Not so long ago, on the shelves of our stores, or rather hypermarkets of foreign trading networks, a vegetable appeared that looked like turnip. This is kohlrabi cabbage. How to cook such an exotic? This will be the topic of our article. The homeland of kohlrabi is the warm Mediterranean, but in the northern countries of Western Europe it appeared due to the cultural influence of Ancient Rome. The Germans brought this vegetable to us. The very name "kohlrabi" of German origin. Literally translated as "cabbage turnip". Outwardly similar, but the similarity is limited. Delicate in taste, this cabbage is devoid of the bitterness of its white sister. It is considered a delicious and dietary product, because it has only 45 calories. Gourmets call this vegetable the queen among all cabbages. Let us pamper ourselves with this delicacy and prepare some delicious Kohlrabi dish .
The benefits of cabbage turnip
What is this vegetable good for? In addition to low calories, kohlrabi boasts that it contains a mass of unique substances. There is fructose in it - hence this gentle, 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 colorectal cancer. It is difficult to overestimate the content of vitamins: Kohlrabi contains all of group B useful for memory, hair and nails, sharpening eyesight A, as well as PP, K and E. During periods of generalized flu, be sure to include kohlrabi in your diet - this cabbage contains more vitamin C, than in citrus fruits. And, unlike the white one, 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 nothing is made of this vegetable! Soups, a variety of side dishes for fish and meat, vegetable stews, gourmet salads, casseroles. But before you think what to cook from kohlrabi, you need to pre-process this vegetable. In appearance , cabbage can not be said exactly where it is better to use it - in soups, on salad or stew. Of course, those who care about healthy nutrition can eat it raw. But from the heat treatment its useful qualities do not disappear anywhere - and this is another plus of kohlrabi, the queen among cabbage. It can be eaten boiled, pickled, baked, fried, stewed. But no matter what we cook from it, first you need to rinse it, cut the leaves, and then peel like potatoes. Now feel the flesh. If it is fibrous, too stiff, then we are dealing with an overripe fruit that is suitable for soup or stew. And if the pulp crunches nicely, has a fresh cabbage smell, you can safely use it for salads.
Mushroom kohlrabi soup with mushrooms
For the first dishes, this cabbage is boiled or stewed. The time of heat treatment largely depends on the "age" of the vegetable. Nutritionists recommend boiling cabbage for no more than five minutes, but dishes from kohlrabi will not be so tasty if they bite the teeth in cabbage. A quarter of an hour is enough time to cook the whole vegetable. If you decide to extinguish kohlrabi, you must first cut it into strips and grind under a lid with a small amount of water. So, in this recipe, we recommend chopping two peeled cabbage into large pieces and boil them until cooked. Then remove the kohlrabi from the broth and wipe through a sieve. In mashed potatoes, add three and a half cups of broth, salt and boil for 3-5 minutes over 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. Cut the boiled mushrooms into pieces in a plate. Pour in soup, sprinkle with croutons.
Chops
If you are a convinced vegetarian, you can not puzzle over what to cook from kohlrabi. Here is a recipe for delicious vegetable chops. Prepared cabbage cut into plates about a centimeter thick. Boil water in a saucepan, salt it in moderation, drop a leaf of laurel. Gently lower the kohlrabi washers. Boil it for about five minutes, and then gently catch it with a slotted spoon as well. Let them cool slightly 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 hop, other seasonings to taste. Heat vegetable oil in a pan. Bread each piece of kohlrabi breaded, 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 too old? A wonderful casserole or cake will come out of it. Cut four potatoes and 600 g kohlrabi into cubes and dip in boiling salted water. Boil until tender. Drain the broth, and puree the vegetables in a blender (or crush). Add the egg, three tablespoons of couscous (you can replace the usual semolina). Leave for a quarter hour until swelling. 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 a glass of flour. Grease a baking dish with butter, sprinkle with semolina or couscous. Lay out the dough, filling out the sides. Add chopped onion and herbs to a pound of minced meat. Blind small meatballs, roll them in flour, fry in vegetable oil. Cut one bell pepper into strips, add a little chopped onion, peeled tomato, 2 tablespoons of tomato paste, salt and pepper. Pour in a quarter cup of cream, pour a spoonful of couscous and simmer for about five minutes. Shake the egg in a bowl with a fork. Dilute it with an incomplete glass of cream. Put the meatballs in the cake pan. Place the stewed vegetables on top and cover 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 pie until golden brown.
Salad with apples and nuts
Here is the answer to the question of what to cook from kohlrabi, for fans of a healthy diet. Cabbage here does not need to be subjected to heat treatment, which means that you can be sure that all its useful qualities are preserved. Kohlrabi (300 grams) peel and chop on a grater for Korean carrots. Peel a large apple from the fruit box and peel, cut into strips, sprinkle with lemon juice so that it does not turn black. A handful of nuts crush in a mortar is not very finely. 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, salt, season with black pepper. Serve garnished with mint leaves.
Holiday salad
Here are recipes for how to cook raw kohlrabi. A salad with chicken and pineapple can replace a light lunch or be a good snack for a festive table. We clean two tubers of cabbage turnip, chop on a grater. 250 g of boiled chicken fillet cut into pieces. We 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. We spread it neatly over the salad. Garnish with lingonberries and chopped fresh herbs of dill and parsley. You can also rub cheese and boiled egg on top. We remind you that it is best to use young, juicy cabbage for salads. Moreover, such a vegetable can be eaten with not only a turnip, but also tender green tops. Chop the leaves along with the rest of the greens.
Summer Midday Soup
Consider how to cook kohlrabi if the cabbage is young. In the summer it is not difficult to buy this greenish vegetable. We take two small kohlrabi tubers. We clean the turnips, we keep the leaves. Two apples are freed from the peel, cut into cubes, like kohlrabi. 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 starts gurgling again, remove from heat and mash a blender. Finely chop the leaves of kohlrabi and parsley, mix with 250 g of cottage cheese and half a glass of sour cream. Refuel this mass of soup. We adjust the salinity and severity of the taste. Sprinkle the prepared soup with crushed nuts and nutmeg. Can be served with donuts or butter rolls grated with garlic.
Dishes from kohlrabi in a slow cooker
All of the above dishes (except salads) can also be prepared using the kitchen unit. To make it clear which mode to apply and what time to set, here is another way. We clean two kohlrabi tubers, cut them into cubes, and the onion randomly. In a multicooker bowl, melt a spoonful of butter, mix it with the same amount of vegetable, fry the onions. Add kohlrabi. We use all 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). Close the lid, set the "Extinguishing" mode for half an hour or forty minutes. Put half of the boiled egg in the plates, fill it with ready-made soup, decorate with greens.
Kohlrabi blanks for winter
For long-term storage, purple stalks 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 freeze it in the freezer, but for this, turnip is cleaned, cut into small pieces and placed in a plastic bag.
You can stock up on winter and dried kohlrabi. Billets - peeled thin slices - blanched for five minutes in water with lemon juice. Then it is cooled under a stream of ice water and dried on a towel. Then they are laid out on a baking sheet so that the pieces do not touch each other, and put in the oven at 65 ° C. There, kohlrabi is dried to the desired consistency.
At home, you can salt this queen of all cabbage, ferment, make spin salads. Kohlrabi marinated is very easy to prepare. We take young stems, clean them, cut into slices. Bring the water to a boil, acidify a little with vinegar. Dip the kohlrabi slices there and cook them for five minutes. We recline in a colander and cool, after which we put it in prepared jars. We do the marinade as follows: 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. Pour marinade to the top, cork.