Kohlrabi
Kohlrabi is one of the most delicious and easy-to-use vegetables. It's just that most people aren't familiar with all of the wonderful ways to enjoy this funny green bulb.
This page shares a number of simple ideas, plus additional full recipes. Come up with your own. Feel free to share- this list is constantly growing!!!
Don't miss the page of coleslaw recipes, including Kohlrabi Slaw with Cilantro, Jalapeno and Lime. Like cabbage, kohlrabi is a cole crop! (kohl = cole; kohl-rabi = "cabbage-turnip"). Kohlrabi makes amazing slaw. You can either shred it (which is smoother and sweeter than cabbage coleslaw) or julienne into "matchstick" strips.
How To Peel A Kohlrabi
To peel and prepare kohlrabi, first remove any large leaf fronds by cutting right next to bulb. Don't worry, we do this step for you before we sell them.
Next, with a large knife, slice the TOP off the bulb. The top side is all tender flesh, so just slice off the thinnest piece of the cap you can (the area containing small center leaves).
Next, slice off the bottom (root end). This end contains the stem (root) as well as a varying amount of woody flesh. You can see this as a sort of cone or "funnel" extending below the round part of the bulb. Many kohlrabi have very little funnel (bottom is smooth and rounded) In this case, simply slice off a little bit more than on top. Be conservative- you can always trim off woody tissue after you peel.
With the very top and bottom removed, it's time to peel that lovely bulb! The simplest way is to peel it like an apple with a paring knife. The flesh is a bit thicker than an apple skin, but don't peel off too much- just until the green or purple outer turns mostly white. That white flesh just under the skin is the eatin' stuff. We peel in circles around the circumference, then clean up the little missed edges and corners.
Once you get the hang of it, this will take you less time to peel your kohlrabi than to read these instructions!
Once peeled, you can cut your bulb any way you like or need. You can make round slices straight through (then cut down the slices if needed). You can cube, dice, shred, julienne or make chunks or strips. Just keep in mind what you will be using it for. Kohlrabi cooks rather slowly, so if you're sauteing or doing a stir fry don't make your cubes too big or your slices too thick.
NOTE: We recommend getting a nice multi-blade spiralizer to easily make multiple types of slices and noodles from your kohlrabi, zucchini and other veggies.
Just Peel, Slice and Eat!!!
This is the most common way to enjoy Kohlrabi. Eaten fresh, they have a crisp, crunchy texture and a mild flavor- somewhere between fruity and cabbagy. Like a more tender and flavorful jicama.
Most people like to eat them as is. Others like a tiny bit of salt. They also go great with veggie dips, so don't forget to add kohlrabi to your vegetable trays!!!
Lots of Simple Cooking Ideas
There are as many ways to prepare kohlrabi as your imagination can muster. Here are just a few...
ADD TO SALADS...
Slice or shred to add some tasty goodness!!!
MAKE MEDALLIONS...
Slice across, batter and coat, then fry like zucchini or eggplant. See our eggplant parmigiana recipe for one version of egg batter herb coating, or use your own.
BAKED...
Bake (unpeeled) just like a baked potato. Poke a few fork holes and bake until soft. Garnish with whatever you want (like baked potato). Bacon or sausage works great!
MASHED...
Peel, cut into large chunks, boil and mash- just like potatoes. Mash with cooked cauliflower for a combination even the kids will love.
GRILL...
Grill whole (in foil), sliced, or on kabobs. For kabobs, you'll want to precook it a while- it takes longer than other veggies and meats.
PICKLE...
Add to Stir Fry
Kohlrabi is a must for any stir fry. It holds its crispness and adds flavor. Use as a replacement for water chestnuts.
Here are your basic stir fry options...
Meat Options:
-Beef
-Pork
-Lamb
-Chicken
-Shrimp
-etc.
Cut raw meat into bite-sized pieces. Divine, peel, and de-tail shrimp (tail on is more authentic in some cultures).
Vegetable Options:
(Select at least one or two from each group)
"Hard" Veggies
-Kohlrabi
-Carrots
-Celery
-Radishes
-Turnips
-Rutabaga
"Soft" Veggies
-Bok Choy
-Broccoli
-Cauliflower
-Spinach
-Kale
-Cherry Tomatoes
"Flavor" Veggies
-Onions
-Garlic
-Sweet Peppers
-Hot Peppers
-Herbs
Sauce Options:
-Soy Sauce
-Fish Sauce
-Terriyaki
-Sesame Oil
-Brown Sugar
Directions:
To make your sauce: In a small bowl, combine equal parts corn starch and cold water. Whisk until fully combined and clumpless. In a small saucepan warm your sauce or sauce combination to medium. You may add a little brown sugar for sweetness, if desired. Slowly add cornstarch mixture, stirring until sauce thickens to desired consistency.
Stir fry meat first, coating wok or pan with olive oil first. Add any garlic and a little of the onion along with meat. Add a pinch of salt and pepper to the meat. Cook meat to 3/4 done, add enough sauce to just coat the meat. Fry another minute or two and remove from pan.
Next, stir fry the firmest vegetables first, then keep adding other vegetables, working your way from firmest (slowest cooking) to the softest (fastest cooking). Add just enough sauce to coat and keep moist. Onions, peppers, etc can be added early- they are for flavor and need to cook down to flavor other items. Finally, add mostly cooked meat and as much of the remaining sauce as needed, and any leafy vegetables. Stir fry just until leafy veggies wilt. Serve with rice.
Kohlrabi Noodles with Sage Butter and Nuts
This quick and simple 4 ingredient dish tastes totally unlike a simple 4 ingredient dish and comes via itsavegworldafterall.com. PLUS... it's gluten-free, low sugar and vegetarian (vegan if you replace butter with olive, coconut, sesame or other oil). Pine nuts are preferred, but you can surely sub chopped walnuts or sliced almonds if you like.
You will need a good spiralizer to noodle your kohlrabi (but you should really have one anyway, right?!). You can also make noodles out of zucchini ("zoodles") and lots of other veggies. They're pretty inexpensive ($15 low end-$30 really nice with several blades). So order or get one right now!
2 kohlrabi bulbs
6 Tbs butter, divided
20 to 30 sage leaves, chopped and divided (~¼ c), plus
A few sage leaves (for garnish)
¼ cup pine nuts
Sea salt to taste (omit if using salted butter)
Pepper to taste
STEP 1: NOODLE
Peel and spiralize your kohlrabi. Use about 1 kohlrabi per serving if main dish, 1/2 per plate if a side. We use a thicker spaghetti noodle blade.
STEP 2: SAUTE NOODLES
The best way to cook kohlrabi noodles is in a large skillet. A single kohlrabi bulb makes a BIG pile of noodles- they will cook down.
Put half of the butter in a large preheated skillet or wok with pepper (salt only if using unsalted butter), plus half of the chopped sage. Allow it to melt down, then add the noodles. Saute for 10-15 minutes or until they get to your desired level of tenderness. Turn noodles as needed with tongs.
STEP 3: TOAST NUTS
While that’s happening, toast the pine (or other) nuts in a small skillet until fragrant (typically 3-5 minutes), and remove them from heat immediately (you don’t want them to burn!). Set aside.
STEP 5: SAGE BUTTER
Next, add the rest of the butter and sage to the same skillet you used for the nuts.
Over medium heat, let the sauce melt down until it shimmers and turns slightly brown. You definitely want the butter to brown, it gives it a more savory flavor needed for this dish.
STEP 6: PLATE AND SERVE
Gently place cooked kohlrabi noodles in a low salad or pasta bowl. Drizzle with the prepared sage butter. Top with toasted nuts and garnish with fresh sage.
Serves 2 as main, 4-6 as a side.
German Cabbage (or Kohlrabi) and Bacon
Traditional German cabbage with bacon is a basic standard, with cabbage, bacon and onions with some cider vinegar and sugar. But kohlrabi gives it a slightly sweeter flavor and a smoother texture that some people prefer. Better yet, combine textures and flavors by using both!!!
Ingredients:
1 med cabbage, cored and cut into 1" pieces
-or-
4 kohlrabi, very thinly sliced then cut into 1" pieces*
-or-
Use a combination of cabbage and kohlrabi (best)
1 Tbs butter
4 slices bacon, cut crosswise into 1/2" pieces
1 onion, thinly sliced
1/4 c real apple cider vinegar
1/4 c sugar
*Alternatively, use spiralizer to cut into ribbons or lasagna, then use knife to chop into shorter pieces.
Directions:
Heat butter in a large, heavy pot over medium heat. Add bacon and cook until brown and crisp, stirring/flipping frequently.
Use tongs or slotted spoon to move bacon to a plate.
In the same pot, add onions and kohlrabi/ cabbage to pot and cook, stirring often, until wilted (about 10 minutes).
Add vinegar and sugar and cook until cabbage or kohlrabi is crisp-tender, about 10 more minutes.
Stir in bacon.
Serve with grilled bratwurst or any savory sausage, if available.