Tuesday, October 9, 2012

Kohlrabi and the cabbage family

Kohlrabi is a member of the same family as the cabbage typically used in cole slaws.  The Kohlrabi comes from the German Kohl for 'cabbage' and Rübe or Rabi for 'turnip'.  These are very easy to grow and add a nice change to the Fall dinner table.

After trimming the leaves from the bulb, carefully peel it as you would a potato or celery root.  The remaining flesh can be roasted with garlic and cheese, stir fried with other vegetables, or shredded and used in cole slaw.

Kohlrabi Apple Slaw

4 peeled and shredded kohlrabi bulbs
4 shredded apples

 ½ cup Cider Vinegar
⅓ cup Vegetable Oil
½ cup Granulated Sugar (scant)
1 tsp Salt
1 tsp Pepper

To those following this blog you will notice that the dressing is the same one used for the Bean salad given previously.  If you have a mild dressing that you like, try it as a marinade in other recipes.  This recipe is also quite nice with a slightly sweet mayonaise based dressing such as Marie's cole slaw dressing.  Part of enjoying life is not giving up but embracing the adventure.  Let Kohlrabi become part of your family's adventure at the dinner table.

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