Kohlrabi for the winter in a jar. Kohlrabi cabbage for the winter - recipe with photo

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

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

this is not a complete list useful components, which 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 savory snack It is perfect for any holiday table.

Before you start preserving kohlrabi, let me give you some useful tips:

Kohlrabi is a cabbage with a very dense fruit structure. For canning, it is best to cut it into thin long slices or rub it on a regular grater to cook carrots in Korean.
The choice of spices and herbs is limited only by the imagination and personal preferences of the hostess and her family members. Don't be afraid to experiment!
To prepare the marinade, it is best to use apple or wine vinegar. The marinade will be softer and more aromatic.
All vegetables should be washed well and dried well with a towel. Before the preservation process, it is necessary to pre-peel all vegetables.

Recipes for kohlrabi cabbage for the winter are simple and affordable for canning at home.

Winter salad of kohlrabi and carrots

This kohlrabi cabbage salad for the winter is very easy to prepare. Even a novice hostess will cope with it. In this case, the result will appeal to even picky gourmets.

Ingredients:

600 grams of kohlrabi cabbage;
150-200 grams of carrots;
6-8 peas of pepper (allspice);
2-6 cloves of garlic;
5-6 sprigs of fresh celery.
half a liter of water;
0.5 tablespoon of salt;
50 grams of sugar.
50 grams of table, wine or apple cider vinegar, 9%.

Cooking method:

Pour water into a saucepan or saucepan, lower the peppercorns, salt, vinegar and sugar. Boiling time of the marinade is 7-10 minutes.

Shredded on a grater (clean and dry), mix carrots and cabbage in a container that is suitable in size.

We thoroughly wash the lids and jars (preferably rinse with boiling water).

At the bottom of the jar we place garlic and celery sprigs in advance.

Tamp the carrots and cabbage tightly in a jar.

Pour in boiled marinade. We sterilize jars (0.7-1 l) for 15-25 minutes.

Roll up the lids. Turn upside down and wrap in a warm blanket or blanket.

Let the jars cool to room temperature and store in the refrigerator or cellar.

Kohlrabi and onion salad

This very simple kohlrabi and onion salad is prepared for the winter as quickly as the previous one. But the taste is completely different. Indeed, instead of carrots, it acts as the second main component here. onion. You can use either a regular turnip or a salad white or red onion. Salt will only benefit from this.

Ingredients:

2 medium-sized kohlrabi cabbages;
large bulb;
4-6 peas allspice;
1-2 leaves of lavrushka.
1 liter of water
30 grams of salt;
50 ml vinegar, 9%;
100 grams of sugar.

Recipe step by step:

Bring water to a boil, add salt and sugar. Boil until the salt and sugar crystals are completely dissolved.

We cut clean and dry kohlrabi fruits into thin long strips (about a centimeter wide). Boil for five minutes, discard the cabbage in a colander, leave to make the water glass well.

Finely chop the pre-washed and peeled onion.

Mix the onion and strips of boiled kohlrabi in a common container.

We tightly pack the vegetables in pre-sterilized liter jars, having previously placed a bay leaf and peppercorns on the bottom.

Fill the jars with marinade, add 1 tablespoon of vinegar to each and sterilize for 45 minutes at a temperature of about 90 degrees.

We twist the jars and wrap them with a warm blanket. Cool and store in cool place.

The video presents similar recipe lettuce, but no vinegar

Mushroom salad with carrots and onions

This winter kohlrabi salad recipe is interesting for the presence of mushrooms. Salt has an unusual taste. But everyone loves it. So feel free to experiment.

Ingredients:

2 kilograms of kohlrabi cabbage;
2 kilograms of mushrooms;
1 kilogram of carrots;
1 kilogram of onion;
0.5 liters of vegetable oil;
2-3 tablespoons of salt;
6 tablespoons of sugar;
1.5 cups of table, apple or wine vinegar.

Cooking instructions:

Finely chopped onion and grated carrots are sautéed in a saucepan for vegetable oil until the onion becomes translucent and slightly golden.

Boil kohlrabi lightly for 10 minutes after boiling in salt water.

Add mushrooms and cabbage cut into cubes to the saucepan with onions and carrots.

We bring everything together until signs of extinguishing appear and leave to simmer over moderate heat for 30 minutes. Add vinegar, sugar and salt and continue to simmer for low fire half an hour, not forgetting to stir.

We spread the salad in clean sterilized jars, twist the lids and send it under a warm blanket. It is recommended to store the salad in the cellar or refrigerator.

Salad with beets

This kohlrabi salad is prepared for the winter along with beets. The vegetable gives not only bright color, but also breathtaking sweetness. Be sure to cook 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 the fruits of beets and kohlrabi until half cooked in different pots, peel and cut into cubes.

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

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

Transfer cabbage and beets to jars, pour marinade over them, sterilize for 40 minutes, roll up lids.

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

Abkhaz salad

This recipe for kohlrabi cabbage salad for the winter came to us from sunny Abkhazia. It has a sharpness. Therefore, it serves as an excellent snack for strong drinks. It goes well with meat dishes. However, cook it and see for yourself.

Ingredients:

5 kilograms of kohlrabi cabbage;
40-50 grams of garlic;
30 grams of crushed blue sapling seeds;
on big bunch fresh dill, celery and basil;
200 grams of capsicum;
additional seasonings and spices as desired.

Cooking process:

Washed and cut into thin strips, the kohlrabi fruits are placed in a clay pot or tub in layers.

Sprinkle each layer with spices and herbs. Fill with brine from water and salt. Calculation: per 1 liter boiled water take 1 tablespoon of salt with the top.

For getting delicious pickles salting time should be at least one month. Abkhazians - the inventors of this recipe - in order to obtain high-quality and delicious product, bury the tub in the ground. But you can not do this, as it turns out and so tasty. Instead of a clay pot, I use enamel pan. They say that it turns out a little different. But still very tasty.

On the basis of kohlrabi cabbage preserved in this way, many people in Abkhazia cook National dishes. But we'll talk about them some other time. And now I would like to ask you: what kind of kohlrabi salads do you prepare for the winter? Share your experience in the comments.

Marinated kohlrabi with spices and wine vinegar is not difficult to prepare. Such cabbage is a rather unique and unusual vegetable. It tastes a bit like a turnip or a white cabbage stalk. The color of kohlrabi varies from pale green to dark purple. Salads are made from this vegetable, it is stewed, boiled, but most often consumed raw. Kohlrabi goes amazingly well with sour cream and heavy cream. It also turns out very delicious salad from shredded cabbage linseed oil. You can add it to soup, stuff, cook stews and vegetable caviar. Excellent taste and pickled stalk. Pieces of kohlrabi with the addition of wine vinegar and spices are very appetizing. Subjected to a short heat treatment, the vegetable becomes a little softer, but does not lose its density, it is saturated with the aroma of spices, it becomes a little spicy and very fragrant. He can serve great snack, it can be served as a side dish for poultry or.

Marinated kohlrabi - a quick recipe.

- 500 grams of kohlrabi;
- 2-3 cloves of garlic;
- 1 tsp salt;
- 1 tbsp Sahara;
- 2 pcs. cloves, laurel and allspice;
- 1st.l. wine vinegar.

Recipe with photo step by step:

1. Choose ripe and quality fruit, thoroughly clean it from earth and dirt, rinse under water. Remove the top layer with a vegetable knife, chop the kohlrabi into small segments.

2. Put the vegetable pieces in a saucepan, cover with water and cook for 10-15 minutes.

3. Cool the boiled kohlrabi and put it in glass containers.

4. Add spices to the vegetable.

5. If desired, add peeled garlic cloves to the mixture.

6. Add sugar and salt to the kohlrabi pieces.

7. Pour wine vinegar into a glass container, pour boiling water over the vegetables, close the lid, cool and refrigerate for 30-40 hours. Marinated kohlrabi is ready.

8. Enjoy kohlrabi with wine vinegar, serve it with meat, treat your friends and relatives original dish for 2-3 weeks.

Knowing how to pickle kohlrabi for the winter, you can all year round have this diet vegetable with health benefits. Kohlrabi is a kind of cabbage, in which not the leaves are edible, but the stem, which looks like a round turnip. In terms of vitamin C content, this vegetable surpasses oranges, it has a lot of sulfur and potassium, which are good for healthy skin and hair. The juicy and sweet flesh of kohlrabi resembles the stalk of a young white cabbage, but without pungency and bitterness.

Kohlrabi for the winter for conservation choose a young one, weighing up to 200 g

Servings: 3
Preparation time: 10 minutes
Time for preparing: 30 minutes

Recipe for assorted vegetables with kohlrabi cabbage for the winter

For cooking, choose young kohlrabi cabbage, with tender and juicy pulp.

Cooking:

Cut the washed and peeled young kohlrabi stem into thin slices or cubes.
Blanch in hot, salted water for 2 minutes. Transfer the kohlrabi to a colander to drain the water.
Cut the peeled and washed vegetables: carrots and onions into rings, pepper into strips.
At the bottom of sterilized jars, pour mustard seeds, put bay leaves, allspice and peeled garlic.
In a bowl, mix all the chopped vegetables, and arrange them in jars.
Boil the marinade by adding 500 ml of water, 1 tbsp. l. sugar and 20 g of salt, and at the end 2 tbsp. l. vinegar. Pour the marinade over the vegetables and cover the jars with clean lids.

Sterilize vegetable mix in a pot of water for 10 minutes. Ready salad roll up and wrap with a blanket until cool.

Recipe for harvesting grated kohlrabi for the winter

Kohlrabi for this recipe is grated, so it does not need to be boiled or blanched beforehand.

Products:

kohlrabi -1 kg;
carrots - 250 g;
allspice peas - 2 pcs.;
celery - 2 branches;
garlic - 2 teeth;
water - 1 l;
salt - 30 g;
sugar - 100 g;
vinegar 9% - 100 ml.

Cooking:

Grate peeled and washed carrots and kohlrabi, mix.
At the bottom of each half-liter jar, place 1 peppercorn, 1 garlic clove and 1 celery sprig. Fill the jar to the top with carrots and cabbage, lightly tamping.
Prepare the marinade - add sugar and salt to 1 liter of boiling water, cook for 2 minutes. At the end, pour in 100 ml of vinegar, and immediately turn off the heat.
Pour hot marinade into jars. Cover jars clean tin lids, and put to sterilize for 20 minutes. Seal immediately after sterilization. From specified quantity products should get 3 half liter jars. Turn them over and wrap until completely cool.

Kohlrabi for the winter can be prepared by making a simple and tasty vegetable platter, with a bright orange carrots, red bell pepper, green celery.

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. On the territory of Northern Europe, it has been known since the sixteenth century. But here, in Russia, kohlrabi salad was not prepared for the winter, and recipes were not inherited. But in vain. After all, undeservedly neglected kohlrabi cabbage 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, plant fibers and proteins

here is a far from 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 is perfect for any holiday table.

Before you start preserving kohlrabi, let me give you some useful tips:

Kohlrabi is a cabbage with a very dense fruit structure. For canning, it is best to cut it into thin long slices or rub it on a regular grater to cook carrots in Korean.
The choice of spices and herbs is limited only by the imagination and personal preferences of the hostess and her family members. Don't be afraid to experiment!
To prepare the marinade, it is best to use apple or wine vinegar. The marinade will be softer and more aromatic.
All vegetables should be washed well and dried well with a towel. Before the preservation process, it is necessary to pre-peel all vegetables.

Recipes for kohlrabi cabbage for the winter are simple and affordable for canning at home.

Winter salad of kohlrabi and carrots

This kohlrabi cabbage salad for the winter is very easy to prepare. Even a novice hostess will cope with it. In this case, the result will appeal to even picky gourmets.

Ingredients:

600 grams of kohlrabi cabbage;
150-200 grams of carrots;
6-8 peas of pepper (allspice);
2-6 cloves of garlic;
5-6 sprigs of fresh celery.
half a liter of water;
0.5 tablespoon of salt;
50 grams of sugar.
50 grams of table, wine or apple cider vinegar, 9%.

Cooking method:

Pour water into a saucepan or saucepan, lower the peppercorns, salt, vinegar and sugar. Boiling time of the marinade is 7-10 minutes.

Shredded on a grater (clean and dry), mix carrots and cabbage in a container that is suitable in size.

We thoroughly wash the lids and jars (preferably rinse with boiling water).

At the bottom of the jar we place garlic and celery sprigs in advance.

Tamp the carrots and cabbage tightly in a jar.

Pour in boiled marinade. We sterilize jars (0.7-1 l) for 15-25 minutes.

Roll up the lids. Turn upside down and wrap in a warm blanket or blanket.

Let the jars cool to room temperature and store in the refrigerator or cellar.

Kohlrabi and onion salad

This very simple kohlrabi and onion salad is prepared for the winter as quickly as the previous one. But the taste is completely different. After all, instead of carrots, onions are the second main component here. You can use either a regular turnip or a salad white or red onion. Salt will only benefit from this.

Ingredients:

2 medium-sized kohlrabi cabbages;
large bulb;
4-6 peas of allspice;
1-2 leaves of lavrushka.
1 liter of water
30 grams of salt;
50 ml vinegar, 9%;
100 grams of sugar.

Recipe step by step:

Bring water to a boil, add salt and sugar. Boil until the salt and sugar crystals are completely dissolved.

We cut clean and dry kohlrabi fruits into thin long strips (about a centimeter wide). Boil for five minutes, discard the cabbage in a colander, leave to make the water glass well.

Finely chop the pre-washed and peeled onion.

Mix the onion and strips of boiled kohlrabi in a common container.

We tightly pack the vegetables in pre-sterilized liter jars, after placing a bay leaf and peppercorns on the bottom.

Fill the jars with marinade, add 1 tablespoon of vinegar to each and sterilize for 45 minutes at a temperature of about 90 degrees.

We twist the jars and wrap them with a warm blanket. Cool and store in a cool place.

Mushroom salad with carrots and onions

This winter kohlrabi salad recipe is interesting for the presence of mushrooms. Salt has an unusual taste. But everyone loves it. So feel free to experiment.

Ingredients:

2 kilograms of kohlrabi cabbage;
2 kilograms of mushrooms;
1 kilogram of carrots;
1 kilogram of onion;
0.5 liters of vegetable oil;
2-3 tablespoons of salt;
6 tablespoons of sugar;
1.5 cups of table, apple or wine vinegar.

Cooking instructions:

Finely chopped onion and grated carrots are sautéed in vegetable oil in a saucepan so that the onion becomes transparent and slightly golden.

Boil kohlrabi lightly for 10 minutes after boiling in salt water.

Add mushrooms and cabbage cut into cubes to the saucepan with onions and carrots.

We bring everything together until signs of extinguishing appear and leave to simmer over moderate heat for 30 minutes. Add vinegar, sugar and salt and continue to simmer on low heat for another half an hour, not forgetting to stir.

We spread the salad in clean sterilized jars, twist the lids and send it under a warm blanket. It is recommended to store the salad in the cellar or refrigerator.

Salad with beets

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 cook 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 the fruits of beets and kohlrabi until half cooked in different pans, peel and cut into cubes.

Put garlic, lavrushka and peppercorns on 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.

Transfer cabbage and beets to jars, pour marinade over them, sterilize for 40 minutes, roll up lids.

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

Abkhaz salad

This recipe for kohlrabi cabbage salad for the winter came to us from sunny Abkhazia. It has a sharpness. Therefore, it serves as an excellent snack for strong drinks. It also pairs well with meat dishes. However, cook it and see for yourself.

Ingredients:

5 kilograms of kohlrabi cabbage;
40-50 grams of garlic;
30 grams of crushed blue sapling seeds;
a large bunch of fresh dill, celery and basil;
200 grams of capsicum;
additional seasonings and spices as desired.

Cooking process:

Washed and cut into thin strips, the kohlrabi fruits are placed in a clay pot or tub in layers.

Sprinkle each layer with spices and herbs. Fill with brine from water and salt. Calculation: for 1 liter of boiled water we take 1 tablespoon of salt with the top.

To get a delicious pickle, the salting time should be at least one month. Abkhazians - the inventors of this recipe - to get a high-quality and tasty product, they bury the tub in the ground. But you can not do this, as it turns out and so tasty. Instead of a clay pot, I use an enamel pan. They say that it turns out a little different. But still very tasty.

Kohlrabi salad for the winter: recipes and cooking secrets

Exist variety of salads from kohlrabi cabbage, which are prepared for the winter. All of them are good in their own way. One thing unites them - simplicity!

Kohlrabi for the winter

The warm season is a hot time for all hostesses, as it is time for preparations. I propose to cook kohlrabi cabbage for the winter.

This type of cabbage contains a large composition of nutrients. Kohlrabi is a storehouse of vitamin C. It is low in calories, which makes it possible to use it in diet food. Kohlrabi cabbage can be boiled, fried, baked, stewed, cooked fresh salads, stuff, preserve.

It is better to use raw kohlrabi, but if the yield exceeded your expectations, then our recipe will come in handy. This preparation will complement homemade dinner or dinner, as a cold snack.

Canning Ingredients

Kohlrabi cabbage 600 gr
Carrot 150 gr
Garlic 30 gr
Celery 4 sprigs
Allspice 6 pcs.

Canning kohlrabi

- Prepare kohlrabi. Rinse off dirt. Pat dry with a towel. Remove the skin with a vegetable peeler. Chop into long thin strips. To do this, use a grater for Korean carrot. Place in a convenient deep container.

- Wash and clean the carrots. Chop the same way as kohlrabi. Add to cabbage and mix well.

- Take clean jars. Lay washed celery sprigs, sweet peas, garlic cloves on the bottom. Add prepared vegetables, tamp a little.

- Boil water in a saucepan. Add sugar, salt. Stir until dissolved. Pour in the vinegar. Bring to a boil and turn off.

- Pour jars of cabbage with hot brine. Cover with clean lids. Cover the saucepan with a cloth, put the jars. Pour warm water up to the neck of the jar and send to the fire. Bring to a boil. Sterilize 20-25 minutes.

- After, cork with lids, turn upside down and wrap with something warm. Leave until the jars are completely cool.

Winter kohlrabi recipes: step by step instructions and tips

Experienced housewives know how to diversify the menu for their family, using everything, sometimes even the most unexpected, ingredients and products. Few people take kohlrabi cabbage seriously, but it is this variety that culinary experts call the queen, thanks to excellent palatability and juicy texture. Kohlrabi recipes include hot dishes, winter preparations, salty or spicy snacks.

Delicious kohlrabi recipes for the winter

Tasty and healthy at the same time, you can prepare pickled kohlrabi. Such blanks can be stored all winter, cabbage can be served at the table as independent dish, as an appetizer or as an ingredient in salads.

To prepare pickled kohlrabi, prepare the ingredients:

kohlrabi - 1 pc.;
onion - 2 pcs.;
carrots - 2 pcs.;
Bell pepper- 3 pcs.;
a couple of cloves of garlic;
bay leaf, peppercorns;
½ tsp mustard seeds;
sugar - 3 tsp;
salt - 2 tsp;
vinegar - 15 ml.

This dish is prepared in the following sequence of actions:

Thoroughly washed and peeled kohlrabi is cut into cubes of arbitrary size, blanched in boiling salted water for a couple of minutes.
Peeled carrots and onions are cut into rings, pepper into arbitrary slices.
Some mustard seeds, pepper, bay leaf, garlic cloves.
Fill the jars to the top with prepared vegetables, trying to follow the "assorted" sequence.
Sugar, salt are dissolved in 500 ml of water, the mixture is brought to a boil, vinegar is added.
Pour hot marinade vegetable mix, covered with sterile lids and sent to a sterilization container for 10 minutes.
At the end of the container, they are corked, insulated until cool.

Keep this cabbage in a cool place. It is served as an appetizer at the table, it goes well with any side dish.

Kohlrabi salad for the winter

From healthy vitamin kohlrabi you can cook healthy salad which will be an appetizing addition. a simple dinner or holiday table.

Main Ingredients canned salad from kohlrabi are:

kohlrabi cabbage - 600g;
carrots - 150 gr.;
garlic cloves - 30 gr.;
celery sprigs;
pepper, spices to taste;
½ tbsp salt;
sugar - 60 gr.;
vinegar - 50 gr.

From healthy vitamin kohlrabi you can make a healthy salad

Step by step cooking recipe:

Peeled kohlrabi is chopped into thin strips using a Korean carrot grater.
Carrots are peeled, chopped on a thin grater, mixed with cabbage.
In prepared sterile containers, celery sprigs, garlic, pepper, spices are placed on the bottom. Shift the vegetable mixture, tamp a little.
Salt, sugar are dissolved in 500 ml of liquid, brought to a boil, after which vinegar is introduced.
The contents of the jars are poured with hot marinade, covered with sterile lids, sent to a container for sterilization for 20 minutes.

After the time has elapsed, the salad containers are rolled up with lids, turned over to cool, and sent for storage.

How to cook kohlrabi for the winter without sterilization

Many housewives, for lack of extra free time, prefer cooking recipes winter preparations without sterilization. At experienced hostesses there is also a recipe for canning kohlrabi cabbage without pasteurization, moreover, such a salad is not inferior in taste to sterilized counterparts.

For cabbage salad prepared without sterile processing, you should stock up on the ingredients:

kohlrabi cabbage - 1 kg;
carrots - 500 gr.;
sweet pepper - 500 gr.;
onion - 400 gr.;
salt - 150 gr.;
sugar - 400 gr.;
vinegar - 80 gr.

Many housewives, for lack of extra free time, prefer recipes for preparing winter preparations without sterilization.

Salad vegetables are thoroughly washed and peeled.
Kohlrabi is crushed with a fine shredder, carrots - with a Korean carrot grater.
Onion is chopped into thin half rings, pepper - into thin strips
Mixed cabbage, carrots, peppers, last step add onions. The mixture is laid sterile jars, tightly packed, pour boiling water to the top, leave for a few minutes.
Drain the water, bring to a boil, pour the salad again.
After the liquid is drained again, salt, sugar are added to it, brought to a boil, vinegar is added and the salad is poured. Cover with lids, turn to cool.

The salad turns out crispy and fragrant, it can be stored both in the cellar and in a warm pantry.

How to cook a kohlrabi dish for the winter in a quick way

Cooks know a lot of quick recipes for this royal variety of cabbage, but the easiest is the preparation of pickled snacks.

For pickling, stock up on ingredients:

kohlrabi;
sugar - 100 gr.;
salt - 50 gr.;
vinegar - 100 ml;
garlic, black currants, cranberries - to taste.

Chefs know a lot of quick recipes for this royal variety of cabbage.

First of all, marinade is prepared for such preparation.

Salt, sugar are dissolved in a liter of water, brought to a boil, set aside to cool.
Re-sent to the fire, after boiling, vinegar is introduced.
The cabbage is peeled, cut into slices up to 7 mm thick, sent to the brine and boiled for a quarter of an hour.
Cabbage is transferred to prepared sterile containers, berries and garlic are added, and brine is poured.

After cooling, they are sent to the refrigerator for storage.

How to store kohlrabi in winter

Those housewives who prefer to eat in winter time fresh vegetable, it is recommended to use the rules and methods of storing kohlrabi. These methods are especially suitable for those who have a cellar, since the optimal temperature regime to ensure the safety of this variety of cabbage, the temperature is from +5 to +8 degrees.

Those housewives who prefer to eat fresh vegetables in the winter are advised to use the rules and methods for storing kohlrabi

For successful storage cabbage in the cellar, certain rules for harvesting vegetables should be observed.

They clean the cabbage from the ground after it dries up, dry it a little in the fresh air, only after that it is lowered into the cellar.
In the cellar, it is hung down with stumps or lowered into the sand.
In apartment conditions, kohlrabi is stored in freezer, previously cut into cubes or slices and boiled in boiling water for a quarter of an hour. The shelf life of frozen cabbage is no more than one year. If kohlrabi is not frozen, but simply stored in the refrigerator, then its shelf life is reduced to one month.

Cabbage that has not been processed during the boiling process should be frozen, after being chopped with a grater.

The leaves of royal cabbage contain even more vitamins and beneficial trace elements. In addition, you can use this vegetable part in the same way as the root crop itself, it is only important to be able to cook it correctly.

For dolma from kohlrabi leaves prepare:

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

Leaves for cooking can be boiled a little, you can use fresh ones.

Finely chopped onion, pepper, salt and spices are added to the minced meat, mixed thoroughly.
Spread a spoonful of prepared minced meat on each sheet, wrap it in a sheet like cabbage rolls, fry the finished dolmas on both sides in butter.
Fried dolmas are placed in any container, poured with chicken broth and stewed until tender.

In the broth, you can add chopped sweet pepper, herbs, a little butter taste.

kohlrabi - very healthy vegetable, which is also easily preserved for the winter. You should not assume that you can enjoy such cabbage only in summer, it makes sense to cook dishes from it for the winter.

Kohlrabi recipes: for the winter, delicious, salad, without sterilization, preparations, how to store, dishes, eat leaves

Recipes for cooking kohlrabi for the winter. How to make a blank without sterilization. How to store cabbage Can you eat kohlrabi leaves?

Recipes for cooking kohlrabi for the winter at home

Among different varieties kohlrabi cabbage, the recipes for which are interesting to many connoisseurs of delicious and healthy food, stands out due to the combination good taste and aroma. It can be eaten raw or given different types heat treatment. That is why among the dishes based on this component there are both salads and soups, various side dishes and preparations for long-term storage.

Kohlrabi can be eaten raw or cooked through various types of heat treatments.

Features and benefits of the product

Kohlrabi is a special variety of cabbage in which the stalk is edible, outwardly resembling a head of cabbage. The taste of the product is sweet, but without the usual sharpness. In dietary nutrition, the vegetable is actively used. There are only 44 kcal in 100 g of fresh cabbage.

In addition, kohlrabi contains a large number of trace elements, vitamins and minerals, including:

Vitamins B, E, K, C, A, PP;
Cobalt;
Copper;
Zinc;
Alimentary fiber;
Organic acids»
Fructose.

The use of the product helps to strengthen immune system, resist seasonal diseases, including colds.

The classic recipe for cooking kohlrabi for the winter: tasty and healthy

In order to prepare delicious, healthy and fragrant product, you will need to verify the presence of the following ingredients:

cabbage - 1 kg;
onion - 200 g;
garlic cloves - 10-15 pcs;
dill umbrellas - 2 pcs;
currant leaves, cherries - 2 pcs each;
black peppercorns - 8 pcs;
allspice - 4 pcs;
water - 0.5 l;
table salt - 20 g;
table vinegar - 50 ml;
sugar - 50 g.

Such a preparation is not only tasty, but also useful.

Kohlrabi should be thoroughly washed, peeled;
Chop the product or cut into small pieces;
Pour some water into the container, boil, place kohlrabi, boil;
Then cool by draining the water;
Cut the onion (preferably in half rings);
Mix it with cabbage;
In prepared glass jars(sterilized) place dill umbrellas, currant and cherry leaves, peppers and garlic cloves (peel);
Prepare marinade - water, salt, sugar, vinegar;
Place in jars of kohlrabi with onions, pour hot marinade.

Spin blanks metal lids, send for storage in the refrigerator after the containers have completely cooled down. Use will be possible after 15 days.

Storing kohlrabi cabbage in winter

At home, you can save the harvest of this type of cabbage throughout the winter.

To do this, you can choose one or more cool places:

Fridge;
Freezer;
Cellar (relevant for country houses).

You can store kohlrabi in winter in different ways.

A variety of conservation blanks will also help save kohlrabi. The exact timing that is allotted for this largely depends on the species and variety. In the event that a cellar is chosen as a place for storage, then leaves and tops should be removed from the vegetable. Pour sand into the boxes and place the fruits, they can also be hung on ropes. In the refrigerator, storage is done in bags, and the cabbage itself should be wrapped in paper.

In the freezer, it is preferable to store the vegetable in grated form, packaged in bags.

Harvesting kohlrabi without sterilization for the winter

For the preparation of most long-term storage dishes, sterilization of containers is provided, but not every housewife has enough free time to include this stage of the cooking process. That is why the recipe that excludes sterilization is popular.

The main ingredients in this case are:

kohlrabi cabbage - 1 kg;
carrots - 500 g;
sweet pepper - 500 g;
onions - 400 g;
cooking fine salt- 150 g;
sand - sugar - 400 g;
9% table vinegar- 80 g.

This preparation is performed without sterilization.

All vegetables included in the recipe should be washed and cleaned well;
Then grind everything in a convenient way;
After laying in containers (pre-sterilized);
Boil water, pour it into containers with vegetables, leave for 5 minutes;
Then drain it, refill the jars with boiling water;
Add salt, pepper, sugar and vinegar.

Roll up the lids, cool and put in the refrigerator.

Is it possible to eat kohlrabi leaves

When buying kohlrabi cabbage, many see that it has leaves. The question arises whether they can be used in nutrition. The answer is yes, since this part contains no less vitamins and nutrients. The only thing you need to know is how to properly prepare the leaves. Most often they are used in national cuisine, for example, for dolma.

When buying kohlrabi cabbage, many see that it has leaves

This recipe contains the following ingredients:

fresh kohlrabi leaves - from 2-3 root crops;
minced chicken - 500 g;
onions - 3 pcs;
butter - for frying;
spices in the composition of black pepper, table salt - to taste.

You can also add other seasonings, which are selected depending on culinary preferences.

The cooking process is as follows:

Boil the leaves (2-3 minutes) to make them softer;
Onion cut (finely);
Chicken broth - 0.5 l;
Mix it with minced meat, add black pepper;
Spread the leaves (straighten);
Distribute minced meat evenly on each of them;
Wrap with an envelope or tube;
Fry on each side for 3-4 minutes in butter;
Place in chicken bouillon and simmer until fully cooked.

Serve with sauce, herbs and bell pepper.

Kohlrabi dish with honey and ginger for the winter

In winter, very often a person experiences a lack of vitamins. A kohlrabi salad with honey and ginger in the composition will help to correct the situation.

cabbage - 0.5 kg;
wine vinegar (white) - 10 ml;
water - 250 ml;
honey - 5 ml;
table salt - 15 g;
garlic clove - 1 pc;
grated ginger root - 1 tbsp;
Red and black ground peppers- taste.

Wash, peel and chop the main vegetable;
Grind the garlic;
Prepare marinade - water, wine vinegar, salt, honey, ginger, peppers;
Put the cabbage tightly in prepared jars and pour hot marinade over it.

tender and sweet cabbage, filled with vitamins, can be prepared using a variety of ingredients. Each dish is flavorful and very healthy. It is convenient and easy to store a vegetable even in fresh adding as needed to salads or other dishes.

Kohlrabi recipes: cabbage, tasty and healthy, salad for the winter, storage, harvesting without sterilization, is it possible to eat leaves, dishes

Recipes for cooking kohlrabi for the winter. How to store. Preparation without sterilization. Is it possible to eat the leaves. Delicious and healthy meals.

Kohlrabi has a fairly dense texture, and in order to eat it, you can cook it accordingly. Marinating kohlrabi for the winter involves cutting it into separate small elements, which are completely marinated and absorb spices.

Thanks to the addition of allspice to the recipe, the marinade turns out to be fragrant, which means that the whole mass will be saturated with these aromas. Vinegar helps make spicy marinade, which better soak the pulp. You won’t have to store such a blank for too long, it is too tasty to be stored for a long time.

Required Ingredients:

Kohlrabi - 500 grams;
Pepper - 2 fragrant things;
Garlic - 3 cloves;
Laurel - 2 leaves;
Salt - 13 grams;
Water - 250 milliliters;
Vinegar - 20 milliliters;
Sugar - 20 grams.

Pickled kohlrabi for the winter recipes:

Wash the cabbage pulp, peel and cut into triangular plates, they should have a thickness of no more than 5 millimeters, you can use special shredders that thinly cut the pulp;
After that, the mass is poured with water, the water should completely cover the pulp, pour vinegar into the mixture and boil for 15 minutes;
After cooking, turn off the stove, and leave the mixture to cool completely;
Then transfer the cooked pulp into glass jars, tamp a little and set aside;
Separately, boil the marinade from water, to which a measured amount of salt, sugar, laurel, pepper and garlic are added. Boil the whole mass for no more than 1 minute after it boils. Only after cooking, add vinegar to the mixture and pour the pulp with the prepared solution;
Roll up the jars with lids, wait until they cool. Put the cooled blanks for three days in the refrigerator. Then you can taste the mass, or you can store it all winter. Storage is best done at low temperatures so that the mass does not sour.

Pickled kohlrabi cabbage for the winter

In the composition of the recipe, you can add most different herbs and spices. But it is better to use vinegar that is not too saturated, a 5% solution is suitable, or you can replace it with fruit vinegar, for example, apple cider vinegar. Such vinegar will impart acidity, aroma and fruit flavor.

Required Ingredients:

Kohlrabi - 1-2 kilograms;
Water - 1 liter;
Vinegar - 100 grams;
Sugar - 80 gr.;
Salt - 50 gr.

How to pickle kohlrabi for the winter:

It is good to look at the young pulp, remove damaged elements, rinse in plenty of water and cut into convenient pieces. You can cut the pulp in any order, or you can keep the same size and shape. Such a blank will be interesting, and the same elements will marinate faster;
Boil the pulp in a small amount of water, add a little vinegar to it. The pulp will cook for no more than 5 minutes, the mass should not be completely cooked, only become half ready;
After cooking, you can shift the mass into a colander and set aside to drain the liquid;
While the mass gets rid of excess water you can prepare a marinade, boil water with salt and sugar, remove from heat and add vinegar;
The resulting marinade is poured over the cabbage laid out in jars. For taste and aroma, you can add different spices and seasonings to each jar, so you can get a variety of flavor combinations.

How to pickle kohlrabi for the winter

The recipe uses several varieties of vegetables, this gives the mixture more nutrition, taste and aroma. But of course, the combination of vegetables helps to prepare a more useful mass that will be used in vegetable salads, as an addition to side dishes or as an appetizer on any table.

Required Ingredients:

Kohlrabi - 600 grams;
Garlic - 30 grams;
Celery - 4 stalks;
Carrots - 150 grams;
Pepper - 6 fragrant umbrellas;
Salt - 0.5 tablespoons;
Vinegar - 50 grams;
Sugar - 60 grams;
Water - 0.5 liters.

Marinated kohlrabi recipes for the winter:

Rinse kohlrabi, peel. To quickly and correctly peel off the peel, you can use a vegetable peeler, which thinly removes the peel. Then the pulp is washed, dried a little with a towel and chopped into long straws. And to chop cabbage into thin long strips, you can use a grater for Korean carrots. Transfer the pulp to a separate container;
Peel and chop the carrots in the same way that the cabbage was chopped.
It is added to the cabbage and mixed well;
Wash the celery, cut off the coarse parts;
Also prepare the garlic, peel it;
Sterilize jars, put celery stalks, peppercorns and garlic on the bottom of each container. Then you can shift the prepared mixture of vegetables, tamp a little;
Boil water in a separate bowl, add salt, sugar to the marinade, mix well, wait for complete dissolution. Then add measured vinegar, wait for it to boil and remove from heat;
Pour vegetables with hot marinade solution, cover with lids and send to hot water. Water should reach the neck of the jars, put a towel on the bottom of the container for sterilization. Sterilization should be continued for 20-25 minutes, then the jars are turned over and cooled under a warm blanket. Then you can store the blanks in a cold room.

Marinated kohlrabi with beets

The beets add some color to the dish. And it is necessary for kohlrabi, because the blanks from it turn out to be pale. The amount of beets can be changed at your discretion, so that the mass turns out delicious for you. But the amount of ingredients for the marinade should not be changed, otherwise the workpiece will not be stored so well.

Required Ingredients:

Kohlrabi - 1 piece;
Beets - 0.5-1 kilogram;
Laurel - 3-5 leaves;
Garlic - 1 fruit;
Peppercorns - 1 incomplete tablespoon;
Sugar - 1.5 tbsp. l.;
Salt - 2 tablespoons;
Vinegar - 3 tbsp. l.;
Water - 1000 milliliters.

Kohlrabi marinated for the winter:

First prepare all the vegetables. Wash the beets, do not cut off the stalks, put them in water, put on fire and cook for 40 minutes. The pan must be covered with a lid so that the mass languishes and steams well, so the vegetable will cook faster;
Peel the kohlrabi, wash, cook in a separate pan for about 5 minutes. If the fruit is overripe, then it is necessary to extend the cooking time to 10-15 minutes. In any case, the mass should be cooked until half cooked. After cooking, the pulp is cut small cube;
While the vegetables are being cooked, you can prepare the jars, they should be washed well with soda, sterilized and dried;
Put lavrushka, black pepper, pre-peeled garlic in prepared jars. Put chopped cabbage on spices, its quantity can be changed independently;
Cool the beets, peel, cut into small cubes and transfer to the prepared pulp. Set the mass aside for now;
Separately prepare the marinade. Boil water, season with salt and sugar, mix until the crystals dissolve, turn off the heat and add a measured amount of vinegar to the mass;
Vegetables are immediately poured with hot marinade, covered with lids and set to sterilize;
Sterilization is carried out in any convenient way. You can put the jars in hot water, boil for 20-30 minutes and roll up the lids. This preparation can be stored long time in a room at a comfortable temperature.

Marinated kohlrabi for the winter

This recipe has a very simple preparation, the cabbage is not cut too finely, so it does not need to spend a lot of time on it. And when proper preparation ingredients and containers for pickling, the workpiece will be stored for a very long time.

Required Ingredients:

Kohlrabi - 5 kilograms;
Citric acid - 15 grams;
Salt - 125 grams;
Water - 3 liters.

Marinated kohlrabi for the winter in jars:

First of all, prepare a pot of water, put it on the fire and while it boils, you can start preparing vegetables;
Kohlrabi can be boiled a little in salted water. But if the vegetable is young, then you can not expose the fruit pre-boiling, it is simply cleaned, washed and cut in a convenient way. The cutting option may be different, depending on further use. Can be cut into large enough pieces, can be a small cube or grate the pulp;
In the meantime, put salt, sugar into boiling water, citric acid, then you do not need to cook the marinade, you just need to make sure that the crystals are completely dissolved;
Put the vegetables in prepared jars, tamp a little, if desired, you can add a small amount of different spices or green herbs to the mixture. This will give the cabbage more piquancy and flavor;
Pour hot marinade over vegetables and cover slightly with lids;
Send blanks for pasteurization. They need to be put hot in boiling water, wait for the boil and hold in water for 30-45 minutes. Then the blanks are immediately closed with lids and set for steaming. The jars are turned over and placed under a warm blanket, so the twist will slowly cool down and additionally steam;
Workpiece data can be stored at room temperature without putting it in the cellar or refrigerator. Long-term storage is achieved by the fact that the twist was sterilized several times.

At long-term storage everything disappears from vegetables useful material, so immediately after collection you need to use it. Thus, pickled cabbage will be useful and can be used in winter time to recharge with vitamins.

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