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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
Ingredients
- 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
Method
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.
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Adapted from a recipe in Russian, German & Polish Food & Cooking by Leslie Chamberlain.
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.
Kohlrabi Ham Bake
around the kitchen. Much sharper than the stainless steel blade peelers. ~Elise 
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.
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
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I am lactose intolerant, can I substitute the cream with anything else?
This particular recipe uses an entire cup of cream, so I am doubtful about substitutes. That said, you could try just turning the recipe into a frittata of sorts, use 6 whole eggs (beaten) instead of the cream and egg yolks. Probably don’t need to bake as long, only until the eggs are set.
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
Are the kohlrabi tops eatible?
Yes. ~Elise