Another very nice vegetarian dish, easy to prepare and a nice alternative for a weekday dinner. And I love cucumber salad always and everywhere! Hope you like the combo.

Did you know that Kohlrabi has a German origin, coming from the words «Kohl» (cabbage) and «Rabi» (Swiss German for turnip)? And as it is not so common, the original German name «Kohlrabi» stuck even in English-speaking countries or is translated into cabbage turnip!

See how to make here:

Ingredients for 2
Inspired and adapted from
For the Kohlrabi Schnitzel:
1 large or 2 smaller Kohlrabi (cabbage turnip)
1 egg
1 tablespoon milk
4-5 tablespoons flour
1 teaspoon paprika (spice)
4 tablespoons breadcrumbs (I used old dry bread and shredded it in a mixer)
3 tablespoons grated Parmesan cheese (or more if needed)
Salt & pepper to taste
Sunflower oil to fry the Schnitzel

For the salad:
1 cucumber
2 tablespoons creme fraiche (or sour cream)
1 tablespoon fresh lemon juice
2 teaspoons apple vinegar
Salt & pepper
Optional: fresh dill

For the salad:
Peel the cucumber and slice. Mix creme fraiche / sour cream, lemon juice,, apple vinegar together in a bowl. Then add cucumbers and stir to combine. Season with salt and black pepper to taste. Don’t worry if the dressing is not completely fluid yet, the cucumbers always lose water and that does the trick!

For the Kohlrabi Schnitzel:
Remove the Kohlrabi skins and cut into approx. 1 cm thick slices (2-3 per Person). Mix flour, paprika spice and salt & pepper together in a flat bowl. In a second flat bowl, mix milk and egg together. In a third bowl, pour the breadcrumbs and grated Parmesan cheese together. Now take each Kohlrabi slice and first roll in the flour mix, then in the egg mix and repeat. Last roll in the breadcrumb mix and set aside. Repeat with the other Kohlrabi slices.

Meanwhile heat the oil in a pan and then fry the Kohlrabi Schnitzel until golden brown from all sides, approx. 5 minutes per side.

Serve together with the cucumber salad.