Kohlrabi recipes: various options for the winter

Kohlrabi is a little-known and almost exotic vegetable for most housewives in our country. Kohlrabi cabbage is a close relative of ordinary white cabbage. It has been known in Northern Europe since the sixteenth century. But here, in Russia, kohlrabi salad was not prepared for the winter, and recipes were not inherited. And in vain. After all, kohlrabi cabbage, undeservedly deprived of attention, is rich in a huge amount of substances useful for the human body:

• vitamins A, C and group B;
• iron, potassium, calcium, cobalt, phosphorus, magnesium;
• enzymes, vegetable fiber and proteins -

here is not a complete list of useful components that are part of this unusual representative of the cabbage family.

In European national cuisines, there are many dishes from fresh kohlrabi. But winter harvesting from this fruit is considered no less tasty and healthy. As a savory snack, it goes well with any festive table.

Recipe for cooking kohlrabi without sterilization for the winter

Pickled kohlrabi

Ingredients:

• 1 young stem crop;

Marinade:

• 55 gr. salt;
• 75 gr. Sahara;
• 100 ml fruit vinegar or 5%;
• spicy herbs, spices;
• 1 liter of water.

Cooking method:

1. We clean the young tuber of leaves and peel, wash it, cut it into small slices.
2. Immerse the prepared pieces in water acidified with vinegar, boil for 5 minutes.
3. We throw the blank into a colander, chill it, put it in small jars.
4. Cook the brine separately. Salt water, sugar, boil. After cooling, add acetic acid. Pour into jars, if desired, put an umbrella of dill, garlic, basil. We close the lids.

Salted kohlrabi

Ingredients:

• 5 kg of young kohlrabi tubers;
• 4-5 sprigs of celery;
• 3-5 tbsp. l. salt;
• 40 gr. garlic;
• 100 g bitter capsicum;
• 30 gr. spice seed mixtures (dill, basil, fenugreek, savory);
• 5 liters of water.

Cooking method:

1. We clean the cabbage from the leaves, remove the skin.
2. My celery, put on the bottom of the jars or tubs, alternating with spices. We put the stems on top of the spices and herbs.
3. Fill with brine. Close tightly for salting for a month.

Leaves can be salted together with tubers. They are washed, finely chopped and placed on the bottom along with the herbs.

Advice and remarks, so as not to fall into despair ...

• It is forbidden to wash the stems before long-term storage! You just need to free them from the remnants of soil.
• In the underground, where the humidity does not reach the required values, the container with kohlrabi is sprinkled with raw sand or covered with thick polyethylene.
• To avoid rotting, in places of their long-term storage, do not tightly close boxes, bags, chests with its stems. Some air should come in. Especially if it is not possible to strictly adhere to the temperature regime.

By adhering to all these tips for storing stem plants, you can always delight yourself and your loved ones with vitamin dishes. Try to save the kohlrabi until winter and share your experience.

How to cook kohlrabi tasty and healthy

Kohlrabi itself is a storehouse of vitamins and minerals. Most of the recipes for cooking this vegetable involve its heat treatment, and as you know, under the influence of high temperatures, vegetables lose some of their vitamins.To make the preparations with the stem crop tasty and healthy, their composition can be supplemented with other vegetables.

Winter Vitamin Blend from Kohlrabi

Ingredients:

• 300 gr. kohlrabi;
• 300 gr. cauliflower;
• 300 gr. white cabbage;
• 300 gr. carrots;
• 1 bunch of parsley stalks
• 1 bunch of celery stalks
• 1 kg of parsley root;
• 300 gr. celery root;
• 5 pieces. red sweet peppers;
• 5 pieces. green sweet peppers;
• 17 Art. l. salt.

Cooking method:

1. We clean the vegetables, wash, dry them from excess moisture.
2. We cut vegetables into convenient pieces, grind them in a meat grinder.
3. Mix the finished puree thoroughly with salt, put it in glass containers without sterilization, close it tightly with nylon lids.

We put it in a cold place for storage, after wrapping the jars with parchment.

Dolma from leaves

The leaves of king cabbage contain even more vitamins and minerals. You can use this vegetable part in the same way as the root vegetable itself, it is only important to be able to cook it correctly.

For dolma from kohlrabi leaves, you need to prepare:

• fresh kohlrabi leaves;
• minced chicken or turkey - 500 g;
• onions - 3 pcs;
• pepper, salt, spices.

For cooking, you can boil the leaves a little, you can also use fresh ones.

1. Finely chopped onion, pepper, salt and spices are added to the minced meat, kneaded thoroughly.
2. Put a spoonful of prepared minced meat on each sheet, wrap it in a sheet like stuffed cabbage, fry the finished dolma on both sides in butter.
3. Fried dolma is placed in any container, poured with chicken broth and stewed until tender.

In the broth, you can add chopped bell peppers, herbs, a little butter to taste.

Storing kohlrabi cabbage in winter

The storage of kohlrabi cabbage is as varied as the recipes for its preparation. It can be kept fresh or dried, canned and frozen. The difference between all this is only in the storage location and the period.

In the cellar

This is the most reliable method of long-term storage of kohlrabi, allowing you to preserve all the benefits. The shelf life in this case is all winter. This storage can be done in several ways:

1. The stem fruits are cleaned of leaves, placed in wooden boxes or baskets along with the roots, crushed with wet sand on top and covered loosely with a film. Stem fruits are never washed in water. They can be slightly cleaned from the ground, but not wet.
2. Wet sand is scattered on the floor of the cellar or in a special wooden compartment, tubers are stuck down into it with a stump of tubers. This is a kind of "transplant" kohlrabi for the winter in the cellar. Landing is done at a distance from each other. Vegetables should not be in contact with each other.
3. Storage in the form of winter harvesting.

Freezing

The method is no worse than the previous one. If done correctly, kohlrabi will retain its beneficial properties and taste. The shelf life of kohlrabi frozen is 9 months.

1. The tubers are thoroughly washed, cut in half, into several equal parts, or grated.
2. The prepared raw vegetable is laid out in bags, wrapped tightly and placed in the freezer.

Before freezing, it is best to blanch the cabbage for 3 minutes, then pour over it with cold water.

Cold storage

Another way to store kohlrabi is in the refrigerator. The method is also reliable, but not long-lasting, only 2-3 weeks.

The head of cabbage is wrapped in a damp cloth or parchment, placed in a plastic bag, tied tightly, releasing air, and placed in the refrigerator.

Dry storage

Dried kohlrabi is a great seasoning for soups, salads and baked meats. You can store it for a year or more in the right conditions.

1. A young head of cabbage stalk is cleaned, washed, cut into cubes about a centimeter, blanched in acidic water (1 tsp citric acid per 1 liter of liquid) for 5 minutes.
2. Thrown back in a colander, dried from excess moisture.
3. They are laid out on an oven grill or in a dryer and dried at a temperature of 60 degrees.
4. The finished product is ground into powder or stored in dry sticks in a tightly closed container in a dry, dark place.

Harvesting time and preparation for storage

When to harvest kohlrabi cabbage depends on the variety and weather conditions. In the middle lane, the crop ripens by the end of the first decade of October. Stem fruits are able to withstand short frosts, when the thermometer drops to -4 degrees, if the weather suddenly worsened, there is no reason for excitement.

Attention! Do not overexpose the stems in the soil, otherwise their taste will deteriorate - the pulp will become fibrous and bitter.

To prepare kohlrabi cabbage for storage for the winter, the heads must be pulled out with the rhizome and the leaves removed, leaving only small petioles up to 5 cm long. After harvesting, the heads are taken to a cool, dry place and left for 2 hours. When the heads of cabbage are dry, they gently shake off dirt and debris. This is done with hands, wearing gloves. It is important not to damage the skin, otherwise the heads will start to rot.

Kohlrabi: quick preparation for the winter

There are times when there is no time to mess around with winter preparations for a long time. For this case, there are also recipes for canning kohlrabi cabbage. They do not take too much time, but they are very useful and diversify winter dishes.

Kohlrabi salad with carrots

Ingredients:

• 600 gr. young tubers;
• 150 g carrots;
• 40 gr. garlic;
• 5 sprigs of celery;
• 6 peas of allspice.

Marinade:

• 500 ml of water;
• 1/2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml of 9% vinegar.

Cooking method:

1. Wash the stem fruit, clean it, chop it into thin long straws, put it in a deep dish. A Korean carrot grater is ideal for shredding.
2. We also wash the carrots, clean them, chop them in the same way as kohlrabi, put them in the same dish.
3. Mix vegetables.
4. Put celery twigs, pepper, garlic in prepared jars. Top with the vegetable mixture, lightly tamp.
5. In a small saucepan, bring water to a boil, add salt, sugar, pour in acetic acid, bring to a boil, turn off.
6. Pour hot brine into jars, cover with lids.
7. In a large saucepan, lay a cloth on the bottom, put the cans with the workpiece, pour warm water up to the neck of the cans. We boil for 20-25 minutes.
8. We twist it, turn it upside down, wrap it up warmly until it cools completely. We put it away for storage.

Mushroom salad with kohlrabi

Ingredients:

• 1 kg of stems;
• 1 kg of any mushrooms;
• 1⁄2 kg. carrots;
• 1⁄2 kg. Luke;
• 0.25 l of vegetable oil;
• 1.5-2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 175-200 ml of any vinegar (9%, wine, apple).

Cooking method:

1. We clean vegetables, wash.
2. Finely chop the onion.
3. Three carrots on a grater.
4. We cut mushrooms and kohlrabi into cubes.
5. Boil kohlrabi in salted water for 10 minutes after boiling.
6. Fry the onions with carrots in oil (the onions should become transparent).
7. Add mushrooms with cabbage to frying, simmer for half an hour over low heat.
8. Salt, sugar, pour in vinegar and continue to simmer for another half hour.

We distribute the finished salad in sterilized containers, close it with lids, send it for storage in a cellar or refrigerator.

How to store early varieties in the refrigerator

At room temperature, the consumer qualities of kohlrabi last only 2-3 days. The refrigerator will extend the consumption period of even early ripening varieties of all colors up to 2-3 weeks.

To do this, take unwashed vegetables, wrap each stem crop with a damp cotton cloth or paper towel and put it in a plastic bag. It is not necessary to tie, otherwise the formed condensate will disrupt all plans for the future use of the stock.

But in newspapers, despite the suitable structure of the paper, it is undesirable to pack: the printing inks with which periodicals are printed contain a lot of substances hazardous to health.

Description

Kohlrabi with beets for the winter is an amazingly delicious canned salad that will impress every taste. Such a simple, at first glance, preparation of crispy vegetables is very often included in the list of festive dishes, but you can also enjoy a quiet evening with your loved ones.

To marinate kohlrabi with turnips and beets according to this simple step-by-step recipe with a photo, you can either thin straws or ordinary pieces and circles. It only depends on you and your preferences! We wanted to chop the vegetables into cubes, because in this form it is easier to pack them in cans, and so they look very appetizing. By the way, if you can preserve cabbage at home as we suggest in this recipe, then in winter you can use it not only as an independent salad, but also as an additional ingredient for preparing many dishes.

Fans of savory snacks will be especially delighted with pickled kohlrabi, since the dish we offer is prepared with garlic, hot peppers, as well as with a large list of spicy spices, which makes canned vegetables very tasty and aromatic. To start cooking pickled kohlrabi for the winter, it is recommended that you familiarize yourself with the technological instructions below with photo tips. This will ensure that you prepare a delicious salad correctly without making mistakes!

Beetroot salad

This kohlrabi salad is prepared for the winter along with beets. The vegetable gives not only a bright color, but also a breathtaking sweetness. Be sure to prepare this salad if you like moderately sweet preparations.

Ingredients:

• 1 large kohlrabi fruit;
• 0.5-0.8 kilograms of beets;
• 5 leaves of lavrushka;
• 4-5 peas of allspice;
• 2 tablespoons of sugar;
• 2 tablespoons of salt;
• 3 tablespoons of vinegar;
• 1.5 liters of water;
• 3-5 cloves of garlic.

Cooking method:

Boil beets and kohlrabi until half cooked in different saucepans, peel and cut into cubes.

Put garlic, lavrushka and peppercorns at the bottom of the jars.

To prepare the marinade, add the required amount of salt, sugar, vinegar to the water and bring to a boil.

Put cabbage and beets in jars, pour marinade, sterilize for 40 minutes, roll up the lids.

Such a workpiece will not deteriorate even when stored at room conditions. But it is still worth wrapping it up until it cools down.

The secret to proper freezing

The best way to keep kohlrabi for a long time (for 9-10 months) can be safely called freezing. This preparation method is quite simple and provides an opportunity to maximize the preservation of the beneficial substances contained in this product. In addition, it is very convenient because it can be immediately used for culinary purposes without resorting to pretreatment, which shortens the cooking time in winter.

Freezing cabbage for the winter

Before freezing for the winter, wash the kohlrabi cabbage, remove the foliage from it and cut the head into several small slices, this will effectively use the storage space. After that, it is necessary to immerse it in salty liquid for half an hour, and then rinse it with plenty of cold water. Then you can proceed to the blanching process. For these purposes, dip the kohlrabi in a pot full of boiling water and boil for 3 minutes, and then immerse it in a container of ice water. When the vegetable has cooled down, you just have to pack it in plastic containers or special sealed bags and send it to the freezer.