Go Back
Braised sweet and sour kohlrabi in a skillet.
Print

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 82kcal
Author Petra Kupská

Ingredients

  • 2 large kohlrabies
  • 1 large onion
  • 1 Tablespoon 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 2 large kohlrabies. Shred them on a hand box grater on the side with small holes.
  • Peel and chop 1 large onion finely.
  • Heat 1 Tablespoon canola 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 1 Tablespoon all-purpose 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 1 cup water (lukewarm). Return to the heat source.
  • Add shredded kohlrabi. Mix well. Season with 2 Tablespoons apple cider vinegar, 1 teaspoon salt, and 1 Tablespoon granulated 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

  • The basic recipe makes 4 portions as side dish.
  • Serve the braised kohlrabi warm as a vegetable side dish, placing it 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

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