Krazy About Kohlrabi?

By Sidonie Maroon, Culinary Educator for The Food Co-op

If you’d asked me if I was crazy about kohlrabi, I would have said, "Kohlrabi is crazy." It looks like an alien. What to do with it??? I didn’t know what it tasted like, and I had never grown it. So no, I wasn’t crazy about kohlrabi.

But recently, I’ve taken the effort to spend some quality time with kohlrabi, and it might become my new best vegetable friend. I’m fond of the small purple-skinned ones at the Food Coop, and can’t wait to check them out at the Farmer’s Markets and Chimacum Farm stand. And did I say I am definitely growing kohlrabi next year? It’s delicious—mild, slightly sweet, and crisp. It reminds me of the inside of broccoli stems, which I adore and crave.

What Is Kohlrabi?

So, what is this weird vegetable that stole my heart? Kohlrabi, also known as the German turnip, is a member of the Brassica family, which includes cabbage, broccoli, cauliflower, and Brussels sprouts. Its name comes from the German words kohl, meaning cabbage, and rübe, meaning turnip, which describes its appearance and taste—a turnip-like cabbage.

Kohlrabi first appeared in Northern Europe around the 16th century, when it was cultivated from wild cabbage. Its resilience in cooler climates and quick-growing nature made it a staple crop in Germany, Austria, and Switzerland. By the 18th century, kohlrabi had spread across Europe and even into Indian cuisine. Eventually, it crossed the Atlantic with European immigrants in the 19th century and arrived in the United States.

Why Isn’t Kohlrabi Popular Here?

Despite its potential, kohlrabi, surprise, never gained popularity in the U.S.. While Americans are familiar with cabbage and turnips, kohlrabi’s unusual appearance left it an underdog.

In Germany, however, it’s a beloved vegetable that appears in soups, stews, salads, and simple side dishes. Germans often slice the bulb into rounds and steam it with butter and nutmeg. In Austria, it’s used in creamy gratins, while Swiss cooks add it to roasts. In India, kohlrabi is a common ingredient in Kashmiri cuisine, where it’s simmered with tomatoes, onions, and warming spices like cumin and turmeric. In Vietnam, kohlrabi is shredded and tossed in fresh salads or pickled as a tangy side dish.

How to Prepare Kohlrabi

Kohlrabi is versatile, but the first step is peeling it. Cut the bulb in half or quarters, then use a vegetable peeler or sharp paring knife to remove the tough outer skin. Don’t forget the leaves—they can be sautéed and eaten just like other leafy greens.

Here are some ways to enjoy kohlrabi:

• Raw: Peel and slice it thinly as a crisp addition to salads, or shred it into a slaw with apples, carrots, and vinaigrette. Its mild flavor works beautifully with tangy dressings.

• Roasted: Cut the bulb into wedges, toss with olive oil, salt, and pepper, and roast until tender. The natural sweetness intensifies.

• Mashed: Steam kohlrabi and mash it with butter and cream for a low-carb alternative to mashed potatoes.

• Sautéed: Use the leaves as you would spinach or chard for a nutrient-packed side dish.

Watch out cooking friends, or you might find yourself KRAZY about kohlrabi too!

Spicy Vietnamese Kohlrabi and Carrot Slaw

Serves 6

This delicious spicy slaw traditionally includes shredded chicken (ga xe phai), making it an excellent main dish salad.

You may wonder what’s with the maple syrup in the dressing? I often use maple syrup to balance flavors because its mild sweetness works beautifully where sugar might be too assertive. Besides, Andrea Nguyen uses it in her recipes, and she’s Vietnamese, so I feel vindicated.

Salad

• 3 small kohlrabi bulbs, peeled and shredded

• 3 medium carrots, scrubbed and shredded

• ½ cup scallions, thinly sliced

• ½ cup fresh mint, shredded

• Cilantro for garnish

Optional Additions

• 2 cups shredded chicken or baked tofu, thinly sliced

• ½ cup roasted peanuts, chopped

Dressing

• 1 clove garlic, minced

• 1 tablespoon maple syrup, or sugar

• 2 tablespoons rice vinegar

• 2 tablespoons fresh lime juice

• 2 tablespoons fish sauce

• 3 tablespoons salad oil (I used avocado)

• ¼ teaspoon cayenne pepper

Prepare the Salad:

In a large salad bowl, toss the shredded kohlrabi, carrots, scallions, and mint together. I use a food processor to shred the peeled kohlrabi and carrots for ease and uniformity.

Make the Dressing:

Using a mini food processor or whisking by hand, blend the dressing ingredients until smooth.

Combine and Serve:

If you’ll eat the entire salad for one meal, dress it right before serving. If not, only dress the portions you’ll eat to prevent the oil in the dressing from making the slaw soggy.

Garnish:

Serve individual salad bowls garnished with cilantro and peanuts

Kashmiri Kohlrabi Curry (Monji Haakh)

Serves 4

This traditional Kashmiri dish highlights kohlrabi’s mild sweetness. Simmered with warming spices, it’s a comforting curry perfect with rice or flatbread.

• 4 small kohlrabi bulbs, peeled and cut into wedges (leaves can be chopped and added, if tender)

• 1 medium onion, finely chopped

• 2 medium tomatoes, finely chopped

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder, grind fresh

• ½ teaspoon red chili powder (adjust to taste)

• 1 cup water or vegetable broth

• 2 tablespoons mustard oil (or any cooking oil)

• Sea salt to taste

• Fresh cilantro for garnish

Prepare Kohlrabi:

Peel and cut the kohlrabi into wedges. If the leaves are tender, chop them and set aside.

Cook Aromatics:

Heat mustard oil in a pan until it begins to shimmer. Add cumin seeds and let them sizzle for 30 seconds. Add the chopped onion and sauté until golden brown.

Add Spices and Tomatoes:

Stir in turmeric, ground coriander, and chili powder, and cook for 1 minute. Add the tomatoes and cook until they break down into a thick paste.

Simmer Kohlrabi:

Add the kohlrabi wedges and leaves (if using) to the pan. Toss to coat with the spice mixture. Pour in water or vegetable broth, cover, and let simmer for 20–25 minutes, or until the kohlrabi is tender.

Season and Garnish:

Add salt to taste and garnish with fresh cilantro. Serve hot with steamed rice or flatbread.

German Kohlrabi with Butter and Nutmeg

Serves 4

This simple dish showcases kohlrabi’s delicate flavor, enhanced with butter and a touch of nutmeg.

• 4 small kohlrabi bulbs, peeled and sliced into rounds or wedges

• 2 tablespoons unsalted butter

• ½ cup water or vegetable broth

• ½ teaspoon ground nutmeg

• Sea salt and freshly ground black pepper to taste

• Fresh parsley for garnish

Prepare Kohlrabi:

Peel and slice the kohlrabi into rounds or wedges for even cooking.

Cook Kohlrabi:

In a large skillet, melt the butter over medium heat. Add the kohlrabi slices and sauté for 2–3 minutes.

Simmer:

Pour in the water or vegetable broth, cover, and let simmer for 15–20 minutes, or until the kohlrabi is tender but not mushy.

Season:

Sprinkle with ground nutmeg, salt, and pepper. Stir gently to coat evenly.

Garnish and Serve:

Transfer to a serving dish and garnish with fresh parsley. Serve as a side dish alongside roasted meats or potatoes.

Roasted Kohlrabi with Garlic and Parmesan

Serves 4

Roasting brings out kohlrabi’s natural sweetness, while garlic and Parmesan add richness and depth.

• 4 small kohlrabi bulbs, peeled and cut into cubes or wedges

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ¼ cup grated Parmesan cheese

• ½ teaspoon smoked paprika

• Salt and freshly ground black pepper to taste

Preheat Oven:

Preheat your oven to 425°F

Prepare Kohlrabi:

Peel and cut the kohlrabi into cubes or wedges.

Season Kohlrabi:

Toss the kohlrabi with olive oil, garlic, smoked paprika (if using), salt, and pepper in a large bowl.

Roast:

Spread the kohlrabi on a baking sheet, lined with parchment paper,  in a single layer. Roast for 25–30 minutes, stirring halfway through, until golden brown and tender.

Add Parmesan:

Sprinkle the roasted kohlrabi with Parmesan cheese and return to the oven for 2–3 minutes, until the cheese melts.