Kohlrabi is a versatile vegetable that often catches curious eyes at farmers markets. With its alien-like appearance, many wonder how to approach this member of the cabbage family. Kohlrabi can be enjoyed raw, cooked, or incorporated into various dishes, offering a mild, sweet flavor with a crisp texture.

The bulb is the most commonly consumed part of kohlrabi. After peeling off the tough outer layer, it can be sliced thin for salads, grated into slaws, or cut into sticks for snacking. Cooking enthusiasts can roast, steam, or stir-fry kohlrabi bulbs to bring out their natural sweetness. The leaves are also edible and can be prepared similarly to other leafy greens.

For those new to kohlrabi, trying it raw is an excellent starting point. Its crisp texture and slightly sweet, peppery flavor make it a refreshing addition to salads or crudité platters. As cooks become more familiar with this vegetable, they can experiment with different cooking methods to unlock its full potential in the kitchen.

Understanding Kohlrabi

Kohlrabi is a unique vegetable with a bulbous stem and leafy greens. It offers versatility in cooking and numerous health benefits.

Origins and Relationship to Cabbage

Kohlrabi belongs to the Brassica oleracea species, making it a close relative of cabbage, broccoli, and kale. This vegetable originated in northern Europe in the 16th century through selective breeding of wild cabbage.

Kohlrabi’s name comes from the German words “kohl” (cabbage) and “rübe” (turnip), reflecting its appearance. Despite its turnip-like shape, it grows above ground and is not a root vegetable.

The edible part of kohlrabi is actually an enlarged stem. This swollen stem sits just above the soil, supporting the leaves that grow from it.

Types and Varieties

Kohlrabi comes in several varieties, primarily differentiated by color. The two main types are:

1. Green kohlrabi: Most common, with a pale green exterior
2. Purple kohlrabi: Vibrant purple skin, but still white inside

Both types have similar tastes and textures. Some popular cultivars include:

• Grand Duke (green)
• Kolibri (purple)
• White Vienna (green)
• Purple Vienna (purple)

Sizes can vary from tennis ball to softball-sized, with smaller kohlrabi typically being more tender and flavorful.

Nutritional Profile

Kohlrabi is a nutrient-dense vegetable, low in calories but rich in vitamins and minerals. Here’s a breakdown of its key nutritional components:

• Vitamin C: Supports immune function and skin health
• Potassium: Essential for heart and muscle function
• Fiber: Aids digestion and promotes feelings of fullness
• Antioxidants: Help protect cells from damage

Kohlrabi also contains smaller amounts of B vitamins, calcium, and magnesium. Both the bulb and leaves are edible and nutritious, with the leaves offering additional nutrients like vitamin A and vitamin K.

One cup of raw kohlrabi (135g) contains approximately:

Nutrient	Amount
Calories	36
Carbs	8g
Fiber	5g
Protein	2g

This nutritional profile makes kohlrabi an excellent choice for those looking to maintain a healthy diet while adding variety to their vegetable intake.

Preparation Basics

Preparing kohlrabi involves selecting quality bulbs, cleaning them properly, and using the right cutting techniques. These steps ensure you get the most flavor and nutrition from this versatile vegetable.

Selecting Quality Kohlrabi

Choose kohlrabi bulbs that feel heavy for their size and have smooth, unblemished skin. Look for bulbs 3-4 inches in diameter, as larger ones can be tough and woody. Fresh kohlrabi should have crisp, vibrant leaves attached. Avoid bulbs with soft spots or discoloration.

Green varieties are typically milder in flavor, while purple ones have a slightly peppery taste. Both colors have the same pale green or white flesh inside. Select kohlrabi with firm, taut skin for the best texture and taste.

Washing and Peeling

Rinse kohlrabi bulbs under cool running water to remove any dirt or debris. Trim off the leafy stems, leaving about an inch attached to the bulb. Save the leaves for cooking separately if desired.

Use a sharp vegetable peeler or paring knife to remove the tough outer skin. Start at the top of the bulb and peel downward in long strokes. Be thorough, as the skin can be fibrous and unpleasant to eat.

For very young, tender kohlrabi, peeling may not be necessary. Simply scrub the skin well with a vegetable brush.

Cutting Techniques

After peeling, slice off the root end and any remaining stem. Cut the kohlrabi bulb in half through the equator.

For raw preparations:

• Slice into thin rounds for salads or crudités
• Cut into matchsticks for slaws or stir-fries
• Grate or shred for coleslaw or fritters

For cooked dishes:

• Dice into 1/2-inch cubes for roasting or sautéing
• Cut into wedges for grilling or roasting
• Slice thinly for gratins or au gratin dishes

Use a sharp knife to ensure clean cuts and prevent crushing the vegetable’s delicate flesh. Freshly cut kohlrabi can be stored in water to prevent browning if not used immediately.

Raw Kohlrabi Consumption

Kohlrabi can be enjoyed raw in various ways, offering a crisp texture and refreshing taste. Its versatility makes it a great addition to light dishes and snacks.

Eating Kohlrabi Raw

Raw kohlrabi has a crunchy texture and mildly sweet flavor. The skin is edible but can be tough, so peeling is optional based on personal preference. To prepare, wash the kohlrabi thoroughly and trim off the stems and leaves.

Cut the bulb into thin slices or julienne strips for easy consumption. Raw kohlrabi pairs well with dips like hummus or ranch dressing. It can also be grated and used as a topping for sandwiches or wraps.

For a quick snack, cut kohlrabi into bite-sized cubes. The crisp texture and subtle flavor make it a satisfying alternative to traditional raw vegetables.

Salads and Slaws

Kohlrabi shines in salads and slaws, adding a pleasant crunch and mild flavor. Grate or thinly slice the kohlrabi and mix it with other fresh vegetables for a nutritious salad base.

Try combining kohlrabi with apples, carrots, and a light vinaigrette for a refreshing slaw. For a heartier option, add nuts, seeds, or dried fruits to complement the kohlrabi’s subtle taste.

In green salads, julienned kohlrabi provides a crunchy contrast to softer lettuce leaves. Its neutral flavor allows it to blend well with various dressings and toppings.

Kohlrabi Sticks and Noodles

Kohlrabi can be cut into sticks, similar to carrot sticks, for a healthy snack option. These sticks are perfect for dipping or eating on their own.

For a low-carb pasta alternative, use a spiralizer to create kohlrabi noodles. These “noodles” can be eaten raw in cold salads or quickly blanched for a warm dish.

Kohlrabi noodles work well with light sauces or as a base for Asian-inspired cold noodle dishes. Their mild flavor allows them to absorb dressings and seasonings effectively.

Mixing kohlrabi noodles with traditional pasta can add extra nutrients and a unique texture to pasta salads.

Cooked Kohlrabi Dishes

Kohlrabi transforms into a versatile and flavorful vegetable when cooked. Its mild, slightly sweet flavor adapts well to various cooking methods, enhancing dishes with its unique texture and taste.

Simple Sautéed Kohlrabi

Sautéing kohlrabi brings out its natural sweetness while maintaining a pleasant crunch. To prepare, peel the kohlrabi and cut it into thin slices or small cubes. Heat olive oil or butter in a pan over medium heat. Add the kohlrabi pieces and cook for 5-7 minutes, stirring occasionally.

Season with salt, pepper, and herbs like thyme or rosemary. For extra flavor, add minced garlic or shallots during the last minute of cooking. The kohlrabi is done when it’s tender but still slightly crisp.

Sautéed kohlrabi makes an excellent side dish or can be incorporated into stir-fries with other vegetables.

Steamed to Perfection

Steaming kohlrabi preserves its nutrients and results in a tender texture. Cut peeled kohlrabi into 1-inch cubes or thin slices. Place in a steamer basket over boiling water. Cover and steam for 10-12 minutes or until easily pierced with a fork.

Steamed kohlrabi can be served simply with butter, salt, and pepper. For a healthier option, drizzle with olive oil and lemon juice. It also pairs well with herbs like dill or parsley.

This cooking method allows the kohlrabi’s subtle flavor to shine and provides a versatile base for various dishes.

Roasting Kohlrabi

Roasting brings out kohlrabi’s natural sweetness and creates a caramelized exterior. Preheat the oven to 400°F (200°C). Cut peeled kohlrabi into wedges or cubes. Toss with olive oil, salt, and pepper.

Spread the pieces on a baking sheet in a single layer. Roast for 25-30 minutes, turning once halfway through. The kohlrabi is done when it’s golden brown and tender.

For added flavor, sprinkle with grated Parmesan cheese or toss with balsamic vinegar before serving. Roasted kohlrabi makes a delicious side dish or can be added to salads and grain bowls.

Kohlrabi Soups and Stews

Kohlrabi adds a unique flavor and creamy texture to soups and stews. For a simple creamy kohlrabi soup, sauté diced kohlrabi with onions and garlic. Add vegetable or chicken broth and simmer until tender. Blend until smooth and stir in cream or milk.

In stews, kohlrabi can replace or complement potatoes. Add peeled, cubed kohlrabi to vegetable or meat stews during the last 20-30 minutes of cooking. It absorbs the flavors of the broth while maintaining a slight crunch.

For a twist, try a kohlrabi and apple soup. The combination of sweet and savory flavors creates a delightful taste experience.

Serving and Pairing

Kohlrabi’s versatile flavor and texture make it suitable for various serving methods and pairings. This vegetable shines as both a main ingredient and a complementary side dish.

Ideal Pairings and Condiments

Kohlrabi pairs well with butter, olive oil, and light vinaigrettes. Its mild flavor complements both sweet and savory dishes. Try serving raw kohlrabi slices with a tangy dip or hummus for a refreshing appetizer.

For cooked kohlrabi, consider pairing it with herbs like thyme, sage, or parsley. A sprinkle of lemon juice can enhance its natural sweetness. Kohlrabi also works well in stir-fries alongside other crisp vegetables and proteins.

Experiment with different spices to add depth to kohlrabi dishes. Cumin, coriander, or even a dash of curry powder can create interesting flavor profiles.

Kohlrabi as a Side Dish

Kohlrabi makes an excellent low-carb alternative to potatoes in many side dish recipes. Try roasting kohlrabi cubes with olive oil and garlic for a simple, flavorful side.

For a quick and easy option, sauté sliced kohlrabi in butter until tender. Season with salt and pepper to taste. This method preserves the vegetable’s crisp texture while enhancing its natural sweetness.

Kohlrabi can also be incorporated into slaws or salads. Grate or thinly slice raw kohlrabi and mix with other crunchy vegetables for a refreshing side dish. Add a light dressing of vinegar and oil to complement the flavors.

Creative Kohlrabi Recipes

Kohlrabi’s versatility shines in these innovative dishes. From crispy fritters to refreshing salads and unexpected baked goods, these recipes showcase the unique flavor and texture of this underappreciated vegetable.

Kohlrabi Fritters

Kohlrabi fritters offer a delightful crunch and subtle sweetness. Grate peeled kohlrabi and mix with flour, eggs, and seasonings. Form into patties and fry until golden brown. Serve with a tangy yogurt dip or spicy aioli for added flavor.

For a healthier version, bake the fritters in the oven. Add herbs like dill or parsley to enhance the taste. These fritters make excellent appetizers or side dishes.

Experiment with different spice blends to create unique flavor profiles. Try curry powder for an Indian-inspired twist or smoked paprika for a Spanish flair.

Innovative Salad Ideas

Kohlrabi adds a crisp texture to salads. Slice it thinly and combine with apple, fennel, and a lemon vinaigrette for a refreshing slaw. For a heartier option, cube kohlrabi and toss with quinoa, roasted chickpeas, and a tahini dressing.

Create a colorful salad by mixing julienned kohlrabi with carrots, beets, and radishes. Dress with a simple olive oil and vinegar mixture. Add toasted nuts or seeds for extra crunch.

For a warm salad, sauté kohlrabi cubes with garlic and olive oil. Toss with baby spinach and crumbled feta cheese. The heat will slightly wilt the greens, creating a delicious contrast of textures.

Baking with Kohlrabi

Kohlrabi can be incorporated into baked goods for added nutrition and moisture. Grate it and fold into muffin or quick bread batters. The mild flavor complements both sweet and savory recipes.

Try kohlrabi in a savory tart or quiche. Layer thin slices with cheese and eggs for a delicious vegetarian main course. Season with thyme or rosemary for an aromatic touch.

For a unique twist on roasted vegetables, coat kohlrabi wedges in olive oil and spices, then bake until tender. This method brings out the vegetable’s natural sweetness and creates a caramelized exterior.

Caring for Kohlrabi Greens

Kohlrabi greens are nutritious and versatile. Proper care ensures they remain fresh and flavorful for culinary use.

Using the Leaves

Kohlrabi greens can be used similarly to other leafy vegetables. Remove the thick stems and wash the leaves thoroughly under cold water. Pat them dry with a clean towel or use a salad spinner.

Young, tender leaves are ideal for raw consumption in salads. Older, tougher leaves benefit from cooking. Sauté them in olive oil with garlic for a simple side dish. Alternatively, add them to soups, stews, or stir-fries.

Blanching kohlrabi greens preserves their bright color and reduces bitterness. Submerge them in boiling water for 2-3 minutes, then immediately transfer to an ice bath.

Storage and Preservation

Fresh kohlrabi greens from farmers’ markets or home gardens should be stored properly to maintain quality. Remove any rubber bands or ties and wrap the leaves loosely in a damp paper towel.

Place the wrapped greens in a plastic bag with small holes for air circulation. Store them in the refrigerator’s crisper drawer. Properly stored kohlrabi greens can last up to 5 days.

For longer preservation, consider freezing. Blanch the leaves, cool them quickly, and pack into freezer-safe containers or bags. Frozen kohlrabi greens retain their nutritional value and can be stored for up to 6 months.

Dehydrating is another option. Dry the leaves in a food dehydrator or low-temperature oven until crisp. Store in airtight containers for use in soups or as a nutritious powder.