Lickhob Rapraccio

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A true cabbage at its core. Yet, not so boring after all (an unconventional starter dish, with Ingredient Special on Kohlrabi, Rcp# 70).

Ingredients for ‘Lickhob Rapraccio’

  • 250 ml olive water (from a jar with olives, preferably green)
  • 150 ml hot water
  • 1/2 teaspoon red pepper berries (‚red pepper corn‘)
  • 1 thick slice of Lime with peel (1, 5 – 2 cm, organic)
  • 1 medium ginger toe, halved
  • 2 tablespoon dried and salted tomatoes, cut into small pieces
  • 1 tablespoon coconut blossom sugar
  • 1 tablespoon olive oil
  • Hard cheese like Parmesan or Pecorino Romano (can be plant-based as well, also goat yogurt and Creamichael work here -> [‘The Sauce Brothers’])
  • 2 small or one medium to large sized kohlrabi, washed and peeled (400 – 450g with
  • peel, 250 -300 without, keep peel and cutting scraps)

Preparations for ‘Lickhob Rapraccio’

  1. Wash, peel, and quarter the kohlrabi (or halve it if it is small).
  2. Slice very thinly (1,5 mm).
  3. Alternately layer the slices in a sealable container that holds one liter and store in the fridge.
  4. Place the spices, dried tomato pieces, lime slice and sugar in a 1,5-liter pot and scald with 150 ml of boiling water.
  5. Add the olive water and bring to a brief boil (3 minutes). Then, turn down the heat and simmer low for five minutes. Turn off the heat and remove the pot from the stove.
  6. Cover with a colander and let cool completely to room temperature. Then, add the olive oil.
  7. Pour the cold liquid over the cooled kohlrabi slices, moving them around to ensure the liquid seeps between the pieces of vegetables.
  8. Turn the contents every 20-25 minutes, 3-4 times, to ensure everything is well-soaked in the marinade.
  9. Then, store in the fridge for 12-16 hours.
  10. Serve chilled with the soaked tomatoes and red pepper corns from the marinade atop the kohlrabi slices. Leave the marinade in the container. Top with thin slices of salty, hard cheese made from sheep’s milk or a plant-based alternative, goat yogurt, or Creamichael (see the recipe collection under [‘The Sauce Brothers’]).

This makes a starter for four to five people.

Prepare 15-20 hours ahead. If you want to serve it in the evening, prepare and store both the marinade and the sliced kohlrabi separately the night before, and combine them in the morning. If you want to serve it for lunch or brunch, follow the recipe and let the kohlrabi slices stand in the marinade in the fridge overnight.

Side Notes:

  1. This is a very interesting recipe. It ‘happened’ when I pre-cut kohlrabi for a dish, but didn’t use all the slices. I kept them in a sealed box overnight. Then I discovered that the kohlrabi’s natural flavor mix (spicy, sweet, and cabbage-earthy) actually came out even better. So I did a few experiments (the first one was a bit too spicy and I turned it into a hearty pasta dish). Resist the urge to put the marinade on when it’s still too warm. Let it cool completely, then add it to the slices. If you have a full day between making and serving, keep the marinade and the kohlrabi slices separate until about 14–16 hours before serving.
  2. Don’t throw out the marinade after removing all the solids. Freeze it in a sealable container and thaw it later to use as a base for a sauce or in a soup. I turned the rest of the last marinade batch into pasta sauce with chopped kohlrabi leaves, Hokkaido pumpkin seeds and inner core (frozen and thawed), dates, and some leftover feta (frozen before our last trip so it wouldn’t spoil). Then, I added fried fermented tofu and packed it for a take-away lunch for my husband. It was delicious!
  3. You’re not wondering about the name, are you? I just read a book of mystery and crime stories. One of the stories was about anagrams, and I thought, “Since my recipes usually have strange names, why not create one that actually describes the kind of dish?” Can you figure it out? 😉

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.