Kohlrabi Ham Bake

Photography Credit: Elise Bauer

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.

Kohlrabi Ham Bake

Kohlrabi Ham Bake Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4


  • 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


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.

Showing 4 of 20 Comments

  • [email protected]

    I am lactose intolerant, can I substitute the cream with anything else?

  • 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

  • lucille

    Are the kohlrabi tops eatible?

    Yes. ~Elise

  • 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.

  • 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

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