Recipes for ice cream from kohlrabi cabbage. Kohlrabi is the queen of cabbage. Salad with kohlrabi, vegetables and corn

Kohlrabi cabbage is not as popular in Russia as, for example, in European countries. Therefore, many people do not know what is being prepared from this culture. This cabbage species has a lot of useful properties, and due to its low calorie content, it is used in dietary nutrition. "Popularly about health" will tell you what can be made from kohlrabi cabbage, and the recipes described in this article will help you, as they are simple and affordable.

Vegetable soup with kohlrabi cabbage - food set

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

We wash and clean all the vegetables. Let's make a slicing - chop the potatoes into large cubes, chop both types of onions smaller, cut the carrots into strips, cut the celery in a convenient way.

All these vegetables must be fried in butter. Wait until the onion changes color, becomes gilded, add a tomato, darken a little and turn off the burner. Put a pot of water on the stove (you need about one and a half liters). Let's wait until it boils, add salt and your favorite spices to taste. We send potatoes to boiling water. Cut the kohlrabi into thin slices and add to the soup. We also send vegetable frying here. We cook everything together for 20 minutes. At the very end of cooking, chop the spinach and put it in the soup. The dish will be ready in three minutes. If you like more satisfying dishes, place a spoonful of fatty sour cream on the plate when serving.

Try making kohlrabi salad!

Fresh, 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 turnip, cut it into thin strips. We do the same with carrots. We free the apples from seeds, three on a grater and immediately mix their pulp with lemon juice. Put the ingredients together, add oil and a little salt.

Consider how else to cook a dish with kohlrabi. This is an interesting salad recipe, it is not only healthy, but also delicious and beautiful.

Salad with kohlrabi, vegetables and corn

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

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

Fried kohlrabi slices, breaded

Many people love the taste of fried cabbage. It looks a bit like colored when cooked 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 bread crumbs, 2 eggs, vegetable oil.

Peel the heads of cabbage, wash. We cut them into circles, the thickness of which should not exceed 1 centimeter. You need to boil the water in order to pre-stew the vegetable slices in it. One or one and a half liters is enough. Salt some water. We send cabbage circles to boiling water and cook them for 10 minutes. They should become soft.

At this time, beat the eggs, add a little salt to them. Combine flour and crackers in a bowl. Throw the cabbage in a colander, let the water drain. Then we heat a frying pan on the stove, pour oil. Dip each cabbage circle into beaten eggs, and then into a mixture with breadcrumbs. Put in hot oil and fry on each side until blush. The crunchy treat is ready. It can be served with meat or eaten just like that, with sour cream.

And here is another cabbage dish.

Pickled kohlrabi cabbage

Pickled vegetables are a great snack. Why not cook it according to a recipe with kohlrabi cabbage? It is so juicy, and in the marinade it is generally incomparable! Ingredients: 500 g cabbage, 2 carrots, 1 large beet, 4 cloves of garlic. For a delicious marinade - water - 500 ml, vinegar - 50 ml, sugar - 2 tablespoons, salt - a teaspoon, allspice - 6 pcs., Bay leaf - 1.

Mine, clean vegetables. Cut them into large pieces, blanch them in boiling water for 3 minutes, and put them in a colander. Put spices and garlic at the bottom of the jar. We put vegetables there. We make a marinade by pouring water into a saucepan. Bring it to a boil, add sugar, salt, dissolve the bulk ingredients, and then pour in the vinegar. Let's try. Add sugar or salt right away if necessary. Pour vegetables with hot marinade. After cooling, the product is stored in the refrigerator. You can taste it the next day.

Here are how many kohlrabi cabbage recipes you learned today, but these are only a small part of all that can be found. This vegetable is quite versatile, tasty and healthy. What can you cook from kohlrabi? Anything you want - soup, various salads, side dishes, canning. Try it, you will definitely like this vegetable crop in different forms.

The name of kohlrabi cabbage comes from the German name of this vegetable crop - Kohlrabi, which can be translated as "turnip cabbage". This unusual variety of cabbage does not use the leaves for food, but a thickened, turnip-like stem. Now kohlrabi is actively grown in the countries of Western Europe and North America. The unpretentiousness, cold resistance and relative speed of fruiting (about 60–75 days from the time of planting) of this plant allows it to be grown even in the Far North. But in our country, it is not particularly appreciated and is grown mainly by amateurs.

Caloric content and chemical composition

Kohlrabi cabbage is valued as a low-calorie product - 44 Kcal per 100 g of raw vegetable. It should be borne in mind that this is the calorie content of exactly that part of the stem that is used for food. The calorie content of the whole plant is even lower - 27 Kcal per 100 g.

So 100 g of the raw part of kohlrabi eaten includes:

water - 86.2 g;
carbohydrates - 7.9 g;
sugar - 7.4 g;
proteins - 2.8 g;
ash - 1.2 g;
starch and dextrins - 0.5 g;
organic acids - 0.1 g;
fats - 0.1 g;
dietary fiber - 0.1 g

Vitamin content per 100 g:

- 50 mg;
- 12.3 mg;
PP (nicotinic acid) - 1.2 mg;
niacin - 0.9 mg;
E (alpha-tocopherol) - 0.2 mg;
- 0.17 mg;
beta-carotene - 0.1 mg;
- 0.1 mg;
B1 (thiamine) - 0.06 mg;
- 0.05 mg;
B9 (folic acid) - 18 mcg;
- 17 mcg;
- 0.1 mcg.

Minerals contained in 100 g:

- 370 mg;
- 50 mg;
- 46 mg;
- 30 mg;
- 10 mg;
aluminum - 0.8 mcg;
- 0.7 mcg;
iron - 0.6 mg.

Did you know? The place of origin is considered to be the Mediterranean region. It was also eaten by the inhabitants of Ancient Rome, they called it "kaulorapa", which translates as "stem turnip". Kohlrabi gained wide popularity only in the 17th century, when this plant began to be grown. and trade it peasants from Germany.

It also contains amino acids important for humans, mainly essential arginine, isoleucine, leucine, lysine, valine, threonine, histidine, tryptophan.

The benefits of kohlrabi for the body

Due to its very low calorie content, lack of fat and cholesterol, this vegetable is used in a variety of diets, including weight loss. A sufficiently high content of vitamins and mineral elements makes it valuable for baby food, especially since this type of cabbage is not gas-forming. Kohlrabi has a high content of ascorbic acid, more than citrus fruits.

100 grams of raw food contains about half the daily intake of vitamin C, which makes it an immune-enhancing product and provides its antioxidant properties (along with other vitamins and elements). Chewing raw kohlrabi is good for the teeth, as it strengthens the gums and suppresses inflammation in the oral cavity.

Did you know? Kohlrabi juice is used by folk medicine not only for the treatment of gums, but also for coughs, diseases of the gastrointestinal tract, liver and gallbladder, spleen, kidneys with anemia, hepatitis.

The high potassium content makes it able to remove excess water from the human body, relieving puffiness and lowering high blood pressure, contributing to the normalization of metabolism. Eating kohlrabi, like other varieties of cabbage, is considered cancer prevention.

What can be cooked and what is combined with

The taste of kohlrabi cabbage is most similar to the taste of cabbage stalk, only more delicate and sweet. It is best to complement it with other vegetables, but in some dishes it can also be used as a main product.

Certainly, the most useful is the use of raw cabbage in salads. To do this, it is best to grate it and add vegetables such as carrots, cucumbers, radishes, lettuce, greens, green peas, boiled corn, avocados, as well as sweet and sour apples.
You can fill them with vegetable oils with lemon juice or vinegar (preferably apple cider), sour cream and mayonnaise, add soy sauce, honey, coriander, garlic or grated ginger, sesame seeds, nuts and seeds, chili peppers. There are salads with the addition of meat, sausages or boiled eggs. You can make Korean kohlrabi or add Korean carrots to it.

Important! Before cooking, kohlrabi cabbage should be soaked in salted water for 15 minutes to remove soil and excess fertilizers. Before that, you should peel the stalks of the vegetable and cut off the ends. To reduce the concentration of nitrates in a vegetable, it is best to soak it in water for half an hour or (during cooking) drain the first water after boiling.

Like most vegetables, This variety of cabbage can also be baked, fried, stewed and boiled. It is also used for pickling and preservation. It is used for making soups, including for mashed soups. These soups can be made with meat, but vegetable soups are most commonly made.

Kohlrabi is stewed, usually with the addition of other vegetables, in sour cream or cream. Stuffed with minced meat and stewed in sour cream or use tomato paste, they can also bake the stuffed vegetable in the oven. Add to stew, both purely vegetable and with meat.

Pancakes are made with kohlrabi (according to the principle of zucchini pancakes), pieces of cabbage are fried in batter.
Finely chopped ones are simply fried in vegetable oil, while other vegetables (onions, peppers, carrots), as well as mushrooms, are most often added. It is possible to add tomato paste, soy sauce.

For a side dish for fish or poultry, they often use boiled, baked or steamed kohlrabi cabbage, pouring it with sauce.

Most often, other vegetables are used with this type of cabbage - potatoes, carrots, onions, zucchini, bell peppers, etc. And also greens, eggs, mushrooms, chicken. Any kind of minced meat, cheese, champignons can be used for stuffing.

How to choose when buying

Old kohlrabi has a lot of coarse fibers, so young cabbage will be tastier - 6-12 centimeters. The overgrown kohlrabi has thicker fruits, which will no longer be tasty. The color depends on the variety and is even purple, but the taste will be about the same. The leaves should not be lethargic, the body of the vegetable should not have cuts or doubtful spots. A vegetable that has been stored for a long time becomes woody, so the fresher this cabbage, the better.

Important! The most saturated with nitrates and pesticides vegetables are brought to us from Turkey, Egypt, Israel, the Netherlands - these countries collect rich harvests due to the introduction of large amounts of fertilizers into the soil. It is best to buy domestic vegetables or from the countries of the former USSR, Bulgaria.

How to store at home

Of course, the safest way is to grow your own product, and then you need to save the grown vegetable at home.

This vegetable can be stored for about three weeks in the refrigerator, stripped of leaves that can take away moisture, do not wash. In this case, it is best to wrap it with a damp cloth or just paper and put it in a bag, and it is recommended not to tie the bag, keep it open. You can also use the cellar for storage (if you have one). Having laid them in special boxes with the rhizome down at a temperature not higher than 10 ºС, and preferably closer to 0 ºС, and a humidity of about 95%, Kohlrabi can be stored for about three months.

This cabbage can be dried in a special dryer or on a baking sheet, having previously peeled and cut into slices. Then put in clean (preferably sterile) glass jars and store in a dark, dry place.

Important! Late varieties of kohlrabi (usually purple in color) grow almost twice as long, but they can be stored for up to five months and do not linger as quickly as the early ones. But long-stored kohlrabi will still have tough fibers, so part of the vegetable will need to be cut off so as not to spoil the taste of the dish.

Kohlrabi can be frozen. To do this, pieces of washed, peeled stalk cabbage need to be blanched for three minutes in boiling water, then placed in very cold water until they cool completely. Then fill in portioned sachets or plastic containers and place in the freezer.

Kohlrabi cabbage can also be salted, pickled or canned.

Contraindications and harm

Despite the fact that kohlrabi is quite a healthy vegetable, there is the following list of contraindications:

individual sensitivity to the product;
pancreatitis at the stage of exacerbation;
increased acidity with gastritis;
stomach ulcer, as well as duodenal ulcer;
pronounced low pressure.

Individual intolerance to kohlrabi is rare, but if after eating this cabbage, skin rashes, itching, redness, and negative intestinal reactions (diarrhea, flatulence) first appear, then you should immediately consult a doctor and exclude this product from the diet.

Kohlrabi has a negative quality - this cabbage accumulates nitrates, which can provoke poisoning and negatively affect the entire body.

Therefore, it is best to purchase kohlrabi grown outdoors without the use of pesticides and fertilizers containing nitrates. Buy this product not from spontaneous markets, but from well-established sellers.

Important! With the chronic consumption of nitrates and their poisoning of the body, efficiency decreases, vitamin deficiency occurs, metabolism is disturbed, as well as the normal functioning of internal organs. At the same time, a depressed state, depression appears..

Kohlrabi cabbage will be very appropriate in the children's menu, as well as in the diet of cores, obese or edematous people. But even if you are completely healthy, this product should not be neglected. If you are not sure that the nitrates in the purchased vegetable are normal, then it is better to soak it in water before cooking. Do-it-yourself vegetables certainly inspire more confidence and can be harvested and stored for long enough.

In fact, kohlrabi recipes are not the most popular. This is due to the fact that this vegetable is quite difficult to find on the market, unlike the usual cauliflower or cabbage.

In ordinary supermarkets, it practically does not appear, and you can find kohlrabi only in hypermarkets with a wide range of vegetables or in the grocery market. And if you manage to find this product, then we advise you not to delay. Take it without hesitation! And we, in turn, will tell you how and what can be prepared from it.

Kohlrabi in cooking

Supporters of a healthy diet prefer to consume kohlrabi only raw. But scientific research has shown that when heat treated, this vegetable fully retains all its beneficial properties. Royal cabbage can be stewed, fried, baked, and boiled - in any of these options, it turns out incredibly tasty.

Before using kohlrabi cabbage in any recipe, it must be thoroughly rinsed and peeled. In this case, it is not necessary to discard the tops, since they can also be part of the dish.

Important! If, when cleaning this product, you find fibrous, tough pulp, this indicates that you have purchased an overripe fruit that is only suitable for soups or stews.

In fact, a variety of dishes can be prepared from kohlrabi. It goes well with meat and fish, ideal for salads and appetizers. Let's take a look at a few recipes, you might like them.

Kohlrabi and apple salad

A head of kohlrabi, weighing 300 g, wash, peel, cut off the tops and grate on a coarse grater.
Peel a large apple and cut into strips.
Peel 20 walnut kernels and chop with a knife.
Cut 100 g of Fetax cheese into small cubes.
Combine the prepared ingredients in a bowl, add 4 tablespoons of olive oil, a pinch of ground pepper, salt, mix.

Decorate the kohlrabi salad with herbs and serve.

Kohlrabi and chicken salad

Salad recipes with kohlrabi can have a wider composition of components, and the finished dish will become a real decoration of any festive table.

Head of kohlrabi, weighing 450 g, peel and cut into thin strips.
Boil 250 g of chicken fillet, cool and cut into small cubes.
Cut 300 g pineapple into slices.
Combine the prepared ingredients in a deep dish, add 2 tablespoons of lingonberries, mix.
To make the sauce: Mix 7 tablespoons of light mayonnaise, a pinch of hot pepper and finely chopped dill and parsley.
Season the salad with the sauce and serve.

Kohlrabi in creamy sauce

Cut off the tops from 4 heads of young kohlrabi, set aside.
Peel the cabbage and cut into 1 cm cubes.
Pour 1.5 cups of meat broth into a saucepan, bring to a boil, add 40 g of butter, mix.
When the oil is completely dissolved, put the chopped cabbage, squeeze a clove of garlic through a press on top, add 2 tablespoons of vinegar, a pinch of sugar, salt and coarse black pepper.
Cover the saucepan with a lid and simmer with maximum gas supply for 5 minutes.
Rinse the deferred tops with running water, dry and chop with a knife, add to the saucepan 3 minutes after the start of stewing.
Mix half a glass of cream and a teaspoon of thickener for sauces, beat, pour over the cabbage.
Cook for about 3 minutes until the sauce is completely thickened.

Sprinkle kohlrabi in creamy sauce with herbs and serve.

Kohlrabi puree soup

Cut 4 large mushrooms into slices and fry in a little vegetable oil.
Chop 2 onions, crush 3 cloves of garlic with a knife, fry everything in a thick-walled saucepan in butter.
Peel one carrot, 4 kohlrabi and a potato tuber, cut into cubes, put in a saucepan with onions and garlic, fry over low heat for 15 minutes.
After the specified time, pour the vegetables with 2.5 liters of vegetable broth, bring to a boil and cook for about 40 minutes.
Pour the contents of the saucepan into a blender bowl and interrupt.
Advice! If the mixture is too thick, it can be diluted with a little broth or water.
While whisking, pour in 100 ml heavy cream.
Bring the soup to taste with salt and pepper, add a pinch of the mixture of Italian herbs.
Return the mixture to the saucepan, heat over low heat and pour into portioned bowls.

Despite the fact that kohlrabi is a seasonal product, sometimes it appears on the market in winter. And if you are lucky enough to find a quality vegetable, be sure to try to cook one of the described dishes from it.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Despite the fact that kohlrabi is just a kind of familiar white cabbage, for many it remains an exotic vegetable crop. At the same time, nutritionists emphasize its medicinal properties, recommending to include it in your diet. Before you get acquainted with the recipes for cooking kohlrabi, it will not be superfluous to find out what this vegetable culture is, what are the benefits and harms of its use, see kohlrabi in the photo.

Kohlrabi: features of the vegetable

Outwardly, this vegetable crop is very different from other types of cabbage, representing a stem crop. Translated from German, its name sounds like turnip cabbage. Kohlrabi is characterized by:

spherical or flat-round shape;
2 types of colors - light green or purple;
edible turnips and leaves;
juicy white pulp to taste like cabbage stump, only sweeter and more tender;
unique combination of nutrients;
low calorie content.

Kohlrabi comes in green and purple

Attention! The main advantage of kohlrabi is its high nutritional value with a minimum calorie content.

The precocious white-green varieties of kohlrabi "Pikant", "Vienna White", "Blue Planet" have the most delicate taste. For the high content of vitamin C, resistance to climatic conditions and the ability to grow even in Kamchatka and the Far North, kohlrabi received the name "northern lemon". And for good reason, since the content of vitamin C in kohlrabi is higher than that of citrus fruits.

A short growing season, when cultivated in the more southern regions of the Russian Federation, allows you to get 3 cabbage crops per season. To do this, it should be sown, starting in March, every 2 months. The following are very popular among gardeners who cultivate kohlrabi:

purple varieties - "Violetta", "Delicacy red", "Smak", "Sonata";
white and green varieties - "Giant", "Parisian White", "Moravia".

Three harvests of kohlrabi can be obtained per season

Useful properties and restrictions on use

Kohlrabi has not only useful, but even medicinal properties. Its daily use has a healing effect:

halving the risk of developing breast cancer;
preventing the development of inflammatory processes in the intestines;
protecting against heart attack and stroke;
improving the state of blood vessels in atherosclerosis, angina pectoris and arterial hypertension;
strengthening the immune system, increasing its resistance to infections;
stimulating appetite, promoting the absorption of calcium;
promoting weight loss, due to the content of tartronic acid, which inhibits the conversion of carbohydrates into fats.

The insoluble fiber present in kohlrabi stimulates the elimination of bile, cholesterol, toxins from the body, and sulfur prevents the development of tumors in the colon. Its use will relieve edema, normalize kidney function. Due to the high content of vitamins, the use of kohlrabi juice is recommended for tuberculosis and bronchitis.

Kohlrabi has medicinal properties

The inclusion of kohlrabi in the diet is beneficial for babies, the elderly, pregnant and lactating women.

Attention! The only limitation to the use of kohlrabi is the increased acidity of the stomach. To neutralize its negative effect in pancreatitis, gastritis or ulcers, kohlrabi is recommended to be consumed in moderation, be sure to subject it to heat treatment.

The best recipes with kohlrabi

Kohlrabi is a must-have ingredient in German, French and Italian cuisine. It is boiled, pickled, stewed, fried, stuffed, served raw.

1. Vegetable salad in sour cream and mayonnaise dressing. For him you will need:

1 kohlrabi;
2 carrots;
1 onion;
150 g sour cream and mayonnaise dressing;
salt and pepper to taste.

With increased acidity of the stomach, it is not recommended to eat kohlrabi.

Finely chop the peeled carrots and kohlrabi into strips, and chop the onion into rings. Season vegetables with salt and pepper. To prepare a dressing mixture, you should mix sour cream with mayonnaise in an arbitrary proportion. Season the salad.

Attention! Raw kohlrabi dishes contain more valuable vitamins and micronutrients, their inclusion in your diet helps to strengthen teeth.

2. Vegetable salad in lemon-oil dressing. For him you will need:

1 kohlrabi;
1 carrot;
2 fresh cucumbers;
2 tbsp. l. grows up. oils;
to taste parsley, dill, ground coriander, pepper, salt, lemon juice.

Peel and finely chop the kohlrabi, cucumbers and carrots, chop the herbs. Mix vegetables with herbs, season with spices and salt, oil dressing and a few drops of lemon juice.

Kohlrabi weighing up to 200 grams tastes more delicate

Advice! For raw consumption, it is better to choose small turnips weighing up to 200 g - they taste softer.

3. Soup puree. For him you will need:

2 kohlrabi;
100 g of boiled champignons;
½ stack. cream;
1 yolk;
40 g plums. oils;
to taste salt and pepper, croutons.

Boil peeled and chopped kohlrabi and then mashed. Dilute the resulting vegetable mass with 3-4 glasses of broth, in which kohlrabi was previously cooked. Salt, heat to a boil, boil for 3 minutes, remove from heat. Beat the cream with the yolk and butter. Add the mixture to the soup, stir, add the chopped mushrooms and croutons.

Advice! Kohlrabi dishes go well with meat and fish dishes, seafood dishes.

4. Vegetable chops. For them you will need:

1 kohlrabi;
1 egg;
2 tbsp flour;
grows up. butter;
to taste hops-suneli, pepper, salt.

Many tasty and healthy dishes can be prepared from kohlrabi.

Boil peeled and cut into plates up to 1.5 cm thick in salted boiling water for about 5 minutes. After taking out, cool, salt, dip in spices, flour, beaten egg. Fry in oil until golden brown, serve with sour cream and garlic sauce.

The inclusion of kohlrabi in the diet will be the key to a healthy, varied diet. This vegetable makes it possible to cook a lot of delicious and, most importantly, healthy dishes. The presented recipes will help to verify the advantages of kohlrabi.

Growing kohlrabi - video

Kohlrabi cabbage - photo

Lately, most people are trying to stick to a healthy diet. Experts recommend using healthy and natural products that are on sale all year round. Kohlrabi cabbage is an ideal vegetable from which you can prepare a variety of dishes.

This cooking option is suitable for those who pay attention to the figure, as well as vegetarians. Cabbage will serve as a great side dish, but it will also look delicious as a main dish.

Ingredients:

garlic powder - 0.5 tsp;
kohlrabi cabbage - 2 pcs.;
bread crumbs - 65 g;
olive oil - 1 tbsp a spoon;
paprika - 0.4 tsp;
salt - 1 tsp;
black pepper - 0.4 tsp;
onion powder - 0.5 tsp.

Preparation:

Preheat the oven (200 degrees).
Peel the cabbage from the peel. Slice. Thick straws required. Sprinkle with spices, add oil, sprinkle with crumbs. Mix.
Line a baking sheet with parchment paper. Arrange the cabbage straws. Bake for half an hour. A crispy crust should appear.

In a multicooker

Few people thought about the beneficial properties of kohlrabi cabbage. But it contains many vitamins and minerals. It is a prophylactic agent for colds, normalizes metabolism. It helps not only to reduce weight, but also to consolidate the result for a long time. Very pleasant in taste. It is eaten with pleasure by children who have a negative attitude towards other types of cabbage.

Ingredients:

kohlrabi - 3 pcs.;
allspice - 0.2 tsp;
egg - 2 pcs. boiled;
onion - 1 pc.;
water - 130 ml;
butter - 1 tbsp. a spoon;
sour cream - 130 ml;
vegetable oil - 1 tbsp. a spoon;
nutmeg - 0.2 tsp;
salt.

Preparation:

Kohlrabi has a coarse skin, which must be cut off and chopped together with the onion into cubes.
Place butter in a bowl. Set the "Fry" mode. When the butter is melted, pour in the vegetable component. Add onion. Fry.
Throw in the cabbage. Fry. Salt. Add spices.
Pour sour cream with water. Mix. Pour into a bowl.
Switch to "Extinguishing". Set the timer for half an hour.
Cut the eggs. Place food on plates, garnish with halved eggs.

Salad with kohlrabi and carrots

Kohlrabi salad is served cold to whet the appetite.

Ingredients:

sour cream - 160 ml;
kohlrabi - 1 pc.;
pepper;
carrots - 2 pcs.;
salt;
onion - 1 pc.

Preparation:

Peel cabbage from coarse fibers and peel. Using a fine shredder, grate the vegetable. Chop the carrots into strips. You will need a bow in rings.
Mix vegetables. Spice up. Sprinkle with salt. Pour sour cream. Mix.

Delicious homemade puree soup

A low-calorie dish is suitable for absolutely everyone. Great option for vegetarians.

Ingredients:

kohlrabi cabbage - 1 head of cabbage;
cream - 120 ml;
parmesan - 85 g;
butter;
zucchini - 1 pc.;
salt.

Ingredients:

Peel the vegetables. Grind into cubes.
Place in a skillet. Pour in oil. Fry. Transfer to a saucepan. Pour in water and boil. Sprinkle with salt.
Pour in cream when vegetables are tender. Get a blender. Beat. Sprinkle with grated cheese.