Kohlrabi- plant of the cruciferous family. Homeland: Iran, Syria.

Description

Kohlrabi is a biennial plant. In the first year, a stem is formed, which grows and forms an oval, cylindrical or round-flat stem fruit. It comes in various colors and shades - green, purple, white. The pulp is white, juicy. Plants reach a diameter of 40-80. In the second year, flowering shoots are formed, which are also low-growing and have thin branches. The fruit is a narrow pod. Kohlrabi ripens very quickly - 2-2.5 months after germination.

Growing

Kohlrabi prefers highly fertile, cultivated, moderately moist soils - on them it gives a high yield. Kohlrabi is grown in seedlings and without seedlings. To obtain early production, seeds are sown in a heated greenhouse in the first ten days of January. Then the seedlings dive.

Early ripening varieties of kohlrabi are planted in the ground thickly - in 3-4-line ribbons, maintaining a distance of 45 cm; a distance of 25-30 cm should be maintained between rows in the ribbon, 20 cm between seedlings in a row, late-ripening ones are planted in rows.

During the growing season, plants are watered 5-6 times. It is also necessary to regularly loosen the soil and fertilize it twice with organic fertilizers.

The harvest can be harvested when the thickness of the stem fruit reaches 9-10 cm in diameter (early ripening varieties), 15-20 cm - late ones. If you delay harvesting, the quality of the product will inevitably decrease due to the formation of fibrous strands in the stem fruits. To store cabbage, dig up the cabbage with its roots, remove the leaves and dig into the sand. The yield is approximately 1.6-2.5 kg per square meter.

The plant is threatened by slugs and mice.

Application

Stem fruits contain calcium, magnesium, potassium, iron, sodium, phosphorus, PP and B vitamins.

Kohlrabi can be eaten raw, boiled and stewed. Raw cabbage tastes a little like the “stalk” of white cabbage.

Potato casserole with mushrooms and kohlrabi cabbage

Recipes from the culinary portal Povarenok.ru

Potato casserole with mushrooms and kohlrabi cabbage

Ingredients:

• head of kohlrabi cabbage (small) - 1 pc.
• potatoes - 6 pcs.
• champignons - 200 g
• onion - 1 pc.
• tomato - 1 pc.
• prunes (pitted) - 7 pcs.
• garlic - 1 clove
• fresh herbs (parsley, dill)
• vegetable oil
• spices and salt - to taste)
• olives (for decoration)

Preparation

Grate the potatoes on a fine grater (do not drain the liquid). Finely chop the greens and add to the potatoes, leaving a little for serving, add salt and pepper to taste.

Heat a frying pan, pour sunflower oil, add potato mixture. Stir the potatoes again before adding them to the pan. Fry until crusty on both sides.

Place on a paper towel or to remove any oiliness.

Cut the kohlrabi into cubes and fry in vegetable oil (use new oil). Add diced mushrooms, onions (also finely chopped), squeeze out the garlic. Add tomato (chopped) and prunes. If the prunes are steamed, add them at the end; if not, add them after the kohlrabi. Salt and pepper.

Place potato pancakes in a baking dish, reserving a few for the top. Also add mushroom mixture. Cover with remaining pancakes. Bake for 20 minutes in an oven preheated to 180 degrees. Decorate with herbs and olives. Serve hot or cold.

Colrabica salad

Colrabica salad

Ingredients:

• kohlrabi cabbage - 1 pc.
• bell pepper - 2 pcs.
• apple - 1 pc.
• onion (white) - 1 pc.
• pickled cucumber (pickled) - 1 pc.
• olive oil - 3 tbsp. l.
• parsley - 1 bunch
• vinegar (wine or apple) - 2 tbsp. l.
• sugar - 0.5 tsp.
• salt (to taste)

Preparation

Peel the kohlrabi and grate into strips. Grate the apple and pickled cucumber. Add onion and pepper, cut into thin strips. Season with oil, vinegar, salt, sugar. Sprinkle parsley on top.

Stuffed kohlrabi

Stuffed kohlrabi

Ingredients:

• kohlrabi cabbage - 4 pcs.
• champignons - 150 g
• vegetable broth or water - 2/3 cup
• onion - 1 pc.
• bell pepper - 1 pc.
• cheese (hard) - 100 g
• greens (parsley and dill)
• vegetable oil
• ground black pepper (to taste)
• salt (to taste).

Preparation

Trim the ends off the kohlrabi and place in a baking dish. Fill with broth or water (about half). Place in the oven, heated to 190 degrees for half an hour.

While the cabbage is baking, finely chop the onion and sauté in vegetable oil. Add mushrooms and peppers (pre-cut), fry and simmer a little.

Remove the pan from the oven and carefully place the cabbage on a plate and let cool. Do not turn off the oven.

Scoop out the kohlrabi pulp with a spoon, cut into small pieces and combine with stewed vegetables. Add salt and pepper.

Fill the kohlrabi baskets with the filling, sprinkle grated cheese on top and put them back in the oven for 5-10 minutes. Remove, decorate and serve.

The good thing about this recipe is that you can experiment with fillings:

• vegetables + minced meat;
• chicken + mushrooms + cream;
• vegetables + rice + chicken.

You can also stuff it in layers. The field for imagination is huge - for every taste!

Links

• Kohlrabi recipes, culinary portal Povarenok.ru

Material from Wikipedia - the free encyclopedia

Distribution and ecology

The place of origin is considered to be the eastern Mediterranean. It has been widely known in culture since the times of Ancient Rome.

Botanical description

Meaning and Application

The edible part of kohlrabi is the stem, which in the above-ground part takes on a spherical or turnip-like shape. It is a valuable dietary product; the pulp is rich in glucose, fructose, sulfur compounds, potassium salts, vitamins B1, B2, PP, ascorbic acid. Kohlrabi is superior to lemon and orange in terms of vitamin C content.

The taste is reminiscent of cabbage stalks, but juicier, sweetish, without the spiciness characteristic of white cabbage.

Name

The name of the vegetable can be translated as “cabbage-turnip”, comes from it. Kohlrabi, from Kohl- “cabbage” and Rube(in Swiss-German dialect Rabi) - “turnip”. The Italian name (with the same meaning "cabbage turnip") is cavolo rapa.

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Links

• : information on the website “Encyclopedia of Life” ( EOL) (English) Retrieved February 23, 2009.
• (English): information on the site (English) Retrieved February 23, 2009
• Kohlrabi // Great Soviet Encyclopedia: [in 30 volumes] / ch. ed. A. M. Prokhorov. - 3rd ed. - M. : Soviet encyclopedia, 1969-1978. Retrieved October 10, 2009

This article or section contains or external references, but the sources of individual statements remain unclear due to the lack of footnotes. Statements not made may be questioned and removed. You can improve the article by providing more accurate citations to your sources.

Excerpt characterizing Kohlrabi

- I will, I will, but tell me. Won't you tell me? Well, I’ll go and tell you now.
Anna Mikhailovna told Natasha in short words the contents of the letter with the condition not to tell anyone.
“Honest, noble word,” Natasha said, crossing herself, “I won’t tell anyone,” and immediately ran to Sonya.
“Nikolenka... wounded... letter...” she said solemnly and joyfully.
- Nicolas! – Sonya just said, instantly turning pale.
Natasha, seeing the impression made on Sonya by the news of her brother’s wound, felt for the first time the whole sad side of this news.
She rushed to Sonya, hugged her and cried. – A little wounded, but promoted to officer; “He’s healthy now, he writes himself,” she said through tears.
“It’s clear that all of you women are crybabies,” said Petya, walking around the room with decisive big steps. “I am so very glad and, truly, very glad that my brother distinguished himself so much.” You are all nurses! you don't understand anything. – Natasha smiled through her tears.
-Have you not read the letter? – Sonya asked.
“I didn’t read it, but she said that everything was over, and that he was already an officer...
“Thank God,” said Sonya, crossing herself. “But maybe she deceived you.” Let's go to maman.
Petya walked silently around the room.
“If I were Nikolushka, I would kill even more of these French,” he said, “they are so vile!” I would beat them so much that they would make a bunch of them,” Petya continued.
- Shut up, Petya, what a fool you are!...
“I’m not a fool, but those who cry over trifles are fools,” said Petya.
– Do you remember him? – after a minute of silence Natasha suddenly asked. Sonya smiled: “Do I remember Nicolas?”
“No, Sonya, do you remember him so well that you remember him well, that you remember everything,” Natasha said with a diligent gesture, apparently wanting to attach the most serious meaning to her words. “And I remember Nikolenka, I remember,” she said. - I don’t remember Boris. I don't remember at all...

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 boil 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 adipose 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.”

Kohlrabi cabbage is a so-called stem fruit. The core of this fruit is tender and juicy, very pleasant to the taste, somewhat reminiscent of a cabbage stalk. Northern Europe is considered the birthplace of kohlrabi. The name translated from German is interpreted as “cabbage turnip”. The first mention of this vegetable was recorded in 1554, and literally a century later, kohlrabi spread throughout almost all of Europe, right up to the Mediterranean.

This vegetable is very unpretentious, is resistant to pests and diseases and grows successfully even in northern regions, thanks to its rapid ripening.

Calorie content of kohlrabi

The calorie content of kohlrabi cabbage is 42 kcal per 100 g of product. It is indicated for use by overweight people.

Nutritional value per 100 grams:

Useful properties of kohlrabi cabbage

Kohlrabi contains a large amount of vitamin C, it is not without reason that it is called lemon from the garden,

It is a means of preventing all kinds of infectious diseases. Eating kohlrabi helps normalize metabolism, so its use is indicated for those who want not only to lose weight, but to consolidate the result for a long time.

The B vitamins included in the composition have a beneficial effect on the functioning of the nervous system.

Kohlrabi is a diuretic, perfectly removes excess fluid from the body, helps with disorders of the kidneys, liver, gall bladder, cleanses the intestines of toxins, helps relieve inflammation in the intestines and stomach.

Scientists have proven that eating kohlrabi is the best prevention of rectal and colon cancer; this effect is achieved due to the presence of sulfur-containing substances in the composition.

Fresh kohlrabi juice is especially useful for coughs and hoarseness, for inflammatory processes in the oral cavity, for diseases of the stomach, intestines, liver, kidneys, spleen, for anemia, etc. It is also recommended to drink kohlrabi juice for diseases of hepatitis and cholecystitis, according to a quarter glass with a tablespoon of honey 3-4 times a day before meals. The duration of the recommended course is 10-14 days.

Kohlrabi cabbage is ideal for baby food.

In folk medicine, asthma and pulmonary tuberculosis are treated with a decoction of the tops and fruit of kohlrabi.

In some countries of Western Europe, not only stem fruits are eaten, but also young leaves, which contain no less useful substances than the stem fruit.

Dangerous properties of kohlrabi cabbage

It is better not to include this cabbage in the diet of people who suffer from high stomach acidity.

Especially dangerous are those kohlrabi fruits that are grown in greenhouses and greenhouses. This vegetable, like the stalk of regular cabbage, can accumulate nitrates, which can provoke various diseases.

Vegetable salads are tasty and healthy. If you agree with this, try the unusual salad of kohlrabi, carrots and apples according to the recipe from the video.

This vegetable crop owes its name to its external resemblance to turnips: “Kohl-Rabi” - “cabbage-turnip”. The beneficial properties of this representative of the cabbage family will be discussed in our article.

Description of kohlrabi

Kohlrabi is a herbaceous biennial plant belonging to the genus Cabbage and the Brassicaceae family. The eastern part of the Mediterranean is considered the birthplace of this vegetable. The plant was cultivated by the ancient Romans, and even today in many countries around the world it is actively used to prepare healthy and tasty dishes (unfortunately, this type of cabbage is not very popular in our region).

The edible part of kohlrabi is thickened stem, having a spherical shape (stem fruit). The core of the fruit is pleasant to the taste - it has a delicate and juicy structure. The color of the peel of stem fruits can be different: crimson, light green, purple, but the flesh always remains white.

Chemical composition of kohlrabi

Kohlrabi contains carbohydrates, dietary fiber, starch, enzymes, healthy sugars (glucose, fructose), vegetable proteins and organic acids. Stem fruits are rich in vitamins (A, B1, B2, C, E, K, PP) and minerals (calcium, magnesium, sodium, potassium, phosphorus, iron, zinc, iodine, copper, manganese, fluorine, boron, etc.).

Useful properties of kohlrabi

By eating only 120 g of kohlrabi, a person provides himself with a daily requirement of vitamin C. This vegetable crop is useful for obesity, since the tartronic acid contained in the pulp of the stem fruit prevents the conversion of carbohydrates into adipose tissue.

Kohlrabi cleanses the intestines of feces, has a diuretic effect, treats inflammatory processes in the gastrointestinal tract, normalizes blood pressure and strengthens the immune system. Unlike white cabbage, kohlrabi does not cause flatulence.

Recent studies show that regular consumption of kohlrabi reduces cancer risk rectum, lungs, bladder, mammary gland, male genital organs.

The stem fruit restores the normal functioning of the liver and gall bladder, improves appetite, and alleviates the condition of patients with gastritis, stomach ulcers and cholelithiasis. Kohlrabi juice strengthens the structure of bones and teeth. It is recommended to drink it for osteoporosis.

Kohlrabi saturates the body with vitamins, improves metabolism, relieves swelling, destroys pathogenic microbes, prevents the development of atherosclerosis, has a beneficial effect on blood composition and calms the nervous system. This vegetable crop is recommended to be included in the diet when diabetes and anemia. It is also very useful during pregnancy. Traditional healers use a decoction of stem fruits and kohlrabi tops for treatment bronchial asthma and tuberculosis.

Methods for preparing kohlrabi

Kohlrabi is actively used in cooking: the stem fruits are stuffed, baked, fried and stewed. Fresh fruits are added to mixed salads.

Stem fruits are stored fresh for about a month, put in the refrigerator, but for longer storage they are lowered into the cellar and sprinkled with wet sand. Kohlrabi is also prepared for the winter: a vegetable dried, salted, pickled and used to prepare winter salads.

Contraindications for eating kohlrabi

When eaten fresh, kohlrabi activates the secretion of digestive juices, so the stem fruits should not be eaten during periods of exacerbation of diseases such as pancreatitis and peptic ulcer of the stomach and duodenum. There is a possibility of individual intolerance to this vegetable crop.

There are only a few gardeners in our region, although this cold-resistant and incredibly useful crop deserves much more attention.

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