A Fresh Veg Blog

Kohlrabi 7 Ways

by Loree Dowse | March 2016

If you do a quick online search for kohlrabi, you’ll encounter a plethora of references to its other-worldliness. In my own perambulations, I encountered “alien,” “ugly thing,” “space cabbage,” and just plain “weird.” And when I mention it – to chefs and laypeople alike – their response is one of mild curiosity. Just what do you do with this thing??

It’s true that kohlrabi’s looks are a bit intimidating. Knobby and spiky, with stems protruding from its bulb, it does sort of remind me of a pre-cog from Minority Report. Alien jokes aside, kohlrabi is actually quite down-to-earth. German for “cabbage turnip,” it is a member of the Brassica family, which includes broccoli, cauliflower, kale and Brussels sprouts. Like its veggie cousins, kohlrabi is very high in Vitamin C and fiber, and is also a good source of Vitamin B6 and potassium.

Kohlrabi is one of the few vegetables that is equally appealing raw or cooked. When raw, it tastes like a milder version of broccoli. When cooked, its sweetness really emerges, with hints of apple or jicama.

And chefs are starting to take notice. According to a recent Fresh Insights for Foodservice report published by the United Fresh Produce Association, kohlrabi is definitely trending. It is currently in the “inception” stage of the Menu Adoption Cycle developed by Datassential, which helped develop the report.

To show you just how versatile this vegetable is, we’ve come up with 7 different ways to prepare it. And the good news is that our Jumbo Kohlrabi gives you even more to love. For full recipes, check out our recipe guide over to the right. Heck, we even created a video for you. Once you give it a spin, we think your perception of kohlrabi will shift from space cabbage to thing of beauty.

Kohlrabi cuts horizontal crop

  1. Sprialized. We love, love, love Kohlrabi fresh off the spiralizer. I did a version of a spicy Thai salad using kohlrabi instead of green papaya. Really delicious. We are also admirers of Ali Maffucci’s website, inspiralized.com. Check out some of her kohlrabi recipes here: http://inspiralized.com/category/kohlrabi/
  2. Matchstick. Great for slaws – combine it with other vegetables or use it solo in shrimp tacos
  3. Cubed. Cut some heirloom tomatoes to a similar size and toss with a sorrel cream for a light summery side
  4. Thinly sliced. Throw a whole kohlrabi bulb on a mandolin and top with sautéed mushrooms and microgreens for a unique Carpaccio salad
  5. Grated. A perfect potato substitute for morning hash browns
  6. Fried. 3/8-inch thick fries are the best. Toss with smoked paprika and cayenne for some punch
  7. Steak. Last but certainly not least, jumbo kohlrabi is great as a vegetarian entrée. Cut the kohlrabi into a ½-inch steak, blanch for 10 minutes, then throw it on the grill. Top with any number additional veggies or sauces, and you’re good to go


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