Kohlrabi cabbage: 80 photos (+ beneficial and dangerous properties)

Botanical description

What is kohlrabi?
Kohlrabi cabbage is a biennial herbaceous plant of the cabbage family. It is one of the fastest ripening vegetables. It is a round-shaped stem fruit with sparse diverging leaves. The color of mature cabbage is light green or purple. The pulp of the stem fruit is always white, regardless of the color of the peel. Look how this amazing vegetable looks in the photo:

Color characteristics - white and purple kohlrabi

It was already mentioned above that the color of the vegetable can be purple or white. So white kohlrabi cabbage is an early ripening variety. They are easy to grow. Purple fruits are classified as mid- and late-ripening. The vegetative period can last up to 3 months. White kohlrabi can also be called green, as it often has a light green tint. White flower varieties are more suitable for growing in Russian conditions.

Photo of purple kohlrabi cabbage

Difference from other species

The main difference between kohlrabi and other types of cabbage is the specific bulb-shaped shape of the stem with sparse leaves diverging to the sides. In appearance, this vegetable resembles a root vegetable more than cabbage. The taste of kohlrabi is similar to the stump of white cabbage, but sweeter and juicier.

Some still prefer the usual white cabbage varieties. We invite you to familiarize yourself with some of them: Nozomi, Kolobok, Sugarloaf, Slava, Valentina, Moscow late, Amager, Centurion F1, Gift and Zimovka.

Description of culture

In the garden, this vegetable looks quite specific. A small spherical fruit forms above the ground. It has a leaf rosette that grows from the top of the "head". A fully ripened fruit grows in diameter 12-16 cm.

The color range of Kohlrabi can be very diverse, including light green, yellow, and even dark purple. It all depends on the variety. But the flesh of the fruit is always white. The consistency of the pulp is very juicy, tender, crispy. The taste is very similar to the stump of white cabbage, only the bitterness is completely absent. On the contrary, cabbage even seems slightly sweet.

It is worth noting that an overripe fruit is very rough, and its pulp acquires a fibrous structure. At the same time, young fruits have an even, round shape, and fruits that are overripe have a deformed shape.

The root system of this cabbage is well developed. A large number of adventitious roots branch off from the long root. The depth of the main root can reach 30 cm.

This is a versatile vegetable. It is used raw, fried, stewed, pickled, etc. But most often the “heads” are used raw, for preparing fresh and light salads.

Beneficial features

This vegetable contains a large amount of microelements, easily digestible carbohydrates, amino acids, fatty acids and vitamins. Kohlrabi has beneficial properties that are difficult to overestimate.

The medicinal effect of cabbage is as follows:

• magnesium helps normalize the functioning of the nervous system;
• vitamin B6 and potassium normalize the balance of body fluids;
• a set of microelements helps the growth of muscle tissue;
• amino acids help with anemia;
• choline improves brain function;
• minerals in kohlrabi normalize insulin production, which is useful for diabetes;
• acids remove cholesterol from the body;
• high vitamin C content improves immunity;
• phosphorus and calcium strengthen bones and teeth;
• Kohlrabi juice cleanses the mouth and intestines.

Purpose of cabbage

Kohlrabi cabbage is used not only in cooking, it has also found its application in medicine and cosmetology. Kohlrabi is very rich in mineral salts and vitamins. And in terms of vitamin C content it is not inferior to lemon.

In cooking, this tasty and healthy vegetable is used as follows:

• raw, adding to salads;
• in soups as a potato substitute or just an additional ingredient;
• in vegetable stews and when baking;
• as an initial complementary feeding for babies, making kohlrabi puree;
• Late-ripening varieties are pickled.

Magnificent fresh cabbage soup with kohlrabi cabbage is in no way inferior in taste to cabbage soup prepared using white cabbage. At the same time, kohlrabi ripens two months earlier.

Kohlrabi, as well as the stumps of other cabbages, can accumulate nitrates, so you need to be careful when purchasing these vegetables if they are grown in greenhouses or greenhouses.

Kohlrabi cabbage, rich in vitamins and minerals, is also used in medicine:

• promotes growth and strengthening of bones due to the presence of calcium;
• improves peristalsis and normalizes metabolism;
• Potassium content helps remove excess water from the body;
• used by diabetics instead of potatoes;
• relieves inflammation in the oral cavity.

This cabbage is good because when it is consumed, it does not cause increased gas formation or bloating. However, people with high stomach acidity should not eat kohlrabi.

Advantages and disadvantages

The list of advantages of “cabbage-turnip” is quite long:

• Kohlrabi is a dietary product, but at the same time it has a rich content of vitamins and minerals.
• This is an early ripening and cold-resistant vegetable, therefore, even in the northern regions, it is possible to obtain several harvests per season.
• Cabbage does not require special conditions and careful care when growing.
• It has a pleasant sweetish, juicy taste. Thanks to increased acidity, it improves appetite.
• Suitable for consumption raw, boiled, stewed. Pairs perfectly with a wide variety of dishes.

It is also worth noting the disadvantages of kohlrabi:

• Cabbage is very sensitive to over- and under-watering.
• Capable of accumulating nitrates, which are dangerous to the human body.
• With sharp fluctuations in ambient temperature, a young kohlrabi sprout develops into a “flower shoot”.

How to select and save?

Cabbage loves cool weather. It appears on shelves in early autumn or spring. Buy it this time of year. Pay attention to the elasticity of the leaves. This guarantees freshness and high quality.

Try not to run into a plant that is “aged” or grown with insufficient watering. Such specimens have coarse fibers, and their consumption causes bloating. Choose heads of cabbage of correct round shape, without cracks, stains or damage. Their size should not exceed 6-7 cm.

With poor agricultural practices, the pulp becomes fibrous. If you come across an unsuccessful copy, do not rush to throw it away. You can make a vegetable stew from it.

The fruits will last in the refrigerator for several weeks if they are wrapped in paper or placed in a plastic bag. Before cooking, the vegetable must be thoroughly washed and peeled. Under the outer shell there is a fibrous layer, which should also be removed. Remove until you reach crispy flesh.

Early varieties

Early varieties include those species that reach ripeness in 8-10 weeks. They are resistant to spring frosts, have a rich harvest and are suitable for planting seedlings. It is best to eat them raw. Early ripening types of cabbage with photos and names of the kohlrabi variety are presented below.

Gusto

The stem fruits ripen already 75-80 days after planting. The leaves have a gray-green tint and an oval shape. Purple veins can be seen on the leaves. The round and slightly flattened stem fruits have a beautiful crimson-colored skin. The weight of the fetus ranges from 0.5 to 0.7 kg. The taste of the Smak cabbage variety is excellent.

Piquant

Belongs to early ripening. The stem fruit of a white-green hue reaches a mass of 0.5 to 0.9 g. The skin is dense and soft. Has excellent taste. The shape of the “head of cabbage” is round. The “Picant” kohlrabi variety stores well and is resistant to cracking and lignification.

Vienna white

This is an early ripening variety of kohlrabi. The growing season lasts from germination to economic suitability for 65-75 days. This variety of kohlrabi cabbage is suitable for growing both in open ground and in protected ground (greenhouses and greenhouses). The rosette of leaves is small (30-45 centimeters in diameter). The leaves of the Vienna White variety 1350 are lyre-shaped, light grayish-green, smooth. The petioles are thin (up to 0.6 cm), long, the leaf blades are triangular, small (length 16-27 cm, width 9-24 cm). The outer stump is very short.

The stem fruit is light green, round or flat-round in shape, the average diameter in the commercial life phase is about 7-9 centimeters, the marketability and taste of cabbage are good. The pulp of the stem fruit is whitish, green, tender, juicy. Keeping quality is poor. The stem fruit is prone to very rapid growth. The variety is quite heat-resistant and drought-resistant, and is strongly affected by cabbage clubroot.

Kohlrabi care

After planting, water the seedlings every other day for 3 days. Moreover, for every square. m, at least 8 liters of water must enter. Subsequent waterings, if there is no rain, should be carried out once every 7 days. Caring for kohlrabi cabbage is slightly different from other types. The culture does not like too much water. It is enough to keep the soil moist.

The appearance of 8 leaves is the first sign of the formation of a stem fruit. During this period, it is worth paying attention to watering. For every sq. m 13 liters of liquid. Lack of moisture leads to cracking of the stem fruit.

Loosen the soil after each watering to a depth of 7 cm, not only around the bush, but also between the rows. If the earth “breathes”, the fruits grow in bulk. On the 20th day, kohlrabi buds. Repeat the procedure after a decade.

While the seedlings are gaining green mass and root system, they must be fed with nitrogen. Phosphorus and potassium are needed during the formation of stem fruits. Use wood ash as a top dressing and as a pest protector. Sprinkle fertilizer on the plant and soil at the rate of one glass per 1 square meter. m.

Mid-season

Mid-season cabbage ripening occurs after 11-17 weeks. Vegetables have high yields, but can only withstand minor cold snaps. Great for canning and preparing various hot dishes.

Karatago F1

This is a variety of Czech breeders. Typically, the weight of a mature Karatago vegetable reaches 300 g. The color of the fruiting body is light green. The hybrid very rarely cracks and becomes woody, so it is ideal for long-term storage in the cellar.

Madonna

A unique variety bred by breeders in Holland. It is characterized by large fruits. They ripen on the 110th day. The leaves have a bluish, green color and an oval shape.

The stem fruits are flat and round in shape. They are often elongated. Purple skin and white tasty flesh. The weight of one stem fruit ranges from 0.5 to 0.7 kg. The maximum weight can reach up to 1.3 kg. The yield of the Madonna cabbage variety is constant, up to 4 kg per 1 m2.

Deli white

The "Delicious White" variety arrived from abroad. Ripens as quickly as the previous one. It has a light green and soft peel. Despite this, it is resistant to cracking. The taste of Delicious White cabbage is excellent. It is edible when it reaches the size of a tennis ball.

Giant

Bred by Czech breeders. Cultivated throughout the Russian Federation. The variety has excellent frost resistance and is not afraid of drought. The average weight of a mature Giant fruit reaches 1.5-2 kg. The hybrid is most often used for long-term storage and canning.

Kossak F1

This variety is distinguished by its decent frost resistance and is ideal for growing in regions with unfavorable climatic conditions. The weight of ripe fruits of the hybrid reaches 600 g. The fruits are light yellow in color, and their pulp has a very pleasant taste.

We also recommend reading: Description of the Langedijker cabbage variety

globe

It is also a fairly well-known variety in our Russian Federation. Like the late varieties described above, it has fairly good frost resistance. Globe is a fairly large-fruited vegetable. Under favorable conditions, you can grow cabbage weighing 5 kg. Cabbage of this variety can be eaten fresh or used for storage in the cellar.

Late ripening

The growing season of late-ripening kohlrabi varieties is quite long, from 17 to 26 weeks. Long ripening makes them resistant to autumn frosts and guarantees high-quality long-term storage without loss of taste, and is also perfect for canning.

Hummingbird F1

Hybrid "Hummingbird F1" of Dutch origin, belongs to the purple, late varieties. After germination, mature stem fruits are formed only on the 130-140th day. Looks impressive. The leaves are oblong, green-gray in color. Petioles are purple. The stem fruits are oval-shaped and slightly flattened. The peel is purple.

The pulp is snow-white, juicy. The weight of one fruit ranges from 700 to 900 grams. The yield of “Kolibri F1” cabbage is up to 4 kg per 1 m2.

Violet

Violetta is a late-ripening excellent variety of kohlrabi cabbage. The stem (stem fruit) weighs up to two kg, with excellent taste and juicy pulp, dark purple in color (white inside). The “Violetta” variety is resistant to dry weather, low temperatures, and is suitable for storage.

Giant

Late variety of kohlrabi cabbage (photo below). Becomes ripe after 3 months. Seedlings of the “Giant” variety are planted in the ground in May (50 x 20 centimeter pattern). The rosette of the “Giant” is semi-vertical, large, with a diameter of about 60 centimeters. The stem fruit with a diameter of 18 cm is large, round, the yield is 3.5 kilograms per square meter. m. The color is whitish-greenish, the flesh is juicy, the taste is good. The “Giant” kohlrabi variety is characterized by good yield and high keeping quality.

Kohlrabi planting dates

To obtain a harvest throughout the season, cabbage is planted in three stages.

When to plant according to the lunar calendar 2022

• January: 10-12, 25-27, 29-31
• February: 3, 4-9, 12-14, 21-23, 25-27
• March: 3-17, 20-31
• April: 3-10, 21, 22, 25-30
• May: 2-7, 14, 15, 17-27
• June: 1-3, 6-10, 19-21
• July: 8-11, 16-18, 20-27, 30, 31
• August: 4-6
• September: -
• October: -
• November: 12-14, 19-23, 26-30
• December: 1-6, 19-21

In 2022, unfavorable days fall on the following dates:

• January – 2, 3, 17, 18
• February – 1, 2, 16, 28
• March – 1, 2, 18, 27, 28
• April – 1, 2, 16, 23
• May – 1, 16, 30
• June -14, 18, 29
• July – 13, 14, 28, 29
• August – 11, 12, 27-28
• September: 9-10, 26, 27
• October: 9, 10, 25, 26
• November: 1, 2, 7-9, 24, 25, 28, 29
• December: 7-9, 23-25

Growing and care in open ground

Let's take a closer look at how to grow kohlrabi and what care it needs.

Where and for how much can you buy seed material?

In Moscow, the price of kohlrabi ranges from 9 to 51 rubles, depending on the variety. You can buy cabbage in such large chain stores as “7 Seeds”, “Garden and Vegetable Garden”, “Agro SOS”. In St. Petersburg, in stores such as “Planet Sadovod”, “Argo”, “Urozhay”, “Garden and Seeds”, kohlrabi cabbage can be purchased at prices ranging from 10 to 56 rubles.

When to sow kohlrabi seedlings

The correct period is one and a half months before you plant the seedlings directly in open ground. It is best to do this around mid-March, sowing seeds in greenhouses, in which case you will be able to harvest the first harvest already in the first half of June.

To get a harvest later, in the last days of July, it is worth planting the seeds in early May, and then in open ground. And the late October harvest can be harvested if you sow kohlrabi directly into the ground in the last days of June.

Seed preparation

Before growing kohlrabi from seeds, you need to process them properly:

• immerse in moderately heated water for a quarter of an hour;
• transfer to ice water for 45–60 seconds;
• soak for half a day in a solution of any growth stimulant (“Epina”, “Kornevina”);
• rinse and leave in the cold for a day;
• Place on a damp cloth and leave until they hatch.

Such seeds must be sown immediately, without allowing the sprouts to grow further, since overgrown buds are easily damaged.

What soil to use for kohlrabi cabbage

As already indicated, the soil should not be depleted and too acidic (the optimal pH is 6.7-7.4). Otherwise, the cabbage will grow tough and have coarse fibers.

In the fall, the ground where it is planned to plant kohlrabi cabbage should be dug to a depth approximately equal to a spade bayonet, and fertilize each square meter with a composition that includes organic matter (about 3 kg), wood ash (about a glass), superphosphate (1 tbsp. l.) and urea (about 1 tsp).

Temperature

Kohlrabi seeds germinate at a temperature of +15..+18°C; at +10°C, the emergence of seedlings is delayed up to 7 days. Sprouts can withstand frosts down to -3°C and grow well at +5...+10°C. Mature plants tolerate temperature drops down to -5°C.

With sharp fluctuations in temperature, instead of a stem fruit, the plants form a flower arrow, therefore, in central Russia, kohlrabi must be covered on the eve of frost.

Watering

Young shoots need to be watered once every 2-3 days; adult plants need to be watered once a week.

With insufficient watering, the stem fruit becomes hard and fibrous, and with excess moisture, the growth of kohlrabi slows down greatly.

Top dressing

Fertilizing can be done up to four times per season. Chicken droppings, rotted manure, and mineral fertilizers are suitable for these purposes.

Hilling

It is necessary to regularly loosen the soil around the cabbage to a depth of 8 cm. This helps saturate the soil with oxygen and prevents excessive evaporation of moisture and the growth of weeds.

The best varieties of Kohlrabi cabbage for open ground

Kohlrabi is one of the most unusual varieties of cabbage

. Outwardly, it does not at all look like the usual, familiar white vegetable. Its history goes back many years. However, it has only now begun to gain popularity.

The delicate taste of kohlrabi, healthy composition, fast ripening period, high yield - all this has attracted the attention of many vegetable growers. Today there are many varieties of kohlrabi, so choosing the right one for each individual territory and growing conditions will not be difficult.

The article describes the best varieties of kohlrabi cabbage according to ripening time

, and also depending on climate and growing conditions.

The content of the article:

3. Early varieties of kohlrabi cabbage 3.1. Kohlrabi "Moravia" 3.2. "Sonata F1" 3.3. "Vienna White" 3.4. “Smak” 4. Kohlrabi cabbage varieties with an average ripening period 4.1. Kohlrabi “Madonna” 4.2. "Cartago F1" 4.3. “Eder RZ F1” 5. Kohlrabi varieties with late ripening 5.1. Kohlrabi "Hummingbird F1" 5.2. "Giant" 5.3. “Violetta” 6. Varieties of kohlrabi cabbage for the Moscow region and the central part of the country 6.1. Kohlrabi “Vienna Purple” 6.2. “Gourmet White” 6.3. “Optimus blue” 7. The best varieties of kohlrabi cabbage for Siberia and the Urals 7.1. "Gabi" 7.2. “Delicacy red” 7.3. “Picant” 8. Kohlrabi varieties for growing in open ground 8.1. Kohlrabi “Blue Planet” 9. How to choose the right kohlrabi variety for growing 10. Reviews of kohlrabi cabbage varieties

Kohlrabi: diseases and pests

The most common diseases affecting this vegetable include clubroot with bacteriosis - both mucous and vascular. Kohlrabi is also susceptible to powdery mildew, which is widespread among vegetable crops (again, both its varieties, real and false).

The vegetable should be protected from infection with white and dry rot. Another possible disease is blackleg.

In addition to diseases, many insect pests also pose a danger to kohlrabi. These include, for example, flea beetles (black, wavy and cruciferous), bedbugs and secretive proboscis, incl. – directly cabbage.

Also a potential threat to kohlrabi crops are petiole mosquitoes and rapeseed flower beetles, wireworms and moths, mole crickets and white moths (turnip and cabbage), moths, armyworms, and aphids.

How to protect kohlrabi from pests and diseases

To avoid infection, it is necessary to carefully select seed material and process it according to all the rules described above.

• After the harvest has been harvested, all residues should be carefully removed from the garden bed, and then the soil should be dug deep.
• A preventive measure against disease infection and pest invasion is also correct crop rotation and timely weeding during the growing season.
• Among the drugs used to combat diseases affecting kohlrabi cabbage are the insecticidal compounds “Ambush” and the popular “Decis”; drugs such as “Karate”, “Corsair”, etc. have proven themselves well.
• Fungicidal preparations will help against fungal problems: “Topaz”, “Fundazol”, “Quadris”, etc. If the plant is dead, it is necessary to remove it and thoroughly disinfect the soil.

Harvesting kohlrabi cabbage and storing kohlrabi

Early crops are harvested as they mature. Late - at fairly low temperatures - just above 0ºC, both during the day and at night. An indicator of ripeness can be the size of the stem fruit in diameter (about 10 cm) and its weight (about 100 g). If kohlrabi is overripe, its structure becomes fibrous and rough.

The best time to harvest is clear and dry weather. The cabbage is dug up, including the root, and then dried in a shaded place. Then each root vegetable should be cleared of soil and the leaves should be cut off, leaving the roots for better storage.

After this, the kohlrabi cabbage is stored in sand, stacked in boxes so that each plant does not touch the other.

How to store kohlrabi at home

Cabbage folded in boxes with sand is stored at zero temperature and high (up to 95%) humidity. The shelf life exceeds six months. If you store cabbage in the refrigerator, the optimal shelf life is two weeks.

A great option is to freeze kohlrabi cabbage. In this case, it must be washed and cut into pieces of convenient sizes for you, blanch for 3 minutes and cool quickly.

All that remains is to get wet, dry, package in bags and put in the freezer. The shelf life under such conditions reaches 8 months.

Kohlrabi cabbage - reviews of varieties

Vladimir Petrovich, Rostov-on-Don, 42 years old

“I can’t live without kohlrabi. I immediately liked this vegetable because of its “exotic” appearance. When I learned about its beneficial properties, I decided to immediately grow it on my summer cottage. According to my personal observations, it is worth slightly growing the cabbage so that it is soft. I prefer purple late varieties.”

Anastasia Sergeevna, Minsk, 35 years old.

“I have been growing kohlrabi for two years. I chose “Blue Planet”; this cabbage feels great in open ground conditions. Its taste is soft and sweet, and the variety is easy to care for. Suitable for fresh consumption, for example, for vegetable salads, and for winter preparations. I often use it only fresh: this is the most healthy option.”

Alexander Igorevich, Voronezh, 52 years old

“I planted kohlrabi this year. I looked closely for a long time, at first I didn’t like the look. Then I read the description of the variety, reviews and decided to allocate a few meters for an overseas crop. I chose the Vienna White variety, the only one offered in the store. I planted it like this as a test, I didn’t even expect that I would get a good harvest, because I hardly looked after it. I gained respect for this culture. I will continue to grow kohlrabi cabbage. I recommend it for beginner gardeners."

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Valuable tips for growing kohlrabi

Many gardeners do not dare to grow kohlrabi and still consider it an overseas vegetable. In fact, agricultural technology is simple and this type of cabbage grows well in our climatic conditions.

Tips for growing kohlrabi:

• In order to be eaten from the beginning of summer until frost, you need to plant several varieties of different ripening periods. The later ones will keep well until February.
• Before planting home seedlings in the ground, you need to harden them for several days.
• If there is not enough space for a kohlrabi bed, then it can be planted between other crops as a compactor. She gets along well with almost all her neighbors.
• It is better to harvest the crop earlier, avoiding over-ripening. As soon as the stem fruit reaches 7 cm in diameter, it can be eaten.
• Late varieties are less prone to woody stems.
• For storage, the crop is collected and planted along with the roots.

These simple tips for growing kohlrabi will make the process easier and help you get a good harvest of juicy stems.

How to choose the right kohlrabi variety for growing

To get a good harvest of kohlrabi cabbage, two important factors should be taken into account:

• purpose of cultivation;
• climate features of a specific growing area.

Useful article:

• Rules for growing strong cabbage seedlings

When you need to get ripe fruits as quickly as possible, you should take a closer look at the early ripening varieties of kohlrabi (white). For winter preparations, you need to choose from varieties with medium or late ripening (purple).

Be sure to take into account the size of the stem fruits. For example, it is not very convenient to use large fruits fresh.

Before making your final choice of kohlrabi variety, it would be a good idea to read the reviews of those who have already grown this cabbage in their gardens. Here you can find useful tips on growing and caring for them.

Kohlrabi cabbage is an unusual, interesting crop that is beginning to become increasingly popular.

This is due to its ease of care, high yield, ability to grow, develop and bear fruit in any climatic conditions.

INTERESTING TO KNOW!

• 15 best varieties of late cabbage for long-term storage

Use in folk medicine

To prepare medicinal potions, the juice and tops of fresh stem fruits are used. Remember, infusions, decoctions, and cabbage turnip cocktails cannot replace full-fledged drug therapy; they are used as an aid in the fight against the disease.

Compositions based on kohlrabi are effective in the treatment of tuberculosis, bronchial asthma, vitamin deficiency, influenza, neurosis, non-healing weeping wounds, anemia, gingivitis, stomatitis, hypoacid gastritis.

Traditional recipes:

1. A remedy for reducing cough syndrome (for bronchitis, asthma, tuberculosis). Kohlrabi tops are used as the active ingredient. To prepare the medicine you will need 400 ml of water and 60 g of fresh cabbage leaves. These components are boiled for 20 minutes over medium heat, after which the mixture is cooled and filtered. In case of exacerbation of the disease, the composition is taken 5 times a day, 150 ml.
2. Anti-inflammatory drink with honey. The main ingredient of the healing mixture is freshly squeezed kohlrabi juice. To create a drink, it is better to choose medium-sized stem fruits. After this, the stalks are crushed on a grater, transferred to a piece of gauze and the juice is squeezed out. Before use, add liquid honey (10 ml).

The drink is taken three times a day, 70-100 ml (warm). If well tolerated, the single dose is increased to 200 ml (gradually). The course of treatment is 30-60 days. After 4-6 months, cabbage therapy is repeated (if necessary).

Fresh kohlrabi juice is used for colds, hypoacid gastritis (reduced secretion of gastric juice), hepatitis, cholecystitis, anemia, insomnia, and menopausal neuroses.

In case of exacerbation of pancreatitis, gastritis (hyperacid) or ulcers, it is better to avoid taking this drug.

1. Nutrient mixture to strengthen the heart muscle. Ingredients: kohlrabi (220 g), cucumbers (120 g), cilantro (10 g). Squeeze juice from vegetables, combine with chopped herbs. Take 100 ml three times a day. Duration of treatment – ​​1 month.
2. Vitamin cocktail for immunity. To create the potion you will need 150 ml of kohlrabi juice, 100 ml of carrot juice, 50 ml of beet juice, 50 ml of sauerkraut brine (white cabbage). Combine these ingredients and mix thoroughly. The vitamin cocktail is taken twice a day, 50 ml. During the cold season, the frequency of administration is increased to 4 times a day.
3. Freshly squeezed cabbage juice for insomnia. Take 100 ml 50 minutes before going to bed (daily).

People suffering from nervous disorders are recommended to include as many cabbage dishes as possible in their diet. These products contain vitamins C and B, which normalize a person’s psycho-emotional background.

Remember, cabbage juice is consumed only warm (to avoid flatulence, belching, heartburn and pain).

Kohlrabi pulp contains caustic isothiocyanate (allylic mustard oil), which irritates the gastric mucosa. To remove the “toxic” ester, cabbage juice is heated in a water bath for 2-3 minutes (with constant stirring).

Application in cosmetology

Due to its high concentration of nutrients, kohlrabi is successfully used in the cosmetics industry. Based on this product, rejuvenating masks are prepared for oily and aging facial skin.

Homemade beauty recipes

1. Rejuvenating mask for oily skin. Peel a small head of kohlrabi and then chop it on a fine grater. Combine the cabbage mixture with 10 ml of honey and 10 g of fresh yeast, leave for 15 minutes. After this, pour 15 ml of freshly squeezed orange or apple juice into the mixture. Apply the mask to cleansed dermis for 20 minutes.

With regular use of the composition (2 times a week), the texture of the dermis noticeably improves, the complexion is evened out, and oily shine is reduced.

1. Whitening mask for any skin type. Mix grated cucumbers and kohlrabi in equal proportions. Place the vegetable mixture on a piece of gauze. Apply the composition to the face for 15 minutes.

For oily skin, you can add 1 egg yolk, lemon juice (2 ml) and juniper essential oil (1 drop) to the mask. For those with dry skin, it is advisable to use boiled cabbage.

The mask has a moisturizing, whitening, toning and anti-inflammatory effect on the skin. Frequency of use: 1 time per week.

1. Cleansing mask for problem skin. Ingredients: 50 g kohlrabi (grated), 20 g oatmeal, 10 ml sauerkraut juice, 5 ml sour cream, 1 drop jojoba oil. Preparation principle: pour 20 ml of boiling water over rolled oats, let stand for 5-7 minutes. Add the remaining ingredients to the steamed porridge. Apply the resulting composition to a cleansed face for 20 minutes (do not rub in). Use 2 times a week.

The composition is used to combat acne, comedones and blackheads.

1. Softening mask for normal and combination skin. Pass kohlrabi (200 g) and carrot stalks (100 g) through a meat grinder. Squeeze juice from vegetables. Mix cabbage and carrot nectar with 7 ml of honey, 5 ml of homemade sour cream, 1 ml of olive oil. Apply the composition to the face in a thin layer. After 10 minutes, wash with warm water and lemon juice.

The product is used to eliminate excessive dryness of the skin, brighten the complexion, and reduce the number of acne.

1. Nourishing mask for very dry flaky skin. Boil kohlrabi tops in homemade milk (7 minutes), then puree the leaves. Combine the resulting mass with a chicken egg and 10 ml of vegetable oil (olive, wheat germ, almond or jojoba). Before performing the procedure, it is important to thoroughly clean the skin (to avoid blockage of the sebaceous ducts). Apply the composition to a moistened face for 15 minutes. This product soothes irritated skin, lightens age spots (including bruises after an injury), and eliminates tightness in the upper layers of the dermis.

Composition and nutritional value

Cabbage is classified as a dietary product. 100 grams of pulp contains only 44 kcal. It is characterized by a high percentage of protein for vegetables, a rich set of vitamins, minerals, fiber, and pectin. The product contains antioxidants and biologically active substances. As for carbohydrates, they are represented mainly by glucose and fructose.

In terms of potassium content, the stem crop lags only behind potatoes. It also contains other elements:

• magnesium,
• calcium,
• iron,
• phosphorus.

The composition of the edible part includes a large amount of ascorbic acid. In this indicator, kohlrabi is superior to most fruits and vegetables, including lemon and oranges (yes, I didn’t believe it myself at first). Just 100 grams provides from 55.6 to 100% of the daily requirement for vitamin C.

In some European countries, young leaves are consumed. They contain no less nutrients than stem fruit.

In terms of silicon content, kohlrabi is ahead of other vegetables. One serving of salad will cover two and a half daily requirements for this important element.

Use in cooking

In the food industry, both the stem fruit and the leaves of the cruciferous crop are used. Kohlrabi cabbage is suitable for almost all types of heat treatment: boiling, baking, frying, pickling, fermenting, canning, steaming or grilling. However, to preserve nutrients, it is better to use the product raw (especially when losing weight).

Stem “turnips” are consumed as an independent dish or as part of vegetable cuts, first courses, meat side dishes and puddings. It goes well with tomatoes, carrots, dill, celery, onions, shrimp, peas and lentils. Experienced chefs prepare fillings for pies, pancakes and dumplings from kohlrabi (in combination with other ingredients).

To enhance the flavor, cabbage can be seasoned with lemon juice, cheese dressing, soy sauce, mayonnaise or olive oil.

Useful tips

1. When choosing cabbage, preference is given to small fruits with green tops. It is better to avoid buying large stalks with withered leaves, as they have a woody taste.

Remember, the smaller the root vegetable, the sweeter it is.

1. Before baking or frying, kohlrabi is boiled for 3 minutes in boiling water (to maintain a beautiful color).
2. Overripe cabbage with tough, fibrous pulp is best used for preparing first courses or stews. Under the influence of high temperatures, the core of such a stem fruit will soften.
3. To preserve the beneficial substances, kohlrabi is boiled in a small amount of water for 3-5 minutes.
4. The shelf life of fresh fruits is 5-7 days. To increase the shelf life, they are transferred to the basement and sprinkled with damp soil. In addition, the product can be stored in the freezer (in pre-cut form). However, with this storage method, all nutrients are destroyed.
5. If the cabbage was bought at the market, before cutting, place it in cold water for 1.5 hours (to release pesticides).
6. Before any type of culinary processing, the stalk is thoroughly washed, the leaves are removed, and then the outer shell is cut off (peeled like a potato).

Kohlrabi puree soup

Components:

• kohlrabi pulp – 400 g (2 small heads);
• mushrooms – 120 g;
• cream – 100 ml;
• potatoes – 100 g;
• onion (preferably blue) – 50 g;
• butter (80%) – 40 g;
• egg yolk – 1 pc;
• salt – 7 g.

Cooking principle:

1. Boil kohlrabi, potatoes and onions (3 minutes). Do not drain the broth.
2. Cut the boiled vegetables into strips and then saute them (5-7 minutes).
3. Transfer the fried mixture to vegetable broth (1000 ml), add spices and salt.
4. Boil the vegetarian soup with the lid closed for 7-10 minutes.
5. Puree the “contents of the pan” using a blender. In the absence of automated technology, you can use a conventional sieve. After grinding the ingredients, the mixture is brought to a boil again.
6. Beat the yolk with butter and cream.
7. Boil the mushrooms, cut into cubes.
8. Combine the egg mixture with hot cabbage soup and chopped mushrooms.

Before serving, garnish the cabbage soup with a sprig of herbs.

Spicy pickled kohlrabi

Ingredients:

• kohlrabi – 900 g;
• water – 300 ml;
• apple cider vinegar – 200 ml;
• sugar – 45 g;
• garlic – 40 g (head);
• salt – 15 g;
• allspice (peas) – 15 g;
• ginger (fresh) – 10 g (2 cm);
• red pepper (hot), fresh herbs (dill, basil, lovage, tarragon) - to taste.

Cooking method:

1. Peel young kohlrabi and cut into thin slices.
2. Cover the chopped heads of cabbage with salt and leave for 1.5 hours.
3. Rinse the turnips under running water and then dry with a towel.
4. Prepare the marinade: combine water with vinegar, sugar, ginger (chopped), salt, peppers and garlic (passed through a press). Boil the mixture for 3 minutes over low heat.
5. Pour the prepared marinade over the kohlrabi, add herbs (to taste).
6. Seal the pickle with a lid.

The pickle marinating period is 3-4 days. Store the snack at a temperature of 0 to + 5 degrees for no more than 3 weeks.

Vitamin salad with kohlrabi

Components:

• kohlrabi pulp – 300 g;
• radish – 150 g;
• sour cream (20%) – 150 g;
• fresh cucumber – 100 g;
• white cabbage – 100 g;
• greens (celery, cilantro, dill, basil) – 30 g;
• mustard (grainy) – 10 g;
• salt, pepper, mustard - to taste.

Cooking principle:

1. Peel the kohlrabi from the outer shell, grate on a coarse grater (mash).
2. Cut the cucumbers and radishes into half rings, chop the cabbage into strips.
3. Combine chopped vegetables with herbs.
4. Prepare the sauce: mix sour cream, pepper, salt, mustard.
5. Season the vegetable mixture with sour cream sauce.

The salad goes well with a meat side dish.

Contraindications for use and possible harm

Kohlrabi cabbage is healthy, but if you have certain diseases, it is better to avoid it. Otherwise, using this product may cause their aggravation.

Fresh fruits can harm people with acute gastritis and ulcers

It is recommended to avoid Mediterranean cabbage in the following cases:

• allergic reactions;
• gastritis;
• low pressure;
• ulcer of the gastrointestinal tract.

You should not eat the vegetable if pancreatitis is in the acute stage. A large amount of fiber forces the pancreas to work at the limit of its capabilities, provoking a painful attack. During remission, heat-treated cabbage can be consumed in small portions. This way it will not damage the gland, and the benefits for the body will be much greater.

Attention! It is not recommended to consume kohlrabi if you have hypothyroidism (hypothyroidism, autoimmune thyroiditis). During ripening, the vegetable accumulates goitrogenic (goitrogenic) toxins, which repel pests. They suppress thyroid function.

For healthy people, there are no restrictions on the consumption of kohlrabi cabbage. It is only important to listen to yourself. Due to the large amount of fiber, the vegetable puts a lot of strain on the digestive organs, which can cause unpleasant seething in the stomach and bloating. Therefore, it is best to consume it in small quantities. But this only applies to fresh product. Heat-treated cabbage as part of stews, meat or fish casseroles can be eaten with almost no restrictions.

Kohlrabi photo