Kohlrabi Ham Bake


Easy and delicious casserole with baked kohlrabi, ham, eggs, and cream.

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.

Our Favorite Videos


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


1 Cook diced kohlrabi in butter: 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 Assemble casserole: 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: Bake at 350°F for 30-35 minutes or until lightly browned on top. Serve immediately.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

22 Comments / Reviews

No ImageKohlrabi Ham Bake

Did you make it? Rate it!

  1. Sandy Plaia

    I planted red and green cabbage,. What came up didn’t head instead had like a bulb above ground and leaves coming out of them. I think I have kohlrabi. Now I will try your recipe with the ham, but I am allergic to eggs.

  2. Sharon Cooke

    First time I saw this was in the vegetable section at Lowe’s so I took it home and grew it been growing it for the past 7 years I love it and so many of my friends want me to cook it up for them in the kohlrabi ham bake


  3. [email protected]

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

    Show Replies (1)
  4. 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

  5. lucille

    Are the kohlrabi tops eatible?

    Yes. ~Elise

View More
Kohlrabi Ham BakeKohlrabi Ham Bake