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    Home » Recipes » Sides

    Braised Kohlrabi (Czech Kedlubnové zelí)

    Published: Feb 28, 2023 by Petra Kupská

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    Wondering what to do with kohlrabi? I have a traditional Czech recipe for braised kohlrabi made in the style of sweet and sour cabbage, which is served with pork roast in the Czech Republic, Germany, and other European countries. Curious? I promise you'll be thrilled with the result!

    Braised kohlrabi in a grey bowl.
    Table of Contents hide
    ➜ About this recipe
    ➜ Ingredients you need
    ➜ How to prepare kohlrabi
    ➜ Cooking kohlrabi
    ➜ Serving
    ➜ Some fun facts
    Braised Kohlrabi (Czech Kedlubnové zelí)

    ➜ About this recipe

    Braised kohlrabi, as in this recipe, makes a delicious vegetable side dish for meaty meals, such as pork or roasted duck. The base consists of peeled kohlrabi, finely shredded, fried with onions, and seasoned with salt, vinegar, and sugar. For a perfect creamy texture, the dish is thickened with a little flour and cooked until tender.

    If you are a lover of sweet and sour cabbage from Czech or German cuisine, definitely give this recipe for braised kohlrabi a try. It offers a similar texture but a milder flavor!

    ➜ Ingredients you need

    Ingredients for braised kohlrabi inclusive captions.

    To make homemade sweet and sour kohlrabi, you will need:

    • Kohlrabi; raw and freshly picked, for example, from the farmers' market. I used pale green kohlrabi in the recipe, but purple kohlrabi will work just as well.
    • Yellow onions
    • Frying oil; I recommend canola or sunflower oil because they have a neutral taste
    • All-purpose flour; to thicken the kohlrabi 
    • Granulated sugar; to give the dish a mild taste
    • Vinegar; I used 5% apple cider vinegar
    • Salt
    • Water; lukewarm

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ How to prepare kohlrabi

    Removing stems with leaves from kohlrabi.
    Peeling kohlrabi by hand with a vegetable peeler.

    Start by washing the vegetable to get rid of any dirt. Break off the leafy stems immediately near the round bulb. Use a knife to cut off the top where the roots grow. This is often quite stiff, especially on older kohlrabi. Grab a vegetable peeler and remove the skin from the whole bulb.

    ⇢ Learn how to cut kohlrabi

    Now, your kohlrabi is ready for cooking adventures!

    ➜ Cooking kohlrabi

    STEP 1: To make this recipe, start by finely shredding the prepared kohlrabi. A hand grater and a side with small holes will work best.

    Shredding kohlrabi on a grater box.

    STEP 2: Peel and chop the onions finely.

    STEP 3: Heat the oil in a skillet over medium-high heat. Sauté the onion in the oil until golden brown, stirring constantly.

    Sauteed onion in a black skillet, with a wooden spoon.

    STEP 4: Reduce the heat to medium and add the flour. Continue to cook for about half a minute. Be careful that the flour doesn't burn. Remove the pan from the heat and whisk in a cup of lukewarm water. Return to the stove.

    Pouring flour to fried onion in a black skillet.

    STEP 5: Add the shredded kohlrabi. Mix well. Season with vinegar, salt, and sugar. 

    Adding shredded kohlrabi to onion roux in a black skillet.
    Seasoning shredded kohlrabi braising in a black skillet.

    STEP 6: Stir, and when the kohlrabi begins to cook, lower the heat even further. Simmer gently, uncovered, for 15 minutes, during which time the kohlrabi will soften. Sample the meal and, if necessary, season to taste. 

    Finished, the kohlrabi is ready to serve!

    Braised sweet and sour kohlrabi in a skillet.

    ➜ Serving

    Serve the braised kohlrabi warm as a vegetable side dish directly on the plate as part of the main course. 

    It goes well with stewed and roasted meats, served with bread dumplings or boiled potatoes.

    Braised kohlrabi served as a side dish with potatoes and pork.

    ➜ Some fun facts

    • The recipe comes from the Czech Republic, where it is called "kedlubnové zelí." The Czech word "kedlubna" means "kohlrabi" in English. 
    • Braised kohlrabi thickened with onion roux will be beautifully velvety; no puddles of liquid will form on the plate when served!
    • Europeans love sweet and sour cabbage, and braised kohlrabi is an interesting twist on this dish. But this kohlrabi recipe doesn't use caraway seeds, so it's a good choice for people who are not big fans of this typical Czech spice.

    More tasty side dishes:

    • Czech braised sauerkraut
    • Braised red cabbage
    • Best creamed spinach

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

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    Braised sweet and sour kohlrabi in a skillet.

    Braised Kohlrabi (Czech Kedlubnové zelí)

    Wondering what to do with kohlrabi? I have a traditional Czech recipe for braised kohlrabi made in the style of sweet and sour cabbage, which is served with pork roast in the Czech Republic, Germany, and other European countries. Curious? I promise you'll be thrilled with the result!
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 82kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Side Dish
    Cuisine: Czech
    Keyword: Vegetable Recipes

    Ingredients

    • 2 kohlrabi large
    • 1 onion medium
    • 1 Tablespoon oil canola or sunflower oil
    • 1 Tablespoon granulated sugar
    • 1 Tablespoon all-purpose flour
    • 2 Tablespoons apple cider vinegar 5% acidity
    • 1 teaspoon salt
    • 1 cup water lukewarm

    Instructions

    • Clean and peel kohlrabies. Shred them on a hand box grater on the side with small holes.
    • Peel and chop the onion finely.
    • Heat the oil in a skillet over medium-high heat. Sauté the onion in the oil until golden brown, stirring constantly.
    • Reduce the heat to medium and add the flour. Continue to cook for about half a minute. Be careful that the flour doesn't burn. Remove the pan from the heat and whisk in a cup of lukewarm water. Return to the stove.
    • Add shredded kohlrabi. Mix well. Season with vinegar, salt, and sugar. 
    • Stir, and when the kohlrabi begins to cook, lower the heat even further. Simmer uncovered gently for 15 minutes, during which time the kohlrabi will soften. If necessary, season to taste. 

    Notes

    • Makes 4 portions as side dish.
    • Serve the braised kohlrabi warm as a vegetable side dish directly on the plate as part of the main course. 
    • The recipe comes from the Czech Republic, where it is called "kedlubnové zelí." The Czech word "kedlubna" means "kohlrabi" in English. 
    • Braised kohlrabi thickened with onion roux will be beautifully velvety; no puddles of liquid will form on the plate when served!

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 82kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 598mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 49mg | Calcium: 26mg | Iron: 0.5mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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