How to cook kohlrabi? Cabbage kohlrabi: how to cook, recipes

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

The use of cabbage turnips

Than this vegetable is good? In addition to low calorie, kohlrabi boasts that it contains a lot of unique substances. It has fructose - hence this delicate, sweetish taste. 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 colon cancer. The content of kohlrabi vitamins can not be overestimated: there is all the group B, which is useful for memory, hair and nails, aggravating vision A, and also PP, K and E. In periods of the flu, be sure to include kohlrabi in your diet - in this cabbage there is more vitamin C, Than in citrus. And, unlike the white-headed, it does not cause bloating and flatulence. There is only one contraindication of 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 manipulation

Whatever they make of this vegetable! Soups, a variety of side dishes for fish and meat, vegetable stews, delicious salads, casseroles. But before you think what to cook from kohlrabi, you need to pre-process this vegetable. By the appearance of cabbage you can not tell exactly where it should be used - in soups, salad or stew. Of course, those who care about a healthy diet, can eat it and in its raw form. But from the heat treatment its useful qualities are not lost anywhere - and this is another plus of kohlrabi, queen among cabbage. It can be eaten boiled, marinated, baked, fried, stewed. But whatever we cook from it, we first need to wash it, cut off the leaves, and then clean it like a potato. Now feel the flesh. If it is fibrous, too rigid, then we are dealing with an overripe fruit that is suitable for soup or stew. And if the pulp crisply has a fresh cabbage smell, you can safely use it for salads.

Kohlrabi soup with mushrooms

For the first dishes this cabbage is boiled or stewed. The time of heat treatment depends largely on the "age" of the vegetable. Nutritionists recommend cooking cabbage for no more than five minutes, but the dishes from kohlrabi will not be so tasty if the cabbage gets stuck in the teeth. A quarter of an hour is enough time for cooking the whole vegetable. If you decide to put out kohlrabi, you must pre cut it with straws and protect under a lid with a little water. So, in this recipe, we recommend cutting two peeled cabbages into large pieces and boiling them until ready. Then take the kohlrabi out of the broth and wipe it through a sieve. In puree, add three and a half cup of broth, salt and boil for 3-5 minutes on low heat. In a separate bowl, release the egg yolk, whisk it with half a glass of cream. Pour this mixture into a hot but not boiling soup. Boil mushrooms cut into slices in a plate. Fill with soup, sprinkle with croutons.

Chops

If you are a convinced vegetarian, do not worry about what to cook from kohlrabi. Here's a recipe for very tasty vegetable chops. Prepared cabbage slice plates about a centimeter thick. In a saucepan, boil the water, salt it in moderation, drop the laurel leaf. Gently lower the kohlrabi washers. Cook this way for about five minutes, and then just as cautiously catch a noise. Let them cool down a little and drain on the sieve. In one bowl, whip the egg with a fork, and in the second mix half a cup of flour, a pinch of salt, black pepper, hops-suneli, and other condiments to taste. In the frying pan, heat vegetable oil. Roll every kohlrabi piece in breading, and then dip into the egg. Spread into a pan and fry, as chops, until a ruddy brown. This dish is best served with sour-garlic sauce or mayonnaise.

Cabbage and meat pie

How to cook kohlrabi if the vegetables are too old? It will make a lovely casserole or pie. Four potatoes and 600 grams kohlrabi cut into cubes and dip into boiling salted water. Boil until done. Drain the broth, and vegetables in the blender (or crush). Add the egg, three tablespoons of couscous (you can replace the usual manga). Leave for a quarter of an hour before swelling. Pour in a glass of flour, knead the dough. Take it to the refrigerator for half an hour. Then roll out the dough and add half a glass of flour. Form for baking grease with butter, sprinkle with mango or couscous. Put the dough, decorating the sides. In a pound of minced meat, add a chopped onion and greens. Blind small meatballs, roll them in flour, fry in vegetable oil. Cut one Bulgarian pepper into strips, add a little chopped onion, tomato, peeled, 2 tablespoons of tomato paste, salt and pepper. Pour a quarter of a glass of cream, put a spoonful of couscous and put it out for about five minutes. Shake the egg in the bowl with a fork. Dilute it with an incomplete glass of cream. In the pie shape, lay the meatballs. Top with stewed vegetables and pour with egg-and-milk sauce. Put the baking tray in a preheated oven to 200 C and bake for 40 minutes. Then sprinkle with hard cheese and continue to cook the cake to a ruddy hat.

Salad with apples and nuts

Here is the answer to the question about what to cook from kohlrabi, for fans of healthy food. Cabbage here does not need to be heat treated, which means 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 peel, cut into strips, sprinkle with lemon juice, so it does not turn black. A handful of nuts to crush in a mortar is not very shallow. Cut one hundred grams of cheese into small cubes. You can add a handful of washed raisins. Mix all the ingredients, pour the salad with 3-4 tablespoons of olive oil, add salt, season with black pepper. Serve with mint leaves.

Festive salad

Here are more recipes for how to cook kohlrabi in its raw form. Salad with chicken and pineapple can replace a light lunch or be a good snack for a festive table. Two tubers of cabbage turnip we clean, shinkuem on a grater. 250 g of boiled chicken fillet cut into pieces. Three hundred grams of pineapple rings are shredded by segments. We mix everything in a beautiful salad bowl. In a separate bowl, add seven pinch of mayonnaise with a pinch of hot red pepper. Spread gently over the top of the salad. We decorate with cranberries and chopped fresh greens of dill and parsley. You can also rub on top of cheese and boiled egg. We remind you that it is best to use young, juicy cabbage for salads. And in food from such a vegetable you can use not only "turnip", but also gentle green tops. Chop the leaves together with the rest of the greens.

Soup "Summer noon"

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 and keep the leaves. Two apples are released from the peel, cut into cubes, like kohlrabi. We dissolve in a stewpan 3 tablespoons of butter, stew for 5-6 minutes fruit and vegetables. Fill any broth (800 ml). Bring to a boil, add 400 ml of cream. As soon as it starts bubbling again, we remove it from the fire and we rub it with a blender. The leaves of kohlrabi and parsley are finely sliced, mixed with 250 g of cottage cheese and half a glass of sour cream. We fill this mass with soup. Correct salinity and sharpness. Finished soup sprinkled with crushed nuts and nutmeg. You can serve with pampushkas or buns, rubbed with garlic.

Dishes from kohlrabi in multivarka

All the above dishes (except salads) can be prepared with the help of a cooking appliance. In order to understand what mode to use and what time to install, we will give one more way. Two kohlrabi tubers are cleaned, cut into cubes, and the bulb is random. In the cup of the multivark, melt the spoon of butter, mix it with the same amount of vegetable, fry onions. We add kohlrabi. We use the same "Hot" mode when the multivark cover is open. Salt, pepper, pour a mixture of an equal amount of broth and sour cream (about half a glass of each ingredient). Close the lid, put the "Quenching" mode for half an hour or forty minutes. In the plates we put half the boiled egg, fill it with soup ready, and decorate with greens.

Blanks from kohlrabi for the winter

For long storage use stekloplody, painted in violet color. Cabbage is placed in a basket, poured with moistened sand and lowered into a cellar. In the vegetable compartment of the refrigerator, cabbage does not lose its valuable taste qualities for about a month. You can freeze it in a freezer, but for this the turnip is cleaned, cut into small pieces and laid in a plastic bag.

You can stock up on winter and dried kohlrabi. Blanks - peeled thin slices - blanch five minutes in water with lemon juice. Then cool under a stream of ice water and dry it on a towel. Then lay 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 salads-spin. Kolrabi marinated is very easy to prepare. We take young stems, clean them, cut them into slices. We bring the water to a boil, a little acidified with vinegar. Let's drop slices of kohlrabi there and cook them for five minutes. We put it back in a colander and cool it, then we put it into prepared banks. Marinade do this: a liter of water boiled with 50 grams of salt and 80 grams of sugar. Cool, add 5% vinegar (100 grams). In the banks we put an umbrella of dill, a slice of garlic, a leaf of basil and marjoram. Fill the marinade to the top, cork.