Braised Kohlrabi (Czech Kedlubnové zelí)

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!

Course Side Dish

Cuisine Czech

Keyword Vegetable Recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 82kcal

Author Petra Kupská

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!

Nutrition