Unpretentious and delicious: steamed kohlrabi with ham and eggs

Tender, crunchy, and unmistakable in taste, yet often overlooked—that’s what cabbage is. Only recently has the world’s gastronomy begun to appreciate how great it is. After all, we have known this for a long time and we also know that for a few crowns we can enjoy a real delicacy!

preparation process

1. Cut off the peel from the cabbage and chop it finely, including the leaves. Keep the pretty leaves for decoration. Peel the cabbage (do not throw away the peel, it can be used for vegetable broth) and cut into strips, and then into thin potatoes.

2. Heat the butter in a thick-walled saucepan or frying pan, fry the meat or smoked meat cut into strips and add the chopped cabbage, horseradish and leaves. Fry a little.

3. Sprinkle with flour, toss again, cover with water and simmer briefly until cabbage is tender – it should be done within 15 minutes. While the cabbage is cooking, add salt and pepper and season with a little sugar. At the end, you can taste again if needed.

4. Served with roasted potatoes and boiled eggs (cut lengthwise) and garnished with cabbage leaves.

The first type: You can lubricate the cabbage with a little cream or mix a little cream cheese into it after cooking, or sprinkle it with the remaining grated cheese.

Also try the recipe for a delicious creamy leek soup with potatoes according to our video tutorial

You can find the full recipe here here

Get inspired by other great-tasting recipes that don’t cost a fortune