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Kohl-Rabi with Breast of Lamb


  • kohl-rabi
  • breast of mutton or lamb
  • ground ginger
  • flour
  • pepper
  • salt


Strip off the young leaves and boil in salt water. Then peel the heads thickly, cut into round, thin slices, and lay in cold water for an hour. Put on to boil a breast of mutton or lamb, which has been previously well salted, and spice with a little ground ginger. When the mutton has boiled one-half hour add the sliced kohl-rabi, and boil covered. In the meantime, drain all the water from the leaves, which you have boiled separately, and chop them, but not too fine, and add them to the mutton. When done thicken with flour, season with pepper and more salt if needed. You may omit the leaves if you are not fond of them.


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The International Jewish Cook Book (1919).

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