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.
Yum

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.

Showing 4 of 37 Comments

  • Anonymous

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

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

  • 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).

  • 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.

  • erica

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

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