{"id":7055,"slug":"kohl-rabi","title":"KOHL-RABI","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Kohl-rabi root","greens or tops","salt","butter or fat","flour","liquor from cooking kohl-rabi or soup stock"],"ingredients_norm":["kohl rabi root","greens or top","salt","butter or fat","flour","liquor from cooking kohl rabi or soup stock"],"steps":["Wash, peel and cut the Kohl-rabi root in dice and cook in salt water until tender.","Cook the greens or tops in another pan of boiling water until tender, drain and chop very fine in a wooden bowl.","Heat butter or fat, add flour, then the chopped greens, and one cup of liquor the Kohl-rabi root was cooked in or one cup of soup stock.","Add the Kohl-rabi, cook altogether, and serve.","Use same quantities as for turnips."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w35:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8883747660bbf46c43ce24afdf305201166e7cd11aa91123efa4cae3ff1d88f5","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/kohl-rabi"}