it is absolutely incomparable! Ingredients: 500 g cabbage, 2 carrots, 1 large beet, 4 cloves of garlic. For a tasty marinade – water – 500 ml, vinegar – 50 ml, sugar – 2 tablespoons, salt – teaspoon, allspice – 6 pcs., bay leaf – 1.

We wash and peel the vegetables. Cut them into large pieces, blanch in boiling water for 3 minutes, and drain in a colander. Place spices and garlic at the bottom of the jar. We put vegetables there. Make the marinade by pouring water into the pan. Bring it to a boil, add sugar, salt, dissolve the bulk ingredients, and then pour in the vinegar. Let's try. If necessary, add sugar or salt immediately. Pour hot marinade over vegetables. After cooling, the product is stored in the refrigerator. You can taste it the next day.

That's how many recipes you've learned from kohlrabi cabbage today, but that's only a small part of all that you can find. This vegetable is quite versatile, tasty and healthy. What can you cook from kohlrabi? Anything - soup, various salads, side dishes, preserves. Try it, you will definitely like this vegetable in different forms.

Kohlrabi recipes with photos on the site are not limited to a simple salad. Pay attention to the recipe for stuffed kohlrabi. In most kohlrabi dishes, the cabbage is eaten raw. In some recipes, kohlrabi is boiled, stewed and fried. Kohlrabi is a stem-bearing cabbage native to Italy. In Europe it has been cultivated since the 16th century. A thickened spherical stem with a supply of nutrients is formed in the first year of life. After its formation, the top temporarily stops growing and a thickening forms on the plant. Kohlrabi is a very early ripening crop - only two months pass from sowing the seeds to harvesting the early varieties. It is better to use young and tender plants with small stem fruits.

Buckwheat porridge can be supplemented with vegetables, which will only benefit it. Among vegetables, in addition to traditional onions and carrots, you can add young cabbage to the cereal, after stewing it with the addition of vegetable oil. This recipe is suitable not only for

chapter: Buckwheat dishes

The recipe for velvety carrot soup with the addition of other vegetables (kohlrabi cabbage and canned corn) will appeal to lovers of thick soups. The soup is boiled in water, but heavy cream is added at the end, which makes the dish more nutritious. Plate of carrots

chapter: Cream soups