Kohlrabi

Have you ever eaten kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter.

The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below.

Kohlrabi is a rather versatile vegetable when it comes to how to prepare. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip.

Kohlrabi

You can also steam, boil, bake, grill, or roast them. Just peel away the outside thick skin first. Add them to soups or stews. Grate them and toss with grated carrots or apples.

Boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine.

The leaves are also perfectly edible, and can be cooked up like kale.

If you come by some kohlrabi and are wondering what to make with them, we have a kohlrabi ham bake here on Simply Recipes and the following are several enticing ideas from other food blogs:

Kohlrabi Noodle Salad from Love & Lemons

Roasted Kohlrabi from A Veggie Venture

Kohlrabi Green Apple Noodle Salad from Inspiralized

Kohlrabi Carrot Fritters from a Couple Cooks

Quick Kohlrabi Pickles from Hungry Tigress

Mashed Cauliflower and Kohlrabi from The Lemon Bowl

Beet, Kale, and Kohlrabi Salad from a Couple Cooks

Fennel and Kohlrabi Salad from Brooklyn Supper

Kohlrabi Kim Chi Salad from Jeanette’s Healthy Living

Kohlrabi with Spiced Coconut Paste from My Diverse Kitchen

Kohlrabi Curry from Cook’s Hideout

Do you have a favorite kohlrabi recipe? If so, please let us know in the comments. kohlrabi-family-520-wm

It’s party time at the Kohlrabi’s

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Showing 4 of 81 Comments

  • bond

    My Dad was a gardener; (1940’s and 1950’s and then he came back to it in the 1970’s….. he loved to grow “unusual” vegetables….kohlrabi was one of his favorites. He prepared it two ways….peeled, cubed and par boiled and then served in a cream sauce (very much the way he cooked white turnips); sometimes he would slice and saute it in butter and add lots of black pepper….He grew both the green and purple. He thought the bugs were less attracted to the purple variety.

  • Gordon

    Peel, cut up in half inch pieces, and boil until soft (like you would a potato). Then make a cream sauce using water from the boiled kohlrabi instead of milk. Mix sauce and kohlrabi together and Wow.

  • jim monahan

    never saw it befor, bought some seeds .grows like crazy ,now i have some ideas to work with ThAnKS everybody

  • sharon chesterfield

    we have been growing kohlrabi in our garden for the past 7 or 8 years,we love them and have introduced several friends to the veggie,my favourite way is cooking them in butter salt and pepper,i get hungry thinking about this

  • Diana

    I first ate kohlrabi when I was in Germany. My aunt used to grow them in her garden. She gave me a packet of kohlrabi seeds. Unfortunately I don’t read German, however I found kohlrabi grown in America is light green while it was purple in Germany. I discovered the vegetable while shopping in an Asian store. I like to cut them into finger sized pieces along with carrots and steam them. Delicious!!!

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