Western-Style Simmered Kohlrabi

Name: Western-Style Simmered Kohlrabi
Yield: 3 servings
Cuisine: American
Ingredients: 1 Kohlrabi; 2 slice Bacon; 40 grams Okahijiki (type of saltwort); 4 Cherry tomatoes; 1/2 tbsp Olive oil; 1/2 cube Soup stock cube; 300 ml Water; 1 Herb salt; 1 tsp Katakuriko

cookpad.japan @cookpad_jp

I came up with a kohlrabi simmered dish that could be made in 5-10 minutes. The acidity of the tomatoes and the herb salt make this a perfect choice for summer.

Once you add the cherry tomatoes, be careful not to over-boil it. Cook the kohlrabi just enough to keep their crunchy texture. Recipe by meg115

I came up with a kohlrabi simmered dish that could be made in 5-10 minutes. The acidity of the tomatoes and the herb salt make this a perfect choice for summer.

Once you add the cherry tomatoes, be careful not to over-boil it. Cook the kohlrabi just enough to keep their crunchy texture. Recipe by meg115

cookpad.japan @cookpad_jp

I came up with a kohlrabi simmered dish that could be made in 5-10 minutes. The acidity of the tomatoes and the herb salt make this a perfect choice for summer.

Once you add the cherry tomatoes, be careful not to over-boil it. Cook the kohlrabi just enough to keep their crunchy texture. Recipe by meg115

I came up with a kohlrabi simmered dish that could be made in 5-10 minutes. The acidity of the tomatoes and the herb salt make this a perfect choice for summer.

Once you add the cherry tomatoes, be careful not to over-boil it. Cook the kohlrabi just enough to keep their crunchy texture. Recipe by meg115

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Ingredients

3 servings

1Kohlrabi
2 sliceBacon
40 gramsOkahijiki (type of saltwort)
4Cherry tomatoes
1/2 tbspOlive oil
1/2cube Soup stock cube
300 mlWater
1Herb salt
1 tspKatakuriko

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Steps

1

Peel the skin off the kohlrabi and cut into large pieces. Chop the bacon. Cut the okahijiki and cut the cherry tomatoes into halves or fourths.
2

Heat the oil in a pot and sauté the kohlrabi and bacon. Once coated in oil, add the water, soup stock cube, and herb salt, and simmer.
3

When the kohlrabi becomes slightly tender, add the okahijiki and cherry tomatoes. Add salt if needed.
4

Mix the katakuriko into water (2 teaspoons) to make a slurry and pour it in. Once the sauce slightly thickens, it's ready.
5

In German, "kohl" means "cabbage" and "rabi" means "turnip." They're suitable for cultivation in cold temperatures.
6

Kohlrabi is great for stabilizing blood pressure, improving immunity, and beautiful skin. Even after cooking, their vitamin C content is maintained.