Kohlrabi Ham Bake

If I could, I would reach out to each and every one of you, take you by the hand to the market, buy a bunch of kohlrabi and some ham, go back to your kitchen with you and make this dish for you. Just so you would try it. It’s that good. The recipe was in a book that Garrett gave my father on Russian, German & Polish Food & Cooking. Dad has a preternatural affection for all things turnip and cabbage. Kohlrabi means cabbage turnip in German, so of course dad couldn’t wait to try the recipe. We all loved it so much we made him make it again a few days later and made sure my brother showed up for dinner.

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Kohlrabi Ham Bake Recipe

  • Yield: Serves 4.

Ingredients

  • 3 Tbsp butter
  • 4 kohlrabi, peeled and diced
  • 8 ounces thick ham, diced
  • 2 Tbsp fresh chopped parsley
  • 3 egg yolks
  • 1 cup heavy cream
  • 2 Tbsp all-purpose flour
  • Pinch of mace (can substitute ground nutmeg)
  • Salt and freshly ground black pepper

Method

1 Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes.

2 Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined.

3 Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish. Layer on the diced ham and parsley. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham.

4 Bake for 30-35 minutes or until lightly browned on top. Serve immediately.

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Adapted from a recipe in Russian, German & Polish Food & Cooking by Leslie Chamberlain.

37 Comments

  1. Anonymous

    What do you eat this with? Rice? Noodles? Nothing?

    We had it just straight. Doesn’t need rice or noodles. ~Elise

  2. Rich

    This looks really good. I actually picked up some seed to try and grow kohlrabi this year, so I’ll print this out in the hope it comes out ok (I’ve grown it in the distant past and it was a bug magnet for some reason).

  3. Kalyn

    Oh my, this does sound fantastic. I remember my parents growing kohlrabi years and years ago. I always love it, but I don’t see it too often in the store around here; will have to look a bit harder.

  4. erica

    Oh looh,a mouth watering dish.I will definitely try this one out.Thanks

  5. Sylvie

    Kohlrabi is so little known here in the UK, but it’s one of my favourite vegetables. In Germany where I grew up it’s far more common. Your recipe looks great and next time I can get my hands on some kohlrabi I’ll have to try it.

  6. Alanna

    Have ham. Have kohlrabi. Oops. No cream. Guess it can’t be breakfast. PS Since your dad and I are clearly related, does that make us cousins or sisters?

  7. Mary

    We don’t eat pork, could smoked turkey be substituted with same effect ?

    Smoked tofu would work too. ~Elise

  8. sudesna

    This kohlrabi looks familiar although it looks somewhat different in India. In Indian cooking its usually made as a side dish to go with rice. If its the same veggie it should taste somewhat sour and little bit bitter! I did not know its grown here too- will have to search for it. Since we do not eat ham do you think I could substitute chicken?

  9. Angie H

    Can you use half and half or 2% milk instead of the cream? To reduce the fat?

  10. Garrett

    Glad your dad likes the book so much! Next time call me over so I can taste some of this. Ha ha. ;)

  11. Liz

    Is 9 x 13 about the right size for the pan or is this more of an 8 x 8? I’m reallly bad about judging sizes like that.

    My husband doesn’t like cabbage but loves broccoli so we’ll have to see what side kohlrabi falls on for him.

    I don’t recall ever seeing this at a grocery store, but since I don’t live that far from you (we’re up in Chico), I may not have looked very carfeully, so now I’ll keep my eyes peeled! :)

  12. Robin

    I’ve never tried kohlrabi and so I’m going to have to give this recipe a try. Unfortunately, I wasn’t raised with turnips, parsnips, etc. so this would be a little out of my comfort box but hey, change is good (especially when it’s delicious)! As usual, thanks, Elise, for the inspiration.

  13. elkit

    I too love Kohlrabi. Never had it with ham, am definitely going to try this!

  14. Linda

    Thank you for posting this. My husband grew Kohlrabi last year and plans on planting again this year. I had not heard of this veggie until then. We loved it in salads all summer long and now it appears we will love it in this casserole. Please tell me what kind of ham did you use? Boiled? Smoked? Country? Thanks!!!!

    Hi Linda, we use a Niman Ranch apple wood smoked ham, leftovers from Easter. Delicious! ~Elise

  15. Wendy Richardson

    This was a pleasant surprise!! Not very often you come across recipes for kohlrabi…….
    I remember my grandmother making creamed kohlrabi, oh so many years ago. Unfortunately, I have yet to find a grocery store here in western New York that carries it. I’m hoping to plant a small garden this year including kohlrabi. Thanks for the recipe – can’t wait to try it out!

  16. rene

    When I was growing up my Dad had a huge garden and he was always trying something new – cotton, peanuts, horseradish, etc. One year it was kohlrabi – which was delicious. We ate it raw. It was kind of crunchy and a little bland but we ate it like radishes or carrots out of the garden. I don’t think I’ve seen it in a grocery store since then. Maybe Whole Foods or Central Market will carry it.
    Thanks for the recipe. Last night I made the asparagus and ham quiche from your website.

  17. Susan from Food Blogga

    Yes! Something to do with kolrabi other than add it to salads. Thanks, Elise!

  18. Life Less Plastic

    Oooh, that sounds absolutely amazing. I spent a while living in Germany, which is when I first tried Kohlrabi. It’s delicious, but people don’t really seem to eat it in the U.S. Not sure why. Probably to do with supply chains or something of the sort.

  19. dancing kitchen

    Kohlrabi is one of my favorite right from the garden veggies. My grandad use to carry a salt shaker in his back pocket when working the garden, and when it was time for a break would pull up a Kohlrabi…peal it with his pocketknife and give us salted slices. To me it tastes like summer and sweet memories.
    I’m looking forward to trying it with ham.
    Thanks!

  20. kalliope

    I am so happy to have found your blog. We love Kohlrabi too, my husband is from Germany. When I moved there I bought them fresh as often as I could at the Viktualienmarkt in Munich. I have a recipe where I layer thinly sliced kohlrabi and potatoes, layer with yogurt, fresh ground black pepper and flaxseed. 2-3 layers, bake in oven and serve in slices really good! Look forward to trying this recipe, as the Farmers Market here in Portland, Oregon opened for the season today. Kohlrabi is something that is grown here locally in the Pacific Northwest, and everyone is looking for new ways of using it. Thanks!

  21. Illiya

    Last summer in my CSA group, we got a fair amount of kohlrabi and I often stir-fried it (julienned) with baby corn, onion, peppers etc. I might not wait for the next time kohlrabi come up in my CSA and go to the nearest supermarket to find it! Thanks!

  22. devin

    I’ve recently moved to Taiwan and I have a nearly non-existent kitchen (one gas burner, toaster oven, microwave), but can’t bring myself to remove your blog feed from my homepage. Luckily, we’ve got a TON of kohlrabi here, and I think I’ll see how this works in a toaster oven. Our kohlrabi are gigantic here, any idea how much 4 American ones weigh?

  23. Emzi

    Wow, this recipe sounds fantastic! :)

    I have eaten a lot of kohlrabi throughout my life. My mother always grew it in her garden (still does) when I was a kid. We always ate it raw with a little S&P or veggie dip. I have never had cooked kohlrabi.

    Thanks for sharing this tasty looking/sounding recipe!

  24. Sharon

    This message is for Wendy Richardson from western New York. You can find kohlrabi in Wegman’s supermarkets which are located in the Rochester and Buffalo area. It’s the size of an apple and is light green with leaves on it. In my Wegman’s it’s by the lettuce,radishes, swiss chard. Good luck.

    p.s. We love kohlrabi and have grown it successfully in my raised garden for the last few years.

  25. Liz

    I made this yesterday, and it was a HIT! I loved it! Thank you so much for sharing the recipe. I have ordered the cookbook as well.

  26. Sarah

    This recipe was a huge hit for my husband and I. It reminds me of a boiled dinner that my Grandma used to make.
    I am on a GF/CF diet and did a little substitute with olive oil instead of butter and coconut milk instead of whipping cream – very yummy!
    Thanks for a great new recipe! My husband is all excitted to plant even more in our garden next year, since ours will be gone as of tomorrow:)

  27. Sara

    It’s mid september and kohlrabi is back at our farmer’s market. I told one of our vendors last year that they should grow kohlrabi next year and the husband was thrilled. He is a Canadian transplant who loved kohlrabi and I think was just waiting for a reason to add it to their stand. My family is from Wisconsin Germans, and I have grown up eating raw kohlrabi with a little salt. Your build up to this recipe “If I could I would talk you all by the hand…” got me to try this dish… Yum. Thanks for giving me a new way to enjoy kohlrabi.

  28. Joyce

    I’m not sure what I was expecting, but this casserole tastes like a ham and broccoli quiche. I had problems peeling the kohlrabi-any hints on doing this quickly and completely?

    This was a recipe I know I’ll make again!

    Helps to use a very sharp peeler with a carbon steel blade. We have several ofKuhn Rikon peelers around the kitchen. Much sharper than the stainless steel blade peelers. ~Elise

  29. Jocelyn

    Hi,

    I’m looking forward to making this recipe. In the photo, it looks like there is a purply/red vegetable as well. Is that radicchio, treviso, or red pepper? Could even be sun-dried toms? Or, am I just misinterpreting the photo? Seems like any of the above would be delish, but I can’t find anything in the recipe ingredients that would produce that color in the photos. Can it possibly be the ham? Never seen ham that color.

    Again, can’t wait to make it. I love kohlrabi.

    Oh, and for those of you who might be unfamiliar with kohlrabi, it can also be purple on the outside.

    Thanks!

    That’s diced ham you are seeing. ~Elise

  30. Nadine

    I made this casserole today. It was very good but quite mild. Next time I make it I will add caraway seed and a couple of tablespoons of cider vinegar. I think they would give it a little more of the Slavic flavor that I enjoy in Eastern European cooking. Thank you for sharing a great idea for using kohlrabi.

  31. Anna

    These remind of teletubbies for some reason lol. I saw them at the Mexican market and immediatly thought of this recipe, it is next on my list to try. I am just not sure what exactly I should get in terms of the ham. I only know of deli sliced ham or those big round things, I never made the big ones before. What type can I buy?

    Usually you can find a thick (1/2-inch) slice of ham already packaged, or you can ask them to cut a thick slice at the deli counter. ~Elise

  32. Sue in Ohio

    I’ve grown kohlrabi for the first time this year, from seed, and they’re sat in the garden looking yummy and creamy and just about ready for picking – yayy! I’ve never eaten them before but they sound good, and this recipe is definitely one I’ll be trying. :)

  33. Edith

    Thanks for an excellent recipe using kohlrabi. I got a couple of giant ones in my CSA share and was wondering what to do with them. I made this dish last night. I had a large portion for dinner and my husband ate all the rest! Obviously a success at our place.

  34. lucille

    Are the kohlrabi tops eatible?

    Yes. ~Elise

  35. Judy in Florida

    I love your blog. I have been looking for more recipes for Kohlrabi and was delighted to see this one and I will surely try it. I have used this veggie in boiled dinner from time to time and it is great. I use the small to medium sized ones and put at least 6 or 8 in the pot along with carrots and potatoes and onion, my family loves them, have also eaten them raw and love that too. I would like to find more ways to use the neglected veggie !

  36. Betty

    Finally found some at the market today! Tasted the stuff in italy grown by my aunt in her impressive vegie patch. Raw, finely sliced with olive oil, good quality apple cidar vinegar and salt and pepper, yum yum. Didn’t know what they were called in English though, so have been looking for a while! Hard to find in Australia, but now have my source……

  37. Marie

    The first time I saw this recipe I thought hum this must be very good but I’ve never seen this sort of vegetable in my entire life so I decided to abandon the idea… Funny as it seem I went to an asian market and found some. I made the recipe tonight, it was extremely good. I will keep it in my personnal recipe book.

    Though I’me still trying to figure out an easy way to peel these

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