Kohlrabi cabbage: what is useful, how to store it, what can be done. Kohlrabi cabbage - features and beneficial properties

One of the varieties of cabbage is kohlrabi, which is considered to be native to Northern Europe. It is an edible herbaceous plant. Kohlrabi belongs to the genus Brassica and is adapted to cold climates. This vegetable develops a stem faster than a head of cabbage. You will learn what and how to cook from kohlrabi from the recipes with photos below.

What to cook with kohlrabi

The name of the vegetable itself comes from the German word Kohlrabi, which in parts is translated as “cabbage” and “turnip”. Externally, it is a stem fruit with an edible part in the form of a stem. The latter is located above the ground and has a spherical shape that resembles a turnip. This vegetable is classified as a valuable dietary product due to the fact that it contains sulfur compounds, potassium salts, ascorbic acid, fructose, etc.

The taste is reminiscent of an ordinary stump, but without the pungency, but sweeter and juicier. Prepare herdifferent ways:

1. The vegetable can be stewed, boiled and fried like regular cabbage.
2. It is also allowed to be consumed raw – salads made from young kohlrabi are very tasty.
3. An interesting option is to stuff the vegetable. To do this, remove all the pulp from the inside and add filling instead.
4. In addition to stuffing, this vegetable is fried in breadcrumbs, baked, stewed in tomato sauce, made in flour batter, pickled, stored for the winter, and served boiled with cheese sauce.

This vegetable fits organically into almost all types of dishes. You can put cold appetizers first. Here cabbage leaves are used raw. The ideal and most popular is a salad made from them with the addition of carrots and apples - light and appetizing, and if you season it with lemon juice or sour cream, it will be even tastier. For those who like something more filling, it is recommended to diversify such snacks with meat - ham or just sausage. The dressing is still the same mayonnaise or sour cream. You can add any other ingredients:

• bell pepper;
• greenery;
• bulb onions;
• pickled cucumbers;
• tomatoes;
• peas or corn.

How about hot? The vegetable makes excellent soups, especially healthy for children. This can be the usual broth with vegetables or meat. In terms of second courses, this cabbage cannot be called a “queen”, but as a side dish for meat it is considered ideal. Stewed in sour cream as an independent dish or as part of a vegetable stew - this vegetable is delicious in any form. Winter preparations made from pickled kohlrabi with the addition of other vegetables are unusually fragrant.

Ways to cook vegetables tasty and healthy

Before you startcooking vegetablefor a specific recipe, you need to choose it correctly. The stem fruit should have only fresh leaves, and not cut ones, because this may indicate long-term storage of the product. Damage or cuts also indicate poor condition. Such a product may be completely spoiled. For cooking, the best option is small fruits weighing about 0.15 kg and up to 6 cm in diameter.

In the oven

Dietary recipes includekohlrabi cabbage in the oven. It is prepared in its pure form or other vegetables, mushrooms and even meat are added. In the latter case, the result is a satisfying casserole - appetizing, healthy and not harmful to the figure. Stewed with meat, pancakes, in batter, with Bechamel sauce or cheese crust, with kefir or as a filling for pies. In any form, this type of cabbage is easily prepared in the oven.

In a slow cooker

Modern cooking has become much easier with the invention of the slow cooker. This device has already “mastered” almost all recipes from different areas - hot dishes, main dishes, baking, preparations for the winter, etc.Cabbage in a slow cookerYou can cook it in the form of a stew, soup, pie, or simply stew it with the addition of a creamy sour cream sauce. Thanks to stewing under a closed lid, the product retains more vitamins, and its taste becomes even richer. Recipes recommend using the “Stewing”, “Frying”, “Steaming”, “Baking”, “Multi-cook”, “Pilaf” modes.

Recipes

Whatever kohlrabi recipesWhether you like them, it’s important to properly prepare the cabbage for each of them. The stem fruit is first cleared of its shell, unsightly leaves are removed, then washed under cold water, removing all soil particles. The remaining ingredients, be it vegetables or meat, will also need to be rinsed. After processing, the products are cut according to the recipe. You can choose the most delicious one from those presented below.

Salad with carrots

• Calorie content of the dish: 72 kcal.
• Cuisine: European.
• Difficulty: easy.

Don't know how to diversify your summer menu? Try itkohlrabi salad with carrots. Both main ingredients have a sweet flavor but remain low in calories. Therefore, you can have dinner with this salad without fear of gaining weight. The main advice is not to use a grater to cut apples. In the form of straws, they turn out to be much nicer in appearance and taste.

Ingredients:

• salt, pepper - to taste;
• carrots – 1 pc.;
• dill - a couple of sprigs;
• wine vinegar – 1 teaspoon;
• apple – 2 pcs.;
• vegetable oil – 2 tbsp.
• kohlrabi – 3 pcs.

Cooking method:

1. Rinse vegetables and apples thoroughly and remove peels.
2. Cut them into thin strips and place them on the bottom of the salad bowl.
3. Wash the greens, dry them, chop them finely, and season the salad with them.
4. Add wine vinegar, salt, pepper and stir.

Soup

• Number of servings: 6 persons.
• Calorie content of the dish: 34 kcal.
• Cuisine: European.
• Difficulty: easy.

First courses based on kohlrabi are very tasty and healthy. Soup made from such cabbage is especially necessary for children's diets. There are options in the form of puree, but according to this recipe, the dish is a broth based on meat and vegetables. If you add tocabbage soupchicken, then it will be dietary. Beef or pork will make a richer dish. After cooking, you can take the meat out, and then the end result will be just a light vegetable soup.

Ingredients:

• potatoes – 2 pcs.;
• bay leaf, peppercorns, salt - to taste;
• head of kohlrabi – 1 pc.;
• chicken – 1 kg;
• water – 2 l;
• carrots – 2 pcs.;
• vegetable oil – 3 tbsp;
• onion – 1 pc.

Cooking method:

1. Pour water over the meat and cook. After boiling, skim off the foam. Simmer for another half hour. Season the broth with bay leaf and pepper.
2. Chop the onion and carrots, fry the first vegetable in oil, and then add the second.
3. When they turn golden, pour in a little broth and add shredded cabbage. Simmer until the ingredients are soft.
4. Strain the finished broth and put it back on the fire. Remove the chicken and cut into pieces. Send it back to the broth along with the roasted vegetables.
5. Cook for 2-3 minutes, then add the diced potatoes. Simmer until it is ready.

Stewed

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 48 kcal.
• Purpose: for lunch / dinner / for children.
• Cuisine: European.

Kohlrabi goes well with almost all vegetables. If you stew them together, you get a light dinner or a side dish for meat. Thanks to its juiciness, kohlrabi enhances the taste of other vegetables. You can use bell peppers, carrots, onions, tomatoes and even zucchini.Kohlrabi stewed with vegetablesfrom this list it turns out even more appetizing if you take a cauldron or cast iron instead of a regular frying pan.

Ingredients:

• sugar – 1 pinch;
• kohlrabi – 500 g;
• black pepper, salt - to taste;
• zucchini – 1 pc.;
• tomatoes – 2 pcs.;
• carrots – 1 pc.;
• dill - a couple of sprigs;
• onion – 1 pc.

Cooking method:

1. Peel the stem and leaves, rinse and cut in half. Chop everything into thin strips.
2. Wash the rest of the vegetables thoroughly too. Finely chop the onion, grate the carrots, cut the tomatoes and zucchini into cubes.
3. Wash the dill, dry and chop.
4. Heat oil in a saucepan. First fry the carrots and onions, then add the cabbage.
5. Simmer for about 20 minutes, then add chopped zucchini and tomatoes.
6. Simmer until tender, season with sugar and herbs, salt and pepper, stir.
7. Simmer for another 5 minutes.

Cream soup

• Cooking time: 1 hour 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 42 kcal.
• Purpose: for lunch / dinner / for children.
• Cuisine: European.
• Difficulty: easy.

More aromatic and healthycreamy kohlrabi soup. The dish has a uniform consistency, so it is especially recommended for children's diets. Its light and delicate structure will not harm the baby's stomach. For cooking you will need a standard soup set. The meat you should use is chicken - wings, breast, legs or fillet. You can add more potatoes than in the recipe.

Ingredients:

• onion – 1 pc.;
• kohlrabi – 2 pcs.;
• potatoes – 3 pcs.;
• spices - to taste;
• vegetable oil – 2 tbsp;
• chicken – 400 g;
• water – 2.5 l;
• cream – 200 ml.

Cooking method:

1. Place the water on the fire and place the thoroughly washed chicken in it. Cook after boiling for 40 minutes, skimming off the foam.
2. Peel the onion, chop finely, fry in oil until golden brown.
3. Rinse the remaining vegetables, cut into cubes, and add to the broth.
4. Remove the chicken and chop into pieces. Boil the broth until the vegetables are ready.
5. Next, process the onion with chicken and vegetable grounds in a blender. Pour in the cream and repeat the procedure once.
6. Send the resulting mass back into the broth, boil, and season with spices.

For the winter

• Calorie content of the dish: 58 kcal.
• Cuisine: European.
• Difficulty: easy.

Almost all vegetables are used for preparations.Kohlrabi cabbage for the winterIt can also turn out delicious. It is better to buy it in late summer/early autumn, when the harvest is in progress. Sunsets with such cabbage can be different. This recipe will show you how to make a slightly sweet but tangy winter salad. The main thing is to use sterilized jars to ensure that the product is preserved until the cold season.

Ingredients:

• vinegar 70% - 1.5 tsp;
• sugar, salt - 125 g each;
• water – 1 l;
• bay leaf, mustard seeds, allspice and black pepper - to taste;
• kohlrabi – 4 pcs.;
• onions – 3 pcs.

Cooking method:

1. Peel the stem and rinse. Boil it for about 15 minutes using salted water.
2. Next, rinse under a cold stream, then chop not very finely.
3. Place in jars, adding layers of chopped onions and spices.
4. Prepare the marinade from 1 liter of water - boil, season with sugar, salt, add vinegar.
5. Pour this mixture into jars. Place them in the bottom of a large saucepan.
6. Pour in water, boil for 10 minutes, cover with a lid, and roll up.

Cucumber salad

• Cooking time: 15 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 65 kcal.
• Purpose: for lunch / dinner / light dinner / holiday table.
• Cuisine: European.
• Difficulty: easy.

Another delicious food combination iskohlrabi cabbage with cucumber. A salad can be made from just these two ingredients. Makes a light, healthy dish. In a more original recipe, other vegetables are additionally used - peppers, carrots, tomatoes and white cabbage. The result will be a brighter and juicier salad, and it is also rich in vitamins and low in calories.

Ingredients:

• kohlrabi – 60 g;
• tomatoes – 150 g;
• carrots – 150 g;
• pepper, salt - to taste;
• low-fat sour cream – 50 ml;
• olives – 4-5 pcs. For decoration;
• parsley, dill - a couple of sprigs;
• cucumbers – 200 g;
• white cabbage – 120 g.

Cooking method:

1. Finely chop the washed and dried vegetables. Leave some cucumbers for decoration.
2. Place in a salad bowl, add pepper, salt and season with sour cream.
3. Stir, garnish with cucumber slices and olives.

Hot dish in the oven

• Cooking time: 1 hour 15 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for lunch / dinner / light dinner / holiday table.
• Cuisine: Asian.
• Difficulty: easy.

Be sure to take note of this recipe. This potato casserole is low in calories, but you can fill up very quickly. If you don't know what to cook for dinner, then this dish is perfect. Even as a holiday treat, a casserole will not be out of place. Appetizing potatoes and soft, slightly crispy cabbage with layers of salami, and all this in a delicate creamy sauce - try it yourself.

Ingredients:

• onions – 3 pcs.;
• butter – 1.5 tbsp;
• kohlrabi – 425 g;
• egg – 2 pcs.;
• breadcrumbs -2.5 tbsp;
• salami – 155g;
• cheese – 225 g;
• sweet paprika - to taste;
• milk – 1 tbsp.;
• potatoes – 0.5 kg;
• pepper, salt - to taste;
• cream – 0.5 tbsp.

Cooking method:

1. Chop the clean cabbage into cubes. Also cut the onion and sausage into pieces, place these products in layers in an oiled baking dish, sprinkling with spices and cheese to taste.
2. Top with thin potato slices. Season with salt and pour in the beaten mixture of eggs, cream and milk.
3. Sprinkle breadcrumbs on top and sprinkle with oil. You can also decorate with grated cheese if you have any left.
4. Bake in the oven at 200 degrees. The optimal time is 45 minutes.

• Cooking time: 4 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 40 kcal.
• Purpose: for lunch / dinner / light dinner / holiday table.
• Cuisine: Asian.
• Difficulty: easy.

Lovers of everything spicy should try itKorean kohlrabi cabbage salad. This is a flavorful, spicy snack that is low in calories. In addition, it is really very spicy due to the addition of various spices. Korean salad is already an independent dish, but can also be served with a side dish. Thanks to its bright color, it will decorate even a festive table.

Ingredients:

• table vinegar - to taste;
• onion – 1 pc.;
• sea ​​salt, red and black pepper, sugar - to taste;
• green onions – 1 bunch;
• garlic – 2 cloves;
• cilantro - a couple of sprigs;
• carrots – 1 pc.;
• kohlrabi – 2 pcs.;
• coriander - to taste;
• vegetable oil – 3 tbsp.

Cooking method:

1. First of all, wash all the vegetables and let them dry. Then chop the cabbage into cubes measuring approximately 2x2 cm.
2. Cut the carrots into thin strips. Finely chop the greens and garlic, chop the onion into half rings.
3. Combine cabbage and carrots, add salt, and let stand for 20 minutes so that the vegetables release their juice. Next, lightly squeeze the mixture with your hands, season with vinegar and sugar, and mix.
4. Form a well in the center of the mixture, add spices, garlic and herbs.
5. Fry the onion in oil until golden brown, add to the rest of the ingredients.
6. Stir and leave in the refrigerator for 3 hours.

With apple

• Cooking time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner / healthy lunch / light dinner.
• Cuisine: European.
• Difficulty: medium.

How to cook cabbage salad with apple? In one of the original recipes, these components are combined with chicken and walnuts. Nourishing, dietary and truly delicious - this is how this salad turns out. Prepare it if you want an easy and tasty dinner. Even the dressing does not add calories to the snack, because lemon juice is used instead of mayonnaise.

Ingredients:

• salt, pepper - to taste;
• green onions - a couple of feathers;
• green salad - 1 bunch;
• white wine vinegar – 3 tbsp;
• apple – 2 pcs.;
• chicken breast – 1 x 150 g;
• peeled walnuts – 80 g;
• olive oil – 6 tbsp.
• kohlrabi –400 g.

Cooking method:

1. Vegetables, herbs, apples - rinse everything and dry.
2. Cut out the core of the fruit, chop the rest into slices, sprinkle them with lemon juice.
3. Process the peeled cabbage on a coarse grater and chop the nuts.
4. Boil the chicken until cooked, separate the meat from the bones, cut into strips.
5. Mix the crushed products.
6. In a separate bowl, combine vinegar with nuts, pepper, salt, oil and green onions.
7. Pour the resulting sauce over the salad and stir.

Simple salad

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 52 kcal.
• Purpose: for lunch / dinner / light dinner.
• Cuisine: European.
• Difficulty: easy.

Another simplewith the addition of orange and lime zest. The snack turns out to be very rich in vitamins. The ingredients are selected so that the taste of cabbage is felt in full force and is not interrupted by anything. Additionally, it is emphasized by the same sweet honey. For sourness, the salad is seasoned with wine vinegar in combination with orange juice.

Ingredients:

• lime – 2 pcs.;
• cilantro – 1 small bunch;
• kohlrabi – 6 medium fruits;
• honey – 50 ml;
• wine vinegar - 1 tbsp;
• orange – 1 pc.

Cooking method:

1. First rinse all solid components, then dry them on a paper towel.
2. Next, chop the greens and shred the cabbage into strips.
3. Using a special knife, remove the zest from the lime. You can use a coarse grater.
4. Combine crushed products.
5. Season with a sauce made from a mixture of vinegar, honey and orange juice.
6. Stir and garnish with orange zest.

Video

Kohlrabi has a huge number of beneficial properties that have a wonderful effect on the human body. Appearing in ancient times, this cabbage has never been picky about the conditions in which it was grown. Kohlrabi literally means “stem turnip,” and the external resemblance to turnips is so noticeable that the two crops are often simply confused.

What part of this crop is considered edible? Today you can find many recipes that use stem fruit. After all, they contain the most beneficial properties for the human body.

General description of kohlrabi cabbage

Kohlrabi is a vegetable plant that grown for two years. So, in the first year, only a stem fruit begins to form, which can then be used for food, and the second year is the formation of a shoot that grows from the upper bud and often its length reaches up to 1 meter. Flowers appear on this shoot, which are collected in a brush. The fruit of this plant looks like a pod with seeds inside. The germination of these seeds can last up to 5 years.

The stem fruit can have a wide variety of shapes:

1. Flat-round.
2. Rounded.
3. Ovoid.

The color of such a stem fruit can be of different colors: purple, light green, crimson. But the color will depend on what variety of kohlrabi cabbage was planted. But the flesh of this vegetable, regardless of the variety, will remain white.

The weight of cabbage also depends on its variety. So, it can weigh 200 grams, or it can reach up to 800 grams. The diameter can be from 10 to 15 centimeters. The leaves are green, medium in size, and have a slight wax-like coating. The deciduous stalk is of medium thickness and a darkish shade of purple.

If you evaluate the taste qualities of kohlrabi, then its taste is very similar to the stalk of ordinary white cabbage, only a little sweeter and juicier. That is why this cabbage is perfect for making salads. You can use this cabbage for side dishes.

The composition of kohlrabi is varied. firstly, this vegetable contains a large amount of vitamins C, A, B, B 2, PP. Secondly, the composition also includes mineral salts, magnesium, potassium, phosphorus, cobalt and iron.

Thirdly, this plant contains large quantities of enzymes, fiber and plant proteins. The pulp, which is rich in glucose and fructose, is especially useful. Today, kohlrabi is considered a valuable product for dietary nutrition, because it contains there are even sulfur compounds. It is known that the calorie content of 100 grams of this vegetable is 41.5 kcal.

By the way, kohlrabi cabbage has received another name among the people – “northern lemon”. This name is explained by the fact that it contains a large amount of vitamin C.

Kohlrabi cabbage has many positive qualities. So, it has a huge number of beneficial properties for the human body. First of all, it has a positive effect on the intestines: kohlrabi cabbage quickly cleanses it of toxins, waste and other contaminants and harmful substances. This is facilitated by dietary fiber, which, once in the stomach, is not digested. But the main rule when eating this vegetable is to drink as much liquid as possible.

If you regularly eat kohlrabi, a person’s appetite will normalize. And if you drink vegetable juice, which includes this type of cabbage, then the person suffering from gastritis, cholecystitis or gastroduodenitis, the condition is improving. But you should not drink this juice more than one glass a day. If you regularly eat kohlrabi, you can also normalize your metabolism, which will help restore the normal speed of all processes.

Thanks to the numerous beneficial properties of kohlrabi cabbage, you can remove excess fluid from the body, as well as reduce the load on the gallbladder, liver, and kidneys. This will be the result of the large amount of potassium contained in kohlrabi.

Kohlrabi can be used for the treatment of many diseases:

It is believed that kohlrabi fruits are very useful for anemia, since it contains many trace elements that help blood cells form. This includes iron, zinc, iodine, selenium and even manganese. Therefore, for any type of anemia, constant and regular consumption of this vegetable is recommended. For example, you can make a salad out of it by adding some carrots. You need to eat it once a day for three weeks, but you should not eat this kohlrabi salad while you are eating other foods. You need to eat this cabbage salad separately, but you cannot add salt, mayonnaise or sour cream to it.

It is believed that patients with diabetes should include kohlrabi in their menu. Cabbage contains a huge amount of vitamins, which belong to different groups. Kohlrabi contains the most vitamin C, which is much higher than even citrus fruits in this vegetable. It is known that vitamins such as A, PP, E easily saturate the body and strengthen it. Therefore, as soon as a person gets sick, having caught some virus or infection, he should immediately include kohlrabi cabbage in his diet. Usually this autumn and spring. Do not forget that all the beneficial properties are contained in large quantities in fresh vegetables.

Even in ancient times, people consumed kohlrabi to calm or restore nerves. The good mood and positive effect on the nervous system of cabbage is due to the fact that the vegetable contains vitamin B. It is known that if you regularly consume this plant, nervousness disappears, the emotional state is quickly balanced, blood pressure is normalized and mood improves.

When eaten, kohlrabi necessarily has a positive effect on the oral cavity. So, first of all, strengthens teeth and gums, and also prevents inflammation from forming on the palate, in the larynx itself and on the gums.

Kohlrabi is also good for skin, especially for skin that is aging. Regular masks made from this cabbage can make your facial skin fresher and younger. It’s easy to prepare a mask: grate a little kohlrabi and add 1 teaspoon of honey and dry yeast. Mix everything well and leave for 20 minutes. And only after this it is necessary to apply the mask to the face, which must first be cleaned. Leave the mask on your face for 20 minutes and then wash it off with warm water. The result will be wonderful.

Currently, kohlrabi cabbage is known as the best remedy for weight loss. If this vegetable is consumed regularly along with cucumbers and apples, then fats will be broken down much faster. By the way, it is known that kohlrabi is a product that has a small amount of calories, but quite a lot of energy is expended during its digestion. The basis for losing weight with cabbage is the effect of arginine and isoleucine. They actively influence the fact that all carbohydrates are not converted into fat, therefore, performance increases, and extra pounds successfully disappear.

The basis for the prevention of colon and rectal cancer is the protection of sulfur and sulfur-containing substances contained in kohlrabi. But for this it is necessary eat fresh vegetables daily, but without salt. By the way, kohlrabi prevents the development of atherosclerosis.

Dangerous properties of kohlrabi cabbage

Kohlrabi cabbage has not only beneficial properties, but also dangerous ones. For example, if a person suffers from high stomach acidity, then eating this vegetable is strictly contraindicated for him.

It is not advisable to eat those fruits of kohlrabi cabbage that were grown in greenhouses and greenhouses, since this vegetable can accumulate huge amounts of nitrates, which will then provoke some very serious disease.

Kohlrabi in cooking

You can prepare a wide variety of dishes from kohlrabi. Of course, the best and healthiest option would be to eat raw cabbage, but it is also excellent stewed, boiled, fried, and even baked. If the meat is served with kohlrabi, which can be an excellent side dish, then it will be well digested.

Kohlrabi can also be used in the preparation of stews, soups, salads, okroshka, any holiday dishes, stuffing and canning.

Growing and care

Of all cabbage varieties, kohlrabi is considered the fastest ripening. Therefore, several harvests can be harvested at once in a year. First of all, you need to decide which variety to choose.

The best varieties are:

1. "Vienna White" This type of cabbage ripens early and has a light green color.
2. "Violet". This is a late-ripening variety that has a dark purple color.

Depending on which variety is chosen, the planting method is also determined. You can plant kohlrabi with both seeds and seedlings. The best months for planting are April and May.

Seedlings are grown starting at the end of March. Seeds are planted in a pre-prepared container with soil to a depth of 1.5–2 centimeters. As soon as the second leaf appears, you should immediately spray it with complex fertilizer: half a tablet per 1 liter of water.

To plant a vegetable plant in open ground, you need to properly prepare the bed. First of all, she should be well lit. If pumpkin, zucchini, carrots or tomatoes grew in the garden before the vegetable, then cabbage will grow well in this soil.

In the spring, before planting seedlings, the soil is dug up and fertilized with compost. Approximately 3–4 kilograms of humus per 1 square meter of land is taken. It is worth ensuring that the soil is loose and fertile.

It is necessary to plant seedlings in the ground on a day when there is no bright sun. For example, in cloudy weather or in the evening. The distance between the rows should be 70 centimeters, and between the holes approximately 20–30 centimeters. By the way, you can add 1 glass of humus to the holes. Immediately after planting, the bed is watered abundantly.

Harvest care and storage

In order for the kohlrabi harvest to be good, it is necessary to constantly water it and be sure to loosen the soil. You can water twice a week, and if there is a drought, then you should monitor the soil and water it generously as it dries out. You need to loosen the soil around the vegetable so that this distance is approximately 8–10 centimeters.

You need to harvest the crop carefully, performing the following steps step by step:

1. Pull out the entire kohlrabi crop.
2. Trim roots and leaves with pruning shears.
3. Place in boxes, sprinkled with sand.
4. Lower the boxes with the harvest into the basement or place them in another cool room.

You can also store cabbage in the refrigerator. but no more than a month. If the kohlrabi is cut, then it is worth putting it in special plastic containers, which will keep it fresh for a long time.

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Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

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The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

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Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

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Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

I am very interested in analyzing how people's tastes and preferences for certain foods have changed over the centuries. What was once considered tasty and was an object of trade, lost its value over time and, conversely, new fruit crops conquered their markets. Quince has been cultivated for more than 4 thousand years! And even in the 1st century B.C. e. About 6 varieties of quince were known, and even then methods of its propagation and cultivation were described.

Delight your family and prepare themed cottage cheese cookies in the shape of Easter eggs! Your children will be happy to take part in the process - sift the flour, combine all the necessary ingredients, knead the dough and cut out intricate figures. Then they will watch with admiration as pieces of dough turn into real Easter eggs, and then with the same enthusiasm they will eat them with milk or tea. How to make such original cookies for Easter, read our step-by-step recipe!

Among tuberous crops, there are not so many decorative deciduous favorites. And caladium is a true star among the variegated inhabitants of interiors. Not everyone can decide to own a caladium. This plant is demanding, and first of all, it requires care. But still, rumors about the extraordinary capriciousness of caladiums are never justified. Attention and care can avoid any difficulties when growing caladiums. And the plant can almost always forgive small mistakes.

Many people are interested in the lexical meaning of the word “kohlrabi”. In fact, everything is simple here: this term means with a fleshy and wide stem. It has almost no leaves at all. Roughly speaking, this cabbage is just a stalk.

Eating kohlrabi has a beneficial effect on the body. It can be eaten raw, stewed, boiled, canned and fried.

The benefits of kohlrabi, its cultivation and preparation

Kohlrabi is distinguished by its excellent taste.

In addition, its important property is the presence of a huge amount of vitamin C (more than in citrus fruits); it is called the “northern lemon”. This cabbage is also rich in fiber, which has a positive effect on the intestines, helps fight constipation, cleanses the body of cholesterol, eliminates atherosclerosis, and has a rejuvenating effect. It is especially recommended for overweight people, as it is low in calories.

What is kohlrabi? This is a real treasure trove; it is not found in any other cabbage. It is beneficial for the epidermis. If there is not enough of this acid in the body, the skin looks lifeless, peeling occurs, hair growth stops, and the mucous membrane of the throat, nose, and mouth is damaged. Kohlrabi can be easily made into salads, and children love to eat it raw. To prepare a side dish, it can be stuffed and stewed, in addition, it is added to soups.

Some species are obtained from seedlings, while others are grown by sown seeds in the ground. Kohlrabi loves water, and the sun's rays also promote its growth. Seeds germinate well at air temperatures from 18 to 20 degrees. But cold has a negative effect on cabbage. Good growth is observed in dry and warm summers. Fertile soil with a high clay content is most suitable for cabbage, but it has a hard time in peaty and sandy soil. It is not enough to just know the meaning of the word “kohlrabi”; you also need to know how to properly grow this vegetable.

Is it worth mentioning that this vegetable prevents cancer? Today, most conscious people know about this. If, according to doctors, a person is at risk of getting cancer, then he definitely needs to eat this cabbage.

What vitamins and microelements are contained in kohlrabi?

This cabbage is very rich in vitamins, mainly B, A, C. It also contains. Every person who cares about their health should eat this cabbage at least in the warm season. And, of course, everyone should be aware of what kohlrabi is.

Among other things, this cabbage has a positive effect on metabolism. It contains a lot of organic acids and microelements (zinc, iodine, fluorine, manganese, iron, copper, selenium, magnesium). Just like all vegetables, it contains a large amount of dietary fiber.

Kohlrabi for weight loss

Just think: per 100 grams of vegetables there are only 45 kilocalories. This is comparable to onions and beets. By the way, many people don’t even want to know what kohlrabi is; they prefer other vegetables. Well, that's their right.

Advantages of kohlrabi over white cabbage

Of course, it immediately comes to mind that it contains only 30 kilocalories, but kohlrabi has an undeniable advantage: it does not harm the intestines, and even if you often eat it raw, there will be no rumbling in the stomach or unpleasant sensations.

It is also important that this vegetable has a neutral but very pleasant taste, which means it can be fed to babies. However, for very young children it is recommended to cook it. It is better to make a puree from it, including other vegetables.

Kohlrabi or broccoli?

Some overweight people don't know what kohlrabi is, and that's very sad. Meanwhile, they could grate the cabbage and make a low-fat dressing for it. The dish turns out to be dietary, but quite tasty.

Kohlrabi can be compared to broccoli, which also contains many trace elements and vitamins. But which tastes better? Of course, kohlrabi.

Tartronic acid

It should be noted that this cabbage has already helped many people lose weight. Do not forget that it is rich in tartronic acid. Experts say that this is truly a miraculous substance. Thanks to it, carbohydrates do not degenerate into fatty tissue.

Offers

Teachers give some schoolchildren a task: with the word “kohlrabi”. What can you come up with here? Let's look at some options. You can simply write: “Today for dinner I want to make a kohlrabi salad.” But this is not the only option. You can also write something about the growth of this vegetable. For example: “Kolrabi grows best in loamy soil.”

The benefits of cabbage for digestion, maintaining slimness and overall health are undeniable. Moreover, cabbage in this case is a collective image, uniting many varieties of related, but noticeably different plants. And if white, red-violet, Chinese cabbage are frequent and quite familiar guests in our kitchen, then recently in markets and supermarkets you can see other, sometimes completely unfamiliar and outlandish varieties of cabbage. Next time you go shopping, pay special attention or even specifically look for kohlrabi cabbage. You can easily recognize it among others by its appearance: a spherical stem with “burdock” leaves sticking up.

This slightly ridiculous appearance did not prevent kohlrabi from gaining popularity and devoted love among gourmets all over the world. Europeans, in particular Italians, have known it since the times of the Roman Empire, and after the 16th century other inhabitants of the continent tried it. The name “kohlrabi” was given to cabbage by the Germans, combining two words: kohl (“cabbage”) and rübe (“turnip”), which perfectly convey the visual impression of this vegetable. However, despite its “onion” image, kohlrabi is actually a cabbage and can be cooked in the same way as other cabbages. With some nuances, of course. So, it's time to learn how to cook kohlrabi cabbage to create delicious, healthy and versatile dishes.

Kohlrabi cabbage: features and benefits
The stem fruit of kohlrabi suspiciously resembles a pale green (sometimes purple) turnip in appearance, although in fact it is a direct and very close relative of the most common and familiar garden cabbage. It is the aboveground spherical part of the vegetable that is eaten. On the outside it is covered with a protective shell, and on the inside it contains a juicy, crispy and quite delicate fiber consistency core. As for the taste, kohlrabi is similar to the taste of white cabbage - or rather even its stalk, only much softer, sweeter, without the characteristic pungency. Kohlrabi fully ripens in just two months, and it is its young, early-ripening fruits that are optimal for eating.

Even after the most intense heat treatment, kohlrabi can bring great benefits to the human body. First of all, this is due to the high content of plant fiber and the vitamin and mineral composition of the vegetable. It is especially rich in vitamin C - even more than citrus fruits and black currants. Also, its pulp contains vitamins B, PP and A, enzymes and mineral salts. Among them, a particularly significant place is occupied by potassium compounds, which have a beneficial effect on blood pressure and the condition of the heart muscle. Glucose, fructose and sulfur also play an important role in this healthy ensemble of nutrients. And at the same time, kohlrabi remains a dietary, low-calorie product, containing only 42 kcal per 100 grams.

In other words, kohlrabi is an almost ideal product for those who want to get rid of excess weight and not gain it in the future, normalize blood pressure and digestion, enrich their body with essential substances and strengthen the immune system. The only obstacle to achieving these laudable goals may be the dislike of cabbage dishes that many people have. In this case, there is a good way - to master truly successful recipes based on kohlrabi. And in order for culinary impromptu to be a success, it is better to choose small, plain heads of cabbage, about 7 centimeters in diameter. They are the softest, do not have a pronounced cabbage tint in the aroma and cook quickly, giving the finished food a sweetish taste, a little reminiscent of nuts.

Kohlrabi recipes
Kohlrabi can be eaten raw as part of fresh salads, boiled in water, broth and steamed, stewed, fried, baked... In general, cook according to recipes suitable for both cabbage and turnips. The taste of kohlrabi perfectly complements and goes well with chicken, fish, seafood, peanuts, onions, tomatoes and other vegetables. The most popular seasonings for kohlrabi are nutmeg, cream and soy sauce. But in any other combinations, kohlrabi will be quite appropriate - it is an extremely versatile product. By experimenting with it, you can cut kohlrabi in different ways, grind it on a grater and in a blender, add it to soups, baked goods and vegetable smoothies. But to start getting acquainted with this vegetable, we suggest mastering a few simple recipes:
These are the basic techniques for preparing kohlrabi cabbage. Having mastered them perfectly, you can easily move on to complex recipes that require more ingredients and time to implement. But the dishes listed above will always come to the rescue when you need to quickly serve flavorful, nutritious and, at the same time, light dishes to the table. They will appeal to almost everyone, even children and picky gourmets. Rare contraindications to the use of kohlrabi include some forms of gastric diseases. But for teenagers, pregnant women and nursing mothers, kohlrabi will only bring benefits, vigor and good mood.