Delicious do-it-yourself preparations: recipes for cooking kohlrabi cabbage for the winter

Kohlrabi is a botanical variety of cabbage. Unlike traditional cabbage, this plant does not use leaves, but a round stem, which is rich in vitamin C, potassium and sulfur. The pulp of the vegetable is juicy, tender with a pleasant aroma. It increases immunity, has a positive effect on the condition of the skin and hair.

This cabbage is especially useful in winter. To stock up on vitamins, delicious snacks are made from the vegetable for long-term storage. The article presents recipes for cooking kohlrabi cabbage for the winter with a photo.

Is it possible to make blanks from kohlrabi

Kohlrabi is not particularly common in our country, but very popular in Europe... A vegetable contains a lot of vitamins A, C, group B, magnesium, calcium, potassium, iron, phosphorus, fiber. It has a pleasant sweetish taste and rich cabbage aroma. Therefore, it increasingly appears on the tables and gardens of the inhabitants of Russia.

Kohlrabi is prepared for the winter, like ordinary cabbage: pickled, salted and fermented. The stem is delicious dry and frozen.

When choosing a canning method, several nuances are taken into account.:

1. Frozen kohlrabi retains the flavor of the fresh stem. At the same time, useful substances are preserved as much as possible.
2. Dried cabbage tastes even richer than fresh cabbage. This vegetable is used as a seasoning for hot dishes. Drying does not destroy the pulp composition.
3. When fermented and salted, kohlrabi acquires a new salty-spicy taste, without losing valuable properties. The only drawback is that cabbage prepared in this way is stored only in a cool place for no more than 2-3 months.
4. Marinating gives the vegetable the most unusual notes and complex taste. Such blanks are stored for several years, but most of the useful compounds are destroyed during sterilization and canning.

Choosing and preparing kohlrabi

To get a delicious snack it is important to choose the right main ingredient... Fundamental rules:

1. Late varieties of any cabbage have a denser flesh, are stored longer and remain crisper in snacks. Therefore, they are suitable for preservation and salting.
2. It is better that the edible part of the kohlrabi is the size of a tennis ball. This speaks of its ripeness and sweet taste. Too small cabbage will be bland, and too large a “cotton” texture.
3. If the stem has dark and rotten spots, cracks, mold and other traces of disease, it is not used for harvesting. Otherwise, the product will quickly deteriorate.
4. The stem fruit should be firm, firm and smooth. Sluggish specimens have been on the counter for a long time, have lost most of their useful properties and are not suitable for harvesting.

It's easy to prepare kohlrabi for cooking:

1. The stem fruit (round large part) is cleaned of leaves.
2. The cabbage is washed with cold water.
3. Peel by thinly cutting off the peel and cutting out suspicious formations.

Blank recipes

Pickling, pickling or pickling vegetables are especially popular.

Basic recommendations for harvesting kohlrabi:

1. They use glass, enameled or wooden containers: they do not change the taste of the dish. Unenamelled metal and plastic react with cabbage juice and marinade, releasing harmful compounds into the product and changing the taste of the snack for the worse.
2. Sometimes the recipe uses oppression and a support for it. Plastic and unenamelled metal products will not work for this.
3. Iodized salt is not suitable for preservation: it reduces the shelf life of the workpieces and makes them bitter. It is easier to oversalt the salad with “Ekstroy”, so it is better to take ordinary table salt.
4. Vinegar is used not only table, but also apple or wine. The last two are more useful and give the dish an interesting flavor.
5. Other vegetables used in the recipe should be fresh, firm, and free from signs of disease.

Take a note:

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Canned cabbage

The simplest classic version of harvesting cabbage stalks for the winter.

Ingredients:

• kohlrabi - 5-6 pcs.;
• dill - 4 branches;
• hot pepper - 1 pc .;
• garlic - 4 large cloves;
• salt - 2 tsp with a slide;
• sugar - 2 tsp;
• coriander seeds - 1 tsp;
• vinegar - 4 tbsp. l .;
• water - 0.5 l;
• bay leaf - 4 pcs.;
• allspice peas - 6 pcs.

This amount of ingredients is enough for 2 half-liter or 1 liter cans. If desired, add cherry and currant leaves to the appetizer.

How to pickle:

1. Kohlrabi is washed, cleaned, cut into 4 parts. Each is cut into quarters 0.5–1 cm thick.
2. The cabbage is poured with water and cooked over low heat for 10 minutes. Then they are thrown into a colander and allowed to drain off the water.
3. The dill is washed and divided into twigs (the hard stem is thrown away). Garlic is peeled and cut into thin slices. The pepper is washed, cut into rings and the seeds are removed.
4. Prepare a brine: pour water into a saucepan, add salt, sugar, peppercorns, bay leaf. The mixture is boiled until sugar and salt dissolve, then vinegar is poured in and immediately turned off.
5. Coriander, pepper, garlic and dill are poured into the bottom of the sterilized jars. Boiled cabbage slices are placed on top. All are filled with brine.
6. Banks are placed in a saucepan with cold water so that they are in the liquid up to the "shoulders". The water is boiled over low heat for 25-30 minutes.
7. The containers are rolled up with sterilized lids, turned upside down, wrapped in a warm blanket and left to cool completely.

Store workpieces in a closet or basement... They will be ready for use not earlier than in 2 weeks.

Advice! Jars of vegetables are sterilized not only in boiling water, but also in the oven. To do this, they are placed in a cold oven on a baking sheet, set at + 150 ° C and left for 30 minutes.

Pickled

Like white cabbage, kohlrabi is fermented. With this method of cooking, the product not only retains vitamins and minerals, but also becomes even healthier. This recipe only needs 3 ingredients.:

• kohlrabi - 3 kg;
• salt - 4 tbsp. l .;
• sugar - 3 tbsp. l.

If desired, add carrots to the appetizer. Spices will make the taste more interesting; bay leaf, allspice, black peppercorns.

Preparation:

1. Kohlrabi is washed, peeled and chopped on a Korean style vegetable grater. Pour the slices into a fermentation container.
2. Add sugar and salt. The vegetable is crumpled so that it excretes juice.
3. The cabbage is tamped. A wooden circle and oppression are installed on top. If after a day the juice has not covered the vegetables, add a little cold brine made from 1 liter of water and 1 tbsp. l. salt.

Fermented vegetables at room temperature for a week... Then they are laid out in jars with nylon lids and put away in a cool place.

Advice! Cabbage in wooden containers gets a particularly pleasant taste.

Salted in Abkhazian

This option will appeal to lovers of spicy and spicy dishes.

Ingredients:

• kohlrabi - 3 kg;
• garlic - 2 large heads;
• salt - 5 tbsp. l. without a slide;
• cilantro or celery greens - 1 bunch;
• bitter pepper - 2-3 pods;
• water - 3 l;
• dry dill - 1 tbsp. l .;
• ground fenugreek - 1 tbsp. l .;
• thyme (thyme) - 1 tbsp. l .;
• corn flour - 4 tbsp. l .;
• ground dry basil - 1 tbsp. l.

For this recipe, take both the stem and the leaves. The Abkhazians add dried fruits of the lakonos to the salting to give the dish a golden color.

How to salt kohlrabi:

1. The cabbage is being washed.The top layer is removed from the stem, the pulp is cut into circles. The greens are finely chopped.
2. Garlic is peeled and minced. The pepper is cut into rings to remove the seeds.
3. Kohlrabi is laid in layers in a deep, better wooden container. Sprinkle each layer with garlic, fenugreek, basil, dill, hot pepper, thyme, chopped herbs.
4. Prepare a brine: dissolve salt in boiled hot water. Leave to cool completely.
5. Vegetables are poured with cold brine. Cornmeal is tied in a cloth bag and dipped in a jar.

The container with salting is covered with a lid, placed in the cellar or pantry. Cabbage will be ready for use no earlier than in a month.

Advice! The bag of cornmeal is optional. Then the taste of the snack will be softer.

Marinated with beets

Some housewives pickle kohlrabi with beets. Such a blank acquires a beautiful pink color and an unusual taste.

Will need:

• kohlrabi - 1 kg;
• red beets - 0.5 kg;
• bay leaf - 4 pcs.;
• allspice peas - 6 pcs.;
• sugar - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar - 3 tbsp. l .;
• water - 1.5 l;
• garlic - 5 cloves.

Additionally, the recipe uses black peppercorns, dill seeds or leaves of fruit trees. They will make the taste of the dish more interesting.

How to cook:

1. Kohlrabi and beets are boiled until half cooked in different containers. Then they take it out of the water, cool it, remove the top layer and cut it into large cubes.
2. Allspice, peeled garlic, bay leaf are spread on the bottom of the cans. Vegetables are laid out in layers.
3. Add sugar and salt to the water, bring to a boil. When the crystals dissolve, pour in vinegar. The marinade is immediately turned off and poured into jars of vegetables.
4. The containers are placed in water and sterilized for 30–40 minutes. Then they are rolled up with lids, turned upside down and left under a warm blanket until they cool completely.

They store such blanks in a cellar or pantry for several years.

Read also:

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Salad with onions and carrots in jars

This winter salad will be not only a great snack, but also a vegetable side dish for meat.

Ingredients:

• kohlrabi stems - 1 kg;
• carrots - 2 large pieces;
• onions - 2 large pieces;
• allspice peas - 10 pcs.;
• garlic - 5 cloves;
• celery greens - 1 bunch;
• salt - 1 tbsp l .;
• water - 1 l;
• vinegar - 100 ml;
• sugar - 100 g.

Petiole celery is added to the salad if desired.

Cooking method:

1. Kohlrabi and carrots are peeled, washed and chopped in a Korean style vegetable grater. Peel the onion and cut into thin rings. They all mix.
2. Peeled garlic and celery are spread at the bottom of the cans, then the vegetable mixture, tamping tightly.
3. Prepare the marinade: add salt, sugar, bay leaf, allspice to boiling water. Boil until salt and sugar dissolve, then pour in vinegar and turn it off.
4. Vegetables are poured with marinade. Banks are sterilized for 20-30 minutes.
5. The containers are rolled up with sterilized lids, turned upside down, wrapped in a warm blanket and left to cool.

Winter kohlrabi salad with mushrooms

Kohlrabi with mushrooms is an unusual but very tasty combination. This salad is rich in protein and very nutritious.

Ingredients:

• kohlrabi - 1 kg;
• mushrooms - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• odorless sunflower oil - 1 tbsp.;
• salt - 1 tbsp l. with a slide;
• sugar - 3 tbsp. l. without a slide;
• vinegar - 200 ml.

This salad is made without water, so it has a rich flavor.

Preparation:

1. Kohlrabi is peeled, cut into cubes and boiled in salted water over low heat for 10 minutes.
2. Grate the carrots, finely chop the onions, cut the mushrooms into small pieces.
3. Carrots and onions are sautéed in vegetable oil until golden brown. Cabbage and mushrooms are added to them. Stew over moderate heat for half an hour.
4. Salt, sugar, vinegar are added to the mixture. Stew for another 15 minutes.
5. The salad is laid out in jars. They are placed in water up to their shoulders and sterilized for 25-30 minutes.
6. The cans are rolled up, turned upside down, covered with a warm blanket and left to cool.

When stewing, they try the salad, if necessary, salt or add sugar.

Other procurement methods

The vegetable is frozen for the winter or dried. This way more nutrients are stored.

Drying

Dried kohlrabi is an excellent addition to hot dishes. It gives them a rich taste and aroma. Drying cabbage is easy:

1. Kohlrabi is cleaned from the top layer and cut into cubes.
2. Blanch in boiling water for 5 minutes. Then they are thrown into a colander and allowed to drain off the water.
3. The slices are spread on a baking sheet, previously covered with parchment paper, in one layer. Place in the oven at + 60 ... + 70 ° C for 3 hours.
4. The dried vegetable is allowed to cool, and then transferred to jars or cloth bags and stored in a dark, dry place.

Freezing

Frozen kohlrabi is suitable both for cooking hot dishes and for eating raw.

How to freeze:

1. The stem crop is cleaned of the top layer, washed, cut into cubes. Then for half an hour it is dipped in salted water (1 tbsp of salt is taken for 1 liter of water).
2. The water is drained, and the vegetable is thrown into a colander.
3. The slices are laid out in 1 layer on parchment paper or a baking sheet and placed in the freezer. If possible, turn on the fast freeze mode.
4. The workpiece is transferred to bags or trays.

Terms and conditions of storage

The shelf life of snacks depends on how they are prepared.:

1. Frozen vegetables can be stored for up to 8 months. They are not re-frozen.
2. Dried kohlrabi can be stored for up to a year. It is kept in a dry, dark, ventilated place.
3. Sauerkraut and pickled cabbage can be stored for up to 5 months in the refrigerator, cellar or on the balcony.
4. Canned vegetables are left in the closet or cellar. They will not deteriorate in 2-3 years, but it is better to eat them in 1 season.

Conclusion

Kohlrabi is a healthy vegetable that compensates for the deficiency of vitamins and minerals in the cold season. Therefore, more and more often, housewives are harvesting this exotic stem crop for the winter.

Cabbage is dried, frozen, salted, fermented and pickled. They are eaten as a stand-alone snack or to complement hot side dishes.