One of the most popular types of white cabbage is kohlrabi cabbage. It looks like this: a thick stem that looks like a ball, and individual leaves stick out from it. Kohlrabi looks much more like a cabbage than turnips for many people. An excellent vegetable to eat is kohlrabi cabbage , the recipes from which are very successful.
History of Kohlrabi
The first mention of this vegetable was discovered in the history of ancient Rome. There the cabbage was consumed by the poorest segments of the population and slaves. And until about the 16th century, Kohlrabi did not play a serious role in the nutrition of the people. After the vegetable began to be grown everywhere in Germany. From there the word “kohlrabi” came, translated from German, meaning “cabbage turnip”. In the 17th century, this vegetable was already known and consumed throughout Europe.
To date, the biggest lovers of kohlrabi can be called: America, Germany, Bulgaria and China. It also has distribution in the Netherlands, in almost all countries of Europe and Central Asia.
Eating designed stalk. Using a vegetable such as kohlrabi cabbage, recipes are completely different. For example, you can eat boiled, raw, baked, fried and stewed cabbage. Often it is added to soups and salads, stuffed with various fillings (rice, vegetables, meat). You can even serve it as a side dish for meat dishes.
In some countries of Europe they eat not only the stem, but also the leaves of a young plant.
Harmful and beneficial properties of cabbage
Like any other kohlrabi cabbage contains many minerals and vitamins. Therefore, it has a beneficial effect on the human body.
For example, kohlrabi is able to normalize metabolism, so it is often added to food for children or for people who are overweight. Freshly squeezed juice from cabbage is very useful if you have inflammatory processes in the oral cavity. And for people with diseases of the intestines, kidneys, liver and stomach, kohlrabi cabbage recipes should generally become the basis of nutrition.
But in addition to its positive properties, kohlrabi cabbage also has negative ones.
Cabbage refers to this type of vegetables, which are able to accumulate a large amount of nitrates. Especially a lot of them in plants grown in greenhouses and greenhouses. An excess of nitrates in food consumed makes oxygen transfer in the blood very difficult and even increases the possibility of developing cancerous tumors.
Kohlrabi cabbage, the recipes from which are extremely tasty, was very fond of people. But from its use it is worthwhile to resist a person with gastrointestinal diseases and those who suffer from high acidity /
Kohlrabi cabbage. Recipes
Many recipes of kohlrabi dishes in our country are popular. For example, such:
Kohlrabi soup
Ingredients:
- 100 grams of kohlrabi;
- 20 grams of carrots;
- 15 grams of turnip;
- 5 grams of parsley;
- 10 grams of onions;
- 5 grams of tomato puree;
- 50 grams of potatoes;
- 10 grams of oil;
- 10 grams of salad;
- 25 grams of sour cream.
Chop parsley, carrots, celery, turnips and onions. All this must be spasserovat in oil, adding tomato puree to the pan. Also cut the kohlrabi into slices, immerse it in boiling water for a couple of minutes and lay it on a sieve. Dice the potatoes. In a pre-prepared boiling broth (you can just water), put the vegetables. Let them boil with a gentle boil for about 20 minutes. Add a chopped salad to the pan a couple of minutes before the end of cooking.
Serve the soup with sour cream.
Coleslaw with carrots
Ingredients;
- 400 grams of kohlrabi;
- 200 grams of carrots;
- one apple;
- 1 table. a spoonful of lemon juice;
- 150 grams of sour cream;
- salt.
Peel the carrots and kohlrabi from the skin, cut them into strips. An apple peeled from skin and seeds is also cut into strips and mixed with lemon juice. Then everything needs to be combined, salt, stir and add sour cream.