Kohlrabi cabbage carpaccio

Main courses and sides/17 January 2021

Kohlrabi - is a cabbage turnip that is a great source of nutrients. You can read entire scientific articles about its benefits. It’s a great vegetable for the fall and winter when fresh vegetable choices are not as varied.

To enrich your diet and make it even more delicious and healthy, you can use kohlrabi in leafy salads, steamed/grilled, chewed raw like the familiar cucumber, celery and carrots.
It’s a super awesome, crunchy and juicy vegetable!

Today we’re going to cook kohlrabi in a gourmet way. The dish is perfect as an additional side dish or appetizer for a family lunch/dinner or for hosting guests. It is very simple to prepare, but trust me, in this dish, a simple kohlrabi cabbage turns into a gastronomic explosion!
It’s the perfect combination of affordable ingredients and minimal effort.

We’ll need:

• 1-2 pcs of kohlrabi (white or purple)
• 10-15 slices of aged cheese (I prefer flavored aged goat/veal cheese)
• olive oil
• freshly ground black pepper
• salt, flaked salt is best

Right away, let’s prepare the largest dish we have in the house.
Kohlrabi is thoroughly washed and peeled from the skin. If you have a slicer at home, super. We cut our kohlrabi in very thin slices and lay it out on the dish in a circle with a small flap. Next, we lay out our cheese in the same thin slices, drizzle olive oil generously on top, salt/pepper at your discretion. That’s it!

You can also use lemon zest instead of cheese. The carpaccio will be even lighter and more subtle.

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