Copyright images and text 2008, All Rights Reserved |
Recipes - Kohlrabi & Cabbage
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Balsamic-Tinged Kohlrabi
4 medium or 3 medium-large kohlrabis
1 T olive oil
1/4 tsp kosher or sea salt
1/2 cup water
1 T balsamic vinegar
Pepper
1 T snipped chives
Cut leaf stalks from kohlrabis; reserve for another recipe (see variation). Trim and peel globes
thoroughly, removing all fibrous underlayer. Cut into 3/4-in slices, then dice (to make about 2+
cups). .
Heat oil in skillet large enough to hold dice in a single close layer. Add kohlrabi and toss over
moderately high heat to brown lightly, 6 to 7 minutes. Sprinkle with salt; add water, and bring to
a boil. Cover and simmer over low heat until just tender, stirring occasionally, about 10 minutes.
If any liquid remains, uncover and toss over moderate heat to evaporate. Add vinegar and
pepper and toss until kohlrabi is slightly glazed, about 2 minutes. Add chives and toss. Season and
serve hot.
Variation: Balsamic-Tinged Kohlrabi on Its Leaves
Strip leaves from stems. Rinse leaves well. Stir into a pot of boiling salted water; boil until tender to
taste, 2 to 10 minutes. Drain leaves well, pressing out moisture. Chop. Prepare kohlrabi as above.
When done, scoop into a dish. Heat 1/2 T olive oil in skillet. Add leaves and toss to heat through.
Spread in serving dish. Distribute kohlrabi on top.
4 medium or 3 medium-large kohlrabis
1 T olive oil
1/4 tsp kosher or sea salt
1/2 cup water
1 T balsamic vinegar
Pepper
1 T snipped chives
Cut leaf stalks from kohlrabis; reserve for another recipe (see variation). Trim and peel globes
thoroughly, removing all fibrous underlayer. Cut into 3/4-in slices, then dice (to make about 2+
cups). .
Heat oil in skillet large enough to hold dice in a single close layer. Add kohlrabi and toss over
moderately high heat to brown lightly, 6 to 7 minutes. Sprinkle with salt; add water, and bring to
a boil. Cover and simmer over low heat until just tender, stirring occasionally, about 10 minutes.
If any liquid remains, uncover and toss over moderate heat to evaporate. Add vinegar and
pepper and toss until kohlrabi is slightly glazed, about 2 minutes. Add chives and toss. Season and
serve hot.
Variation: Balsamic-Tinged Kohlrabi on Its Leaves
Strip leaves from stems. Rinse leaves well. Stir into a pot of boiling salted water; boil until tender to
taste, 2 to 10 minutes. Drain leaves well, pressing out moisture. Chop. Prepare kohlrabi as above.
When done, scoop into a dish. Heat 1/2 T olive oil in skillet. Add leaves and toss to heat through.
Spread in serving dish. Distribute kohlrabi on top.
Kohlrabi is a vegetable that has been in this country since the beginning of the 19th century, yet
it is largely unknown unless you are from Germany, Hungary, China or India, where kohlrabi is a
popular and basic vegetable in those cuisines. Kohlrabi is a versatile and refreshing. A great
vegetable for eating raw, it can be peeled and sliced and added to a crudite tray or smeared with
soft goat cheese. Think of it like a carrot in it's versatility.
it is largely unknown unless you are from Germany, Hungary, China or India, where kohlrabi is a
popular and basic vegetable in those cuisines. Kohlrabi is a versatile and refreshing. A great
vegetable for eating raw, it can be peeled and sliced and added to a crudite tray or smeared with
soft goat cheese. Think of it like a carrot in it's versatility.
Cabbage With Prosciutto
2 T Olive Oil
1 medium onion, chopped
1 large carrot, finely julliened
2 lbs of Napa or Savoy cabbage, finely sliced
2 oz prosciutto, thinly sliced
salt and pepper to taste
1 T fresh rosemary (optional)
grated fresh parmesan (optional)
Heat 1 tablespoon of oil over medium-high heat in a large heavy pot or dutch oven. Add onion
and saute until soft and lightly colored, about 5 minutes. Add remaining tablespoon of oil and
cabbage, cooking until tender, stirring occasionally and adding tablespoons of water if cabbage
sticks, about 10 minutes. Season with salt and pepper, fresh rosemary and parmesan cheese.
Serves 4 to 6
2 T Olive Oil
1 medium onion, chopped
1 large carrot, finely julliened
2 lbs of Napa or Savoy cabbage, finely sliced
2 oz prosciutto, thinly sliced
salt and pepper to taste
1 T fresh rosemary (optional)
grated fresh parmesan (optional)
Heat 1 tablespoon of oil over medium-high heat in a large heavy pot or dutch oven. Add onion
and saute until soft and lightly colored, about 5 minutes. Add remaining tablespoon of oil and
cabbage, cooking until tender, stirring occasionally and adding tablespoons of water if cabbage
sticks, about 10 minutes. Season with salt and pepper, fresh rosemary and parmesan cheese.
Serves 4 to 6
Wilted Cabbage with Mustard and Horseradish- Gourmet magazine, Dec. 2005
3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12
cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté
onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2
cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12
minutes. Transfer to a serving dish.
Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and
whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.
3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12
cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté
onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2
cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12
minutes. Transfer to a serving dish.
Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and
whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.