Kohlrabi cabbage - features and beneficial properties. Kohlrabi beneficial properties

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Kohlrabi cabbage is one of the most amazing vegetables, which is undeservedly ignored by housewives who do not know how to diversify their family’s diet. Outwardly, it simultaneously resembles cabbage with a head of smaller size than that of white cabbage, and a turnip, the resemblance of which is given to this vegetable by its thin stem. It is the stem that is eaten, which has a characteristic taste reminiscent of an ordinary cabbage stalk. But unlike the stalk, the stalk fruit does not have a characteristic pungency, and therefore can be eaten by both children and adults.

Unlike other members of the cabbage family, kohlrabi was developed in the Eastern Mediterranean as early as the first century BC. A hundred years later, the sweet stem fruit became widespread in Central Asia, and then in Central and Northern Europe.

At first, this stem fruit was viewed with suspicion in the Old World, however, after the nobility tasted its extraordinary taste and appreciated its properties, it gained enormous popularity. Like everything unusual in those days, this product became a symbol of wealth and good status - only noble and wealthy residents of Europe could eat it.

Kohlrabi appeared in Rus' relatively recently - under Peter the Great. The Tsar, while on a trip to Europe, at one of his overseas receptions tasted unprecedented food, which he liked so much that he wanted to bring it to his state. This is how this amazing stem fruit appeared in our country, known not only for its interesting structure and pleasant taste, but also with many useful properties and qualities.

Taste properties and use of kohlrabi

Despite the fact that our tables often contain cabbage, purple, Peking and cauliflower, kohlrabi is very rarely eaten in Russia. This is quite unfair in relation to this stem fruit, since it has such taste qualities, How:

• The stem of the fruit has the characteristic taste of an ordinary stalk white cabbage. Their only difference is the absence of the specific bitterness in the stem, characteristic of the stalk.
• The core of the fruit has a pleasant sweetish taste, which is explained by the high presence of fructose and sucrose in its composition.

At correct use Kohlrabi cabbage, a photo of which can be found later in the article, can become not only tasty, but also very in a useful way diversify your family's diet. In addition, this vegetable has an amazing composition, thanks to which it can be called a real storehouse of vitamins.

Most often this cabbage is consumed:

• In raw form. This is especially useful for those who are on a diet. Young stems, which have a soft core and delicate taste, are used for food.
• Boiled. Boiled stems are used as a garnish for dietary dishes or how decorative decoration food
• Composed of various vegetable salads. It is also common to use this vegetable in salads with seafood, as its taste goes very well with them.
• In batter, fried.

Dishes made from this variety of cabbage are widespread in some parts of Europe, for example, in Italy, France, and even Germany, which gave the vegetable its name, which literally means “cabbage turnip.”

Today, this vegetable can often be found in dietary cuisine, as well as in recipes for dishes recommended for a particular disease.

The vegetable has an amazing composition, thanks to which it can be called a real storehouse of vitamins.

The unique composition of substances contained in kohlrabi makes it an irreplaceable and universal source of vitamins and minerals necessary for every person.

This variety of cabbage is a real record holder for the amount of some useful substances and vitamins. For example, of all vegetables, it is this stem fruit that has the maximum content of vitamin C, which is why in some people it is even nicknamed “the lemon of vegetables” or “northern lemon.”

After drying is completed, kohlrabi is distributed into closed containers, for example, plastic containers, and stored in a dry and dark place where direct sunlight does not penetrate.

Freezing

Kohlrabi can be stored frozen for almost a year! At the same time, the vegetables completely retain all their composition and beneficial properties. The maximum shelf life of frozen cabbage is 10 months.

For freezing, it is necessary to properly prepare the stem fruit. The process of freezing vegetables consists of several stages:

1. Cleaning the stem crop from tops and peel. The tops are carefully cut off from the top, and the peel is removed in a thin layer.
2. Cutting a head of kohlrabi into several parts for more convenient storage and use.
3. Placing vegetables in salt water. The concentrate should be prepared at the rate of one liter of water per two tablespoons of salt. The time the workpiece is kept in salt water should not exceed half an hour.
4. Remove the cabbage from the salt solution and rinse with cold water. It is recommended to wash vegetables under running water, as this will clean the product more effectively than washing in a container.
5. Blanch for three minutes. To do this, place the workpiece in a container with boiling water and cook for exactly three minutes.
6. After removing the vegetables from boiling water, immediately immerse them in ice water for a few minutes.

After this, all that remains is to wait until the product has completely cooled down, and then sort it into packaging containers and immerse it in freezer.

If you follow all the rules for consuming, preparing and storing such cabbage, you can regularly provide your family with all the necessary vitamins and nutrients. And the pleasant taste of this product will allow you to pamper your family with new interesting and varied tasty dishes. By using the methods of harvesting stem crops for the winter, you will not experience a shortage of this useful substance even in the cold frosty months.

Kohlrabi cabbage Here in Russia it is not as popular as other types, and it’s a shame. Many people are indifferent to this vegetable because they know nothing at all about its beneficial properties or cooking methods.

This type of cabbage ripens earlier than the commonly grown and consumed white cabbage, and is distinguished by its unpretentiousness to weather conditions. Kohlrabi is not afraid of the cold, so it can be grown in any region of Russia, known throughout the world as the coldest country.

In Holland, Germany, other Western European countries, as well as in Canada and the USA kohlrabi been grown for a long time.

This type of cabbage appeared in the human diet several centuries before the beginning of our era, and there is information that the inhabitants of the Roman Empire were the first to grow it - they generally loved cabbage. They called kohlrabi “caulorapa” - stem turnip, and the modern name of the plant comes precisely from the ancient Roman one.

Appearance of kohlrabi cabbage

By appearance kohlrabi cabbage it really is very reminiscent of a turnip or radish, and its taste can be compared to the stalk of ordinary cabbage, but it is more tender and sweet. The so-called kohlrabi stem is eaten - a thickened stem that has a spherical shape and grows above the ground - just like a head of other types of cabbage.

The coloring of the kohlrabi stem can be very attractive.: light green, raspberry, dark or light purple, and the flesh of kohlrabi is always white, very juicy and with a pleasant taste. It contains more nutrients than white cabbage, but there is no bitterness or pungency - thanks to the high sucrose content.

What kohlrabi cabbage In our country, it is mainly grown by amateur gardeners, which is truly regrettable: most people consider this vegetable to be frivolous, and some farmers directly state that it is impossible to make money from growing it. However, in the northern regions, the precocity of this type of cabbage, as well as its nutritional merits, was nevertheless appreciated - kohlrabi is grown there more often than throughout the country as a whole, and is even called the “northern lemon”. Indeed, in order to satisfy the body's need for vitamin C, you need to eat only 120 g of this special cabbage during the day.

Kohlrabi: composition, benefits and calorie content

Meanwhile, the value of kohlrabi as a dietary and medicinal product is beyond doubt. It contains more vitamin C than lemon and orange, and very few calories - about 45 kcal per 100 g of product.

Kohlrabi has a very rich composition– it is literally loaded with vitamins and minerals. In addition to proteins, fats, carbohydrates, dietary fiber, kohlrabi pulp contains starch, natural sugars, enzymes, organic acids; vitamins A, C, E, K, PP, B vitamins, beta-carotene; macroelements - calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur; trace elements - iron, zinc, iodine, copper, manganese, selenium, fluorine, molybdenum, boron, aluminum, cobalt.

Useful properties and treatment of kohlrabi cabbage

Kohlrabi cabbage is a godsend for obese people and also for those who want to get rid of excess weight and maintain a slim figure.

In addition to being low in calories, it contains tartronic acid, a substance that nutritionists call magic because it prevents carbohydrates from being converted into fat. This acid is also present in some other vegetables and fruits: cucumbers, eggplants, apples or quinces, but kohlrabi is especially rich in it. If you prepare a kohlrabi salad with apples and fresh cucumbers, then this combination will really quickly help you magically get rid of excess weight.

Kohlrabi has a diuretic effect, cleanses the intestines of toxins, relieves inflammation in gastrointestinal diseases, normalizes blood pressure and makes the whole body stronger and healthier. Kohlrabi is digested not in the same way as white cabbage, but much easier, without causing bloating in the intestines and flatulence.

Research in gastroenterology shows that Eating kohlrabi significantly reduces the likelihood of developing colorectal cancer., since it contains many sulfur compounds; as well as cancer of the lungs, breast, bladder and male genital organs.

The functions of the liver and gall bladder are also restored when consumed kohlrabi; appetite improves; diseases such as chronic gastritis, peptic ulcer of the stomach and duodenum, cholelithiasis are alleviated.

Slice kohlrabi can be given to children before meals, especially those who often refuse to eat main dishes.

Kohlrabi juice

Kohlrabi juice is also healthy and has healing effects.: the calcium contained in it is in an easily digestible form, and actively takes part in the formation of bones and teeth. In general, in terms of calcium content, kohlrabi can be compared with dairy products, eggs and cheese.

For the same reason kohlrabi and its juice are very important in the diet of pregnant women and people prone to osteoporosis.

The beneficial effects of kohlrabi cabbage

The range of beneficial effects of kohlrabi cabbage is very wide.: it helps with a lack of vitamins, has an anti-inflammatory effect, relieves swelling, removes toxins, destroys some pathogenic microbes, resists the development of atherosclerosis, improves blood composition and strengthens the immune system.

At regular use kohlrabi improves metabolism, work is restored nervous system; it is also recommended after infectious diseases, kidney diseases, diabetes mellitus and anemia.

Helps remove excess fluid from the body due to its potassium content, and a large amount of fiber prevents the accumulation of cholesterol deposits.

In folk medicine, a decoction kohlrabi and its tops were previously successfully used to treat tuberculosis and bronchial asthma.

Kohlrabi in cooking

In cooking, kohlrabi is used in different types : it is baked, stewed and fried, even stuffed, but it is best to use it raw, for preparing various vitamin and dietary salads– with carrots, green onions, dill, celery, apple and cucumber.

I would like as many people as possible to understand the value of this amazing vegetable, and with its help they could get rid of many chronic diseases.

Young leaves can also be eaten kohlrabi, and not just stem fruit: they are put in soups and borscht, and more mature leaves are boiled or stewed, and then chopped and used to prepare side dishes, pancakes, vegetable cutlets. In addition, the leaves contain more vitamin C than the stem fruits themselves.

Before cooking, kohlrabi is peeled.. In Germany they love stuffed and baked kohlrabi, and in France they add it to salads, cook roasts with it, and even cook soup.

Recipe: Kohlrabi in batter

Very simple and tasty dish- kohlrabi in batter.

Large fruit pre-peeled and cut into slices kohlrabi Boil in a little salted water for a few minutes, then dip each round in beaten egg, roll in flour and fry in oil until golden brown. This kohlrabi is served cold, with sour cream or lemon juice, sprinkled with fresh dill or parsley. You can use it as a side dish for meat.

By the way, with meat kohlrabi goes well together – nutritionists rate this combination of products “A”, since the substances contained in this cabbage help the body easily absorb meat dishes, without any harm to health.

Kohlrabi salad with bacon

Very good salad kohlrabi with bacon - try making it at home.

To prepare 2 servings of salad you will need 100 g of bacon, 200 g of kohlrabi and carrots, a little sour cream and ground cumin - 0.5 tsp. Diced bacon is fried in a frying pan and placed on a paper napkin to dry and remove excess fat. Carrots and kohlrabi, cut into thin strips, are blanched in boiling water for several minutes, then cooled and also dried. Vegetables are mixed with bacon and cumin, and the salad is seasoned with sour cream.

You can also cook kohlrabi with fish, make it tender puree, puddings and casseroles.

You can find kohlrabi on sale, although it is quite rare., however, it is the real benefit that comes from fresh vegetable. Therefore, if you have such an opportunity, try to grow kohlrabi at your dacha or plot, and you will be very pleased - both with its taste and with your slender figure.

Kohlrabi is a type of cabbage that got its sonorous name because of its external resemblance to a turnip, which is why the Germans nicknamed it “kohl rube,” which means turnip cabbage.

Indeed, when you first become acquainted with this vegetable, a suspicion creeps in about its relationship with root vegetables such as turnips. But in fact, the edible part is nothing more than a stem fruit. Its juicy and delicate taste is refreshing and has a cabbage undertone.

They consider it their homeland Northern Europe, and the first mentions of this unusual vegetable date back to the 16th century. Today, this unpretentious cabbage has gained recognition all over the world. It is eaten not only in Europe, India, China, but also in our country. Unfortunately, it is not the No. 1 vegetable in a Russian’s grocery basket. It’s a pity, because it has a number of useful properties.

Due to the high content of vitamin C in kohlrabi, it was given the nickname “northern lemon”. Vitamin C is simply necessary for normal human growth, development and functioning.

The dietary properties are also excellent: 100 g of the product contains only 41.7 kcal.

What else gets into our bodies with this vegetable:

• vitamins A, B2, PP;
• mineral salts;
• magnesium, calcium, iron;
• vegetable protein;
• cellulose;
• fructose;
• glucose;
• sulfur compounds.

Beneficial features

Any nutritionist will confirm that cabbage of any variety is very healthy and full of vitamins. Kohlrabi is in first place on this list because most often it is consumed raw, after first peeling off the top layer (peel).

Regular consumption of food has a beneficial effect on general condition and work:

• liver;
• gastrointestinal tract;
• gallbladder.

Regular consumption of food normalizes metabolism.

1. The beneficial property of this cabbage - removing excess fluid from the body - will be appreciated by hypertensive patients and people suffering from water retention in the body.
2. For patients with high blood cholesterol levels, including kohlrabi in the diet will prevent the accumulation of “bad” cholesterol in the blood vessels.
3. The chemical composition of the beneficial substances of this fruit helps strengthen the heart muscle, has a preventive effect against atherosclerosis and helps lower blood pressure.
4. The high content of vitamin C stops the development of pathogenic bacteria and infections, and phytoncides in cabbage improve immunity.
5. Obesity is another diagnosis of the 21st century. Beneficial features cabbages will come to the rescue here too. Her low calorie content prevents overeating, and fiber acts on the intestinal walls as a powerful cleanser - it removes waste and toxins from the body.
6. The enzymes contained in kohlrabi protect against colon and rectal cancer. To do this, you need to use this product more often.

Do not neglect this wonderful cabbage. It has a mild and pleasant taste, so doctors and nutritionists recommend that pregnant women and children include it in their diet.

The benefits of juice and decoction

These medicinal drinks (according to sources traditional medicine) help:

• for sore throat and cough;
• with vitamin deficiency;
• for cholecystitis and hepatitis: 3-4 times a day, 1/3 cup;
• to prevent scurvy.

A decoction of this cabbage (together with leaves) is used in the treatment of asthma and pulmonary tuberculosis.

Kohlrabi juice and gruel are used in cosmetology; they are used to prepare rejuvenating vitamin face masks. Frozen juice is used in the morning as a cleanser.

Dinner is served

Most often, kohlrabi is consumed fresh. It is grated, cut into plastics and cubes, mixed with other vegetables, vegetable oils, nuts and fruits.

What additional benefits does kohlrabi bring to the oral cavity?

• plant fibers massage the surface of the gums, stimulating blood supply;
• juice has an anti-inflammatory effect during exacerbation of stomatitis and gingivitis;
• juice and fiber provide natural sanitation of the oral cavity.

Kohlrabi is prescribed to patients in the postoperative period, with reduced body resistance to infections and with nervous exhaustion.

Over the six centuries of history of using this product, people have learned to prepare a huge number of dishes from it: kohlrabi is made into stews, fried into pancakes, stuffed with meat and vegetables, canned, baked, stewed and cooked into sauces.

Diameter 6 cm is the ideal size of a mature stem fruit. Before cooking, it is cleaned of any remaining soil, washed and peeled.

It perfectly retains all its properties even in dried form.

Contraindications

This has very contraindications healthy vegetable are absent, there are only restrictions for acute pancreatitis and increased acidity of gastric juice. There are also cases of individual intolerance.

Despite the fact that kohlrabi is just a variety of the usual white cabbage, for many it remains an exotic vegetable crop. At the same time, nutritionists emphasize its medicinal properties, recommending its inclusion in your diet. Before you get acquainted with the recipes for making kohlrabi, it would be a good idea to find out what this vegetable crop is, what are the benefits and harms of consuming it, and look at the photo of kohlrabi.

Kohlrabi: features of the vegetable

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

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

Kohlrabi comes in green and purple colors.

Attention! The main advantage of kohlrabi is its high the nutritional value with minimal calories.

The most delicate taste early ripening white-green kohlrabi varieties “Picant”, “Vienna White”, “Blue Planet” have. For its high vitamin C content, 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 vitamin C content of kohlrabi is higher than that of citrus fruits.

The short growing season, when cultivated in the more southern regions of the Russian Federation, allows you to obtain 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 cultivating kohlrabi:

• purple varieties - “Violetta”, “Delicious Red”, “Smak”, “Sonata”;
• white-green varieties - “Giant”, “Paris White”, “Moravia”.

You can get three kohlrabi harvests per season

Useful properties and restrictions on use

Kohlrabi has not only beneficial, 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 condition of blood vessels in atherosclerosis, angina pectoris and arterial hypertension;
• strengthening immune system, increasing its resistance to infections;
• stimulating appetite, promoting calcium absorption;
• promoting weight loss, thanks 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, and toxins from the body, and sulfur prevents the development of tumors in the colon. Its use will relieve swelling and normalize kidney function. Due to the high content of vitamins, drinking kohlrabi juice is recommended for tuberculosis and bronchitis.

Kohlrabi has medicinal properties

Including kohlrabi in the diet is beneficial for babies, the elderly, pregnant and lactating women.

Attention! The only limitation to consuming kohlrabi is increased stomach acidity. To neutralize its negative effect in case of pancreatitis, gastritis or ulcers, it is recommended to consume kohlrabi in moderate quantities, always subjected to heat treatment.

The best recipes with kohlrabi

Kohlrabi is an essential ingredient in German, French and Italian cuisine. It is boiled, pickled, stewed, fried, stuffed, and served raw.

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

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

If you have high stomach acidity, eating kohlrabi is not recommended.

Finely chop the peeled carrots and kohlrabi into strips, and the onion into rings. Salt and pepper the vegetables. To prepare the dressing mixture, mix sour cream and mayonnaise in an arbitrary proportion. Dress the salad.

Attention! Dishes made from raw kohlrabi contain more valuable vitamins and micronutrients; their inclusion in your diet helps strengthen your teeth.

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

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

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

Kohlrabi weighing up to 200 g has a milder taste

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

3. Cream soup. For it you will need:

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

Boil the peeled and cut into pieces kohlrabi and then puree. Dilute the resulting vegetable mass with 3-4 cups of the broth in which kohlrabi was previously boiled. Add salt, heat to a boil, boil for 3 minutes, remove from heat. Beat cream with yolk and butter. Add the mixture to the soup, stir, add chopped mushrooms and croutons.

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

4. Vegetable chops. They will need:

• 1 kohlrabi;
• 1 egg;
• 2 tbsp. flour;
• raises oil;
• Suneli hops, pepper, salt to taste.

Kohlrabi can be used to prepare many delicious and healthy dishes

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

Including kohlrabi in your diet will be the key to a healthy, varied diet. This vegetable makes it possible to prepare a lot of tasty, and most importantly healthy dishes. The presented recipes will help you convince yourself of the merits of kohlrabi.

Growing kohlrabi - video

Kohlrabi cabbage - photo