Cabbage kohlrabi - a valuable food product

There are many types of cabbage, but some of them are more popular among gardeners, and some are less. There are species that are very valuable food products, but our compatriots just do not know how to grow and cook them. To such undeservedly neglected plants, cabbage kohlrabi belongs.

It has an unusual appearance that makes it look like a turnip. The large thickening that grows on its stem (stalk), it tastes like a normal stump, but much tastier and juicier than it.

Cabbage kohlrabi contains a lot of sucrose (4.5%), and the content of vitamin C it is comparable with lemon. It contains the following vitamins: PP, A, E, K, Group B, beta-carotene. In the stalk, there are proteins, carbohydrates and fats. This cabbage is rich in dietary fibers, acids, macro-elements (magnesium, chlorine, potassium, calcium, sulfur, sodium, phosphorus), trace elements (iron, manganese, iodine, zinc, selenium, boron, molybdenum, fluorine, copper, cobalt, aluminum). Its calorific value is only 44 kcal / 100g.

In agrotechnics this vegetable is quite unpretentious. Cabbage kohlrabi is a cold-resistant plant that loves moist soil, although it tolerates an easy short-term drought. It has a powerful root system, so it grows normally on different soils. Ideal predecessors for it: beets, legumes, onions, cucumbers, potatoes, tomatoes. Cabbage kohlrabi grows poorly after turnips, rutabaga, radish, radish, watercress and turnip.

Agrotechnics of this plant type practically does not differ from the cultivation of white cabbage. The birthplace of kohlrabi is Fr. Sicily. This vegetable is very popular in Western Europe, Central Asia, Transcaucasia, China and Turkey. To date, it is grown in several northern and central regions of Russia.

Cabbage kohlrabi is characterized by a short vegetation period, so its yield can be obtained 2-3 times per season (from one plot). For the early harvest the seeds are sown in heated hot-houses on March 15-20. In the phase of developed cotyledons seedlings dive into small peat pots. Seedlings are planted in open air in a phase of 4-6 leaves at the end of April. The first harvest ripens in early June.

Cabbage kohlrabi is responsive to regular watering and deep loosening of the soil, which accelerates the growth of plants, well affects the quality of the stems and the size of the crop. This vegetable is removed when the diameter of the stalk is 9-10 cm. Do not overdo the cabbage because it loses its nutritional value. Kohlrabi is pulled from the soil with roots, and then cut the leaves and roots with a knife. The average yield of cabbage is 1.5 kg per square meter. Of the earth. There are varieties of green and purple hues.

Dishes from cabbage kohlrabi are prepared in many different ways. It is consumed fresh, boiled, fried and stewed. Often this vegetable is stuffed with different fillings and baked in the oven. How to cook kohlrabi cabbage as useful as possible? Crude is the most valuable, so it is recommended to make salads from grated grated stems with vegetable oil. They are very gentle and juicy.

For heat treatment, peeled cabbage is cut into small pieces (up to 1 cm). Ragout and vegetable soups are prepared from them. From polished on a small grater kohlrabi prepare pancakes. This cabbage is very tasty, fried in breadcrumbs. It can also be marinated. Boiled kohlrabi is very good in combination with cheese sauce. The delicate taste of this vegetable can be emphasized by adding lemon juice, lime or soy sauce. It is often used as a side dish to fish, chicken, shrimp.