New kohlrabi recipes - hot dishes from this healing vegetable will fit perfectly into your diet healthy eating, along with, will bring great benefits to your body. Stewed, stuffed kohlrabi cabbage with mushrooms, fried duck with kohlrabi will delight you with its wonderful taste.
Stuffed kohlrabi
4 kohlrabi
2 carrots
1 onion
300 g minced meat
50 g grated cheese
2 tbsp. spoons of tomato paste
salt, pepper, frying oil
Cut off the top of the kohlrabi and remove the core with a teaspoon. Boil the finished barrels in salted water for 5-10 minutes.
Finely chop the onion and core of kohlrabi, grate the carrots on a coarse grater. Fry the minced meat in a frying pan, add all the vegetables and fry a little. Salt and pepper, add tomato paste and a glass of water, close the lid and simmer for 10 minutes.
Place the kohlrabi with the filling in a greased pan, cover with foil and bake in the oven at 180°C for about 30 minutes.
Then remove the foil, sprinkle the kohlrabi with cheese and bake for another 5 minutes.
Kohlrabi stuffed with meat
200 g beef
200 g pork
10-15 pcs kohlrabi
1 onion
50 g rice
50 g tomato paste
100 g butter
parsley and dill, salt and pepper to taste
For the sauce:
1 tbsp. l. butter
1.5 tbsp. l. flour
1 liter bone broth or water
5 tbsp. l. sour cream
Peel the kohlrabi, cut the top and remove the core. Pass the meat through a meat grinder along with sautéed onions, mix with scalded rice and finely chopped parsley, add salt and pepper and mix everything well. Stuff the kohlrabi with minced meat, fry on all sides until golden brown and place in a shallow pan.
Sauce:
In the fat in which the kohlrabi was fried, add tomato paste and flour mixed with oil, dilute with bone broth or boiling water. Add salt to the resulting sauce, strain over the kohlrabi and cook over low heat. Place the almost finished kohlrabi in the oven for 20 minutes. Serve with yogurt or fresh sour cream in a gravy boat.
Kohlrabi stew
500 g kohlrabi
2 tbsp. l. wheat flour
1 cup sour cream
1 tbsp. l. tomato puree
2 tbsp. l. butter
Peel the kohlrabi cabbage and cut into small pieces, add salt and mix.
Dip the kohlrabi pieces in flour and lightly fry in oil. Place the fried pieces in a saucepan, add a little pepper, sour cream mixed with tomato puree. Simmer over low heat, covered, for 40 minutes.
Before serving, sprinkle with finely chopped parsley and dill.
This dish can be served as a side dish for meat.
Kohlrabi stewed in sour cream with tomatoes
500 g kohlrabi
20 g butter
100 g water
100 g sour cream
10 g flour
300 g tomatoes
Peel the kohlrabi, cut into small pieces, place in a saucepan, add butter, 100g of water and simmer covered until tender. Then pour in sour cream mixed with flour and simmer for another 5-10 minutes. Cut the tomatoes into slices and fry in vegetable oil.
Place kohlrabi cabbage on a plate, garnish with fried tomatoes and sprinkle with herbs.
Roast duck with kohlrabi
1-2 young duck carcasses
3 onions
6-7 pcs kohlrabi
1 tbsp. butter
0.5 tbsp flour
1 glass of red wine
150 ml vegetable oil
1 tsp Sahara
1 cup meat broth
bay leaf, salt, pepper to taste
Peel the kohlrabi, cut into large slices, and cook until half cooked in a small amount of water. In a separate bowl, melt the butter, add kohlrabi, sugar, and pour in red wine. Simmer covered until done.
Salt the duck and fry in vegetable oil heated in a saucepan or frying pan. Add cut in half onion, pepper, cover and place in the oven for 40-50 minutes. Turn the duck periodically and baste with juice from the pan.
Sauce: Drain excess fat from under the duck, dilute the remaining sauce with wine and meat broth, add flour fried without oil. Boil for 10-15 minutes, strain.
Serve the duck with stewed kohlrabi and onions, and serve the sauce separately.
Kohlrabi with mushrooms
1.5 kg kohlrabi
20 g dried mushrooms
200g cream
1 tbsp. wheat flour
5 tbsp. dry white wine
pepper, salt, herbs
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. into the sautéed flour, add wine, 200 g of mushroom broth, cream and 400 g of kohlrabi broth and cook, stirring, for 10 minutes.
Add kohlrabi, mushrooms, salt, pepper to the resulting sauce and simmer for another 10 minutes. Serve with young boiled potatoes and chopped herbs.
Recipes from kohlrabi - hot dishes, salads, soups, porridges, casseroles - are not only tasty, but also healthy, and many of them are also healing, just like homemade ones: they contain healing properties kohlrabi are fully expressed.
Few people know, but those who know love these vegetables - kohlrabi cabbage, from which you can cook a lot of tasty things at home. We will learn how to bring these kohlrabi to life. Raw, boiled, pickled, fried uses, use for preparing side dishes, vegetable soups, stew, canned food - all these kohlrabi dishes are easy to prepare, but extremely charming in taste.
Let us immediately note that in their raw form, small and closer to medium-sized stem fruits of kohlrabi, containing more sugar, vitamin and all kinds of acids than large ones. They taste like the stalk of white cabbage, only more tender and pleasant.
Salad
Ingredients:
- kohlrabi cabbage - 500 gr,
- carrots - 50-75 g,
- sour cream - 50 g,
- mayonnaise,
- salt, parsley, dill and vinegar - to taste.
Peel the kohlrabi from the top, cutting off the top with the stems and the bottom. Mine. And now - a nuance. To achieve harmony in the absorption of the dish, shred half the cabbage on a medium grater, and half on a coarse grater.
Chop the carrots on a fine grater. Based on the quantity of carrots, in the future, decide on the taste yourself after trying it once.
Salt the cabbage, season with mayonnaise and sour cream. Next - to taste, sprinkle or not with greenfinch.
I won’t insist on mayonnaise either. You can put it in, or you can do without it. And suddenly then you want to put only mayonnaise on it? I won't resist.
Shredded
Ingredients:
- kohlrabi cabbage - 500 gr,
- vegetable oil - 30 g,
- vinegar 6% table - 10 g,
- parsley and dill, salt - to taste.
The preparation is the same. Shred on a fine grater. Salt, season with oil, vinegar, salt. We try to make the dish immediately before eating, due to the fact that the juicy kohlrabi will immediately begin to lose water.
When serving, sprinkle with finely chopped herbs to those who suffer from this product.
Potato soup
Ingredients:
- kohlrabi cabbage - 50 g,
- potatoes - 30 g,
- carrots and leeks - 15 g each,
- turnip - 10 g,
- celery - 5 g,
- parsley - 7 g,
- tomato - 1 piece,
- vegetable fat - 10 g,
- sour cream - 25 g,
- spices and salt - to taste.
Peeled and washed onions, carrots, celery and other roots are cut into small cubes or slices and sautéed in fat.
We also cut kohlrabi and potatoes into cubes. Place the cabbage in boiling water for a couple of minutes, then drain in a sieve or colander. We cut the tomatoes into thin rings.
into boiling water or meat broth add the prepared kohlrabi, cook for 25-30 minutes, then lower the potatoes. When the contents boil, add the sautéed roots, tomatoes and onions. At the end of cooking, add spices and salt.
When serving, sprinkle with parsley. You can add sour cream.
Mushroom soup
- kohlrabi - 500 gr,
- water - 1.5 liters,
- potatoes 30 gr,
- dried mushrooms (preferably boletus) - 15 grams, or 90 grams of champignons,
- sour cream, carrots, various greens, salt - to taste.
Wash the mushrooms thoroughly in cold water without soaking, and cook for at least 1 hour.
Add kohlrabi and potatoes to the mushroom soup, continuing to cook until tender for 20-25 minutes. Season the finished soup, if desired, with sour cream, parsley, dill, and sorrel.
Gourmets can fry 1 tomato, cutting it into small pieces, in sunflower oil until a light crust appears and, after 15-20 minutes of cooking the kohlrabi and potatoes, put the tomatoes in the pan.
With milk sauce
Ingredients:
- milk - 2 glasses,
- wheat flour and butter - 3 tbsp each. spoons,
- salt.
First, fry the flour in butter, then, stirring continuously, pour hot milk into it, add salt and boil for 5 minutes.
Cook the prepared kohlrabi, cut into slices or cubes, in a small amount of water with the addition of a little butter. Cook for about 30 minutes.
Place in a colander. Pour milk sauce over it. Can be served sprinkled with chopped, hard-boiled eggs and herbs.
Fried
Ingredients:
- kohlrabi cabbage - 1 kg,
- wheat flour - 2 tbsp. spoons,
- egg - 1 piece,
- butter - 150 g,
- crackers - 120 gr,
- spices and salt - to taste.
Cut the kohlrabi into slices 0.5-1 cm, or rings of the same thickness, cook in salted water until tender, drain in a colander and lightly dry.
Dip in flour, dip in beaten eggs, then sprinkle with a thin layer of breadcrumbs and fry in a frying pan.
Pancakes
Ingredients:
- kohlrabi cabbage - 500 gr,
- flour - 70 gr,
- egg - 1 piece,
- milk - 60 g,
- sugar - 10 g,
- margarine - 30 g,
- sour cream - 60 g,
- salt.
Grate the kohlrabi on a fine grater, add the egg, sifted flour and water. Mix all the products thoroughly and fry in a frying pan with butter or other fats.
On the table - with sour cream and spices.
"In Russian"
Ingredients:
- kohlrabi cabbage - 500 gr,
- smoked sausage (quality) - 150-200 g,
- sour cream - 100 gr,
- butter - 40-50 g,
- salt - to taste.
In this dish, cut the kohlrabi into slices 0.5-1 cm thick and simmer in butter (salt?).
Then place the cabbage slices on a plate and pour sour cream on them. Sprinkle the sausage cut into small cubes on top. Even higher - parsley, dill, spices. We eat with enthusiasm.
I would like to add that at first I didn’t even think about so many recipes for dishes made from unsightly kohlrabi. However, all the cards turned out well and we were honored to learn all this. But about a casserole of these vegetables, for example, I didn’t make it.
In contact with
Classmates
The benefits of kohlrabi cabbage make it more and more popular in our country, and more and more of our compatriots are starting to grow it on their summer cottages, look on store shelves. But growing or purchasing kohlrabi is only half the battle. You also need to know what can be prepared from it and how to do it.
Kohlrabi dishes are quite varied. In its raw form, it is often used to make salads. Delicious as a pie filling. It makes delicious soups. We offer recipes for some kohlrabi dishes that you and your loved ones will most likely like.
Kohlrabi soup
Ingredients required:
- kohlrabi - half a kilo,
- water - half a liter,
- processed cheese – one (70-80 g),
- milk - glass,
- cream - half a glass,
- dry white wine – a quarter glass,
- nutmeg (ground) - a quarter teaspoon,
- lemon - half,
- salt, herbs - to taste,
- butter – 20 g,
- rye bread – 4 pieces.
Cooking process:
- Wash, peel the kohlrabi, cut it into small cubes.
- Fill with water and put on fire, adding salt first.
- After the water boils, cook the kohlrabi for 10 minutes.
- Meanwhile, cut the bread into cubes or small pieces. Lightly fry them in butter and let cool.
- Remove the kohlrabi from the pan and place in a blender, puree and return to the pot with the broth.
- Grate the cheese and place in the same pan.
- Finely grate the zest of half a lemon.
- Pour cream, milk, wine into the pan, add nutmeg and zest.
- Bring the soup to a boil, stirring, and cook for a couple of minutes until the cheese has melted.
- Pour into plates, add crackers to each, sprinkle with chopped herbs and serve.
Kohlrabi Pie
Ingredients required:
- kohlrabi - half a kilo,
- potatoes - half a kilo,
- chicken egg - two,
- minced meat - half a kilo,
- bell pepper - two,
- onion - one head,
- tomato - one large,
- tomato paste - two tablespoons,
- flour - one and a half cups,
- cream – 200 ml,
- cheese (hard) – 100 g,
- vegetable oil – 100 ml,
- semolina – 5 tablespoons,
- salt, ground black pepper - one teaspoon each.
Cooking process:
- Peel the washed kohlrabi and cut into cubes about one and a half centimeters in diameter each.
- Peel and cut the potatoes into cubes of approximately the same size.
- Boil water and add vegetables, cook until soft.
- Use a blender or regular masher to puree the prepared vegetables.
- Add one egg and three tablespoons of semolina to the puree, as well as half the flour. Mix everything well and place in a cool place for a quarter of an hour.
- Add the remaining flour to the mixture and mix everything thoroughly again.
- Grease a baking dish with vegetable oil, sprinkle with semolina (about a tablespoon is required), place on top and smooth out the dough, making sides. Grease the dough with vegetable oil. Place in a cool place for a while.
- Finely chop the onion and mix it with the minced meat. Don't forget to add salt and pepper.
- Cut the pepper into small pieces.
- Pour boiling water over the tomato, remove the skin and cut.
- Place the peppers and tomatoes in a saucepan and fry lightly. Add the tomato paste, the remaining semolina, about 50 ml of cream, stir, close the lid and simmer for five minutes.
- Whisk the remaining cream with the egg.
- Place the minced meat on the dough, pour the egg-cream mixture on top and place in the oven. Bake at 200 degrees for 35-40 minutes.
- Finely grate the cheese, sprinkle it over the pie and return to the oven. Bake for another 10-15 minutes until the pie is golden brown.
Fried kohlrabi
Ingredients required:
- kohlrabi - half a kilo,
- flour - about half a glass,
- chicken egg - one,
- yogurt (unsweetened) – 100 ml,
- dry wine – 100 ml,
- lemon - half
- green onion - one bunch,
- sunflower seeds (hulled) - table boat,
- garlic - a couple of cloves,
- salt, ground black pepper - to taste,
- - how much will it take?
Cooking process:
- Prepare the batter by mixing the egg with wine and flour (the mass should be homogeneous).
- Peel and cut the kohlrabi into cubes.
- Heat the oil, dip each block in the batter and place in a frying pan, fry on both sides.
- Finely chop the onion and garlic, put them in a blender along with yogurt and seeds, squeeze the juice from half a lemon into it, and blend everything together. This will be the sauce.
- Place the cubes on a platter, pour over the sauce and serve.
Kohlrabi salad with apple
Ingredients required:
- kohlrabi – 300 g,
- apple - one large one,
- – 50 g,
- lemon - one,
- olive oil - two tablespoons,
- hard cheese – 100 ml,
- sesame seeds, poppy seeds, black pepper - optional.
Cooking process:
- Peel the kohlrabi and cut into thin strips.
- Slice the apple thinly as well.
- Chop the nuts.
- Grate the cheese.
- Mix oil and lemon juice, you can add sesame seeds, poppy seeds or pepper.
- Combine all ingredients and season. If desired, the salad can be decorated with a sprig of mint.
In contact with
Good afternoon friends!
Today we have kohlrabi cabbage - it is a vitamin bomb, with a high content of vitamins, minerals and fiber. Very juicy, tasty and low in calories (42 kcal per 100 g), it is called the queen of the garden and is very popular in China.
Very popular among fans healthy food enjoy simple and tasty salads made from raw cabbage. Recipes for preparing salads from this cabbage will amaze you with their variety, because it goes well with orange, pineapple, apple, beets, carrots, and green peas. More satisfying options are prepared with eggs, sausage, chicken, beans and seasoned with mayonnaise/sour cream or vegetable oil. Black pepper and garlic are added for piquancy.
Kohlrabi cabbage salad with egg and green peas
This is a very simple recipe, easy and quick to prepare. All products are budget-friendly and do not require large financial outlays.
Ingredients:
- 500 grams kohlrabi
- 2 eggs
- 200 grams of canned green peas
- 1 tbsp. l. mayonnaise or olive oil
- salt to taste
Preparation:
1. Choose tender and juicy small root vegetables.
2. Grate Korean carrots.
To keep the cabbage fresh, you can cover it with a napkin soaked in vinegar.
3. We do the same with hard-boiled eggs.
4. Take tender canned green peas and drain the brine from them.
5. In a deep bowl, mix all the prepared products, season with mayonnaise (can be replaced with olive oil).
It is better to salt the salad at the end of cooking, so it retains its freshness better.
6. Place in a heap on a plate, decorate with seasonal herbs and serve. Bon appetit!
Recipe for kohlrabi cabbage salad with radishes. Simple and delicious!
The most interesting thing about this recipe is the light yogurt sauce with a slight lemony sourness.
We will need:
- kohlrabi cabbage - 500 grams
- radishes - 200 grams
for refueling:
- low-fat yogurt - 100 gr.
- 1/2 tbsp. spoons of lemon juice
- parsley
- salt to taste
Preparation:
1. We wash the cabbage and turnips, remove the leaves, peel them, cut off the coarse fibers. Grate on a “Korean” grater.
2. It is better not to peel the radishes: this way we will preserve the vitamins contained in the skin and add color to the dish.
4. Season the vegetables with the prepared sauce and let it brew for 15 minutes.
5. Crispy, healthy, dietary salad is ready!
Korean kohlrabi salad with carrots and garlic
I love making this savory homemade recipe. Spicy and appetizing, it is prepared simply and quickly, and turns out incredibly tasty with a wide range of tastes and aromas characteristic of Korean cuisine.
The amount of ingredients can be varied at your discretion.
Ingredients:
- 1 root vegetable
- 1 carrot
- 1 head of garlic
- fresh cucumbers
- 1 onion
- 1/2 teaspoon vinegar essence
- 50 ml vegetable oil
- 10 g Korean seasoning
- small bunch of greenery
- sesame
- soy sauce to taste
Preparation:
1. Shred kohlrabi and carrots using a Korean carrot grater.
2. Cut the cucumbers into thin strips.
3. Also chop the onion and add it to the vegetables. We also send the garlic, passed through a press, there. Mix everything well, while squeezing slightly so that the juice appears.
4. Heat vegetable oil in a frying pan and fry sesame seeds in it until golden brown. Then add the dry mixture of Korean seasoning and immediately feel its bright, rich aroma.
5. Pour hot oil with seasonings over the vegetable mixture.
6. Add vinegar essence and soy sauce, mix. Let it brew for 5-10 minutes and serve.
Vitamin salad for weight loss with kohlrabi and raw beets
To prepare this dietary salad, we will need vegetables with a high content of coarse fiber: cabbage, beets, carrots, apples and a clove of garlic.
Delicious cabbage and carrot salad with mayonnaise
We cook quickly and easily using the most simple ingredients. This is a great food for every day, healthy and satisfying.
Ingredients:
- 1 kg cabbage
- 200 grams of carrots
- 1 onion
- 1 tbsp. spoon of mayonnaise
- 4 cloves garlic (optional)
- 1/4 teaspoon black pepper
- salt to taste
Preparation:
- Wash the root vegetables thoroughly, dry them and remove skins and coarse fibers.
- Shred the carrots using a Korean carrot grater into thin long strips.
- Peeled onion, cut into thin rings.
- Season the cabbage and carrots with mayonnaise and garlic, passed through a press. Salt, pepper to taste and mix.
Let it brew for 15 minutes and serve.
Homemade kohlrabi preparation for the winter in jars without sterilization
Ingredients:
- 2 kg cabbage
- 500 g carrots
for a 0.5 liter jar:
- clove of garlic
- allspice pea
- sprig of parsley
for marinade for 1 water:
- 1 tbsp. spoon of salt
- 100 grams of sugar
- 100 ml 9% vinegar
Preparation:
1.Using a Korean carrot grater, beautifully grate the vegetables into thin strips.
2. Mix in a large bowl.
3. Place a clove of garlic, a pea of allspice, parsley and the prepared vegetable mixture at the bottom of the sterilized jars, tamping tightly.
4. We use the double fill method. The first time, pour boiling water to the very top and let stand for 20 minutes. Pour the water into a saucepan, bring to a boil, add salt, sugar, vinegar.
5. The second time, pour the hot marinade over the salad, close the lids, turn it upside down and leave to cool under the blanket.
6. That's all, homemade preparation is ready, simple, fast, amazingly tasty and healthy. Store in the refrigerator.
Light Chinese cabbage salad with apple
A pleasant and refreshing salad, easy to prepare and eaten quickly
We will need:
- kohlrabi
- green apple
- petiole celery
For decoration:
- arugula
- pomegranate seeds
- dill
for refueling:
- lemon juice
- Apple vinegar
- yogurt/sour cream
- salt pepper
- grape seed oil
So simple, tasty and healthy vegetable salads We cook and eat kohlrabi at home, try to include them in your diet.
If you have your own signature recipes for preparing this exotic vegetable, please share them with blog readers in the comments.
Kohlrabi recipes with photos on the site are not limited to 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 - from sowing seeds to harvesting early varieties It only takes two months. 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
Recipe for velvety carrot soup with the addition of other vegetables (kohlrabi 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
