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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Grandma’s Kohlrabi

by Mary Regan, 27 Nov 2012

Comment:  Tastes great with any meat course, especially breaded pork chops or Schnitzel.

As I remember, Grandma would cook some minced onion in a little Crisco, then add the small cubes of kohlrabi along with some dill, and just enough water to cover it.  Then she'd simmer it until the kohlrabi was cooked to her liking.  She'd take a cup and put in some sour cream and a little flour, mix it up, and add it to the Kohlrabi and water. When it thickened up, it was ready to serve.  I can't tell you the amounts for the ingredients—you know they cooked by heart, not by recipe. If anyone knows a recipe for this preparation of kohlrabi, I'd like to have it, too.

German Turnip

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 27 Nov 2012]



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