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.

Kohlrabi Ham Bake Recipe

  • 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.

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Showing 4 of 40 Comments

  • Kristen

    Although I only had 2 kohlrabi and am vegetarian this looked so delicious that I modified. Having lost a husband and some of other relatives to heart disease I knew I did not want the cream or egg yolks. So I used Trader Joe’s delicious Sausageless Sausages. i bought non- fat half and used no eggs, just a little extra flour. I sautéed the kohlrabi with olive oil and just a little butter.
    Hilarious mistake was that I mistakenly bought vanilla fat-free half and half so it was sweet like cookies! I still baked and used. More like dessert but delicious enough that I had trouble stopping at one portion. I will make this with my modifications (but not sweet non-fat half and half) again and again.

  • 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

  • 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……

  • 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 !

  • lucille

    Are the kohlrabi tops eatible?

    Yes. ~Elise

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