The name comes from the German word kohl meaning “cabbage” and rabi meaning“turnip” Kohlrabi is a form of cabbage, a member of the mustard family. It is not a root vegetable, but rather a fleshy bulbous stem that grows just above the ground. Eat kohlrabi raw by itself and in salads, or you can also steam, stir fry, braise or stuff it. Kohlrabi is high in fiber, an excellent source of vitamin C and potassium.
They also make a delicious side dish when roasted. Just peel and cube the kohlrabi, toss them with a little olive oil, garlic, and kosher salt, and roast them on a baking sheet in a 450o oven for about 30 minutes. After the first 20 minutes, give them a stir. When they’re done, serve with a little pepper and a dash of vinegar.
“I think that kohlrabi is best eaten raw, sliced thin as part of a salad, or sliced thick and dipped in hummus, pesto or your favorite vegetable dip. In this way, it can be an early season stand in for carrot sticks or celery.” - Farmer Ted & Jan,
Kohlrabi with coconut and Indian spices
An amalgam of several internet recipes from April Herms.
2 kohlrabi, peeled and coarsely grated
1 jalapeno or other small fresh green pepper, minced
1 tsp. mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
8–10 fresh or frozen curry leaves, torn into pieces (optional)
1⁄4 tsp asafetida (optional)
salt to taste
1 T canola oil
1⁄2 to 3⁄4 C dried shredded coconut
Heat the oil on medium-low heat in a wok or large frying pan. Add the mustard and cumin seeds and stir until they start popping.
Add the minced jalapeno and curry leaves, turn the heat to medium, and stir-fry until golden, about 5–7 minutes
Add the grated kohlrabi, turmeric, asafetida, and salt to taste. stir until blended.
Toss in the coconut, and cook until the kohlrabi has lost its bitter taste and the liquid is evaporated about 7–10 minutes
Kohlrabi Slaw
The infamous recipe from Janet Wall & Scott Wyner
3–4 medium kohlrabi
2 medium carrots
1 C mayonnaise
6 oz. plain yogurt
3⁄4 cup white vinegar
3 T sugar
Pepper to taste
Rinse the kohlrabi. Trim the stems and remove the tough core.
Shred the kohlrabi and carrots in a food processor, using the shredding blade, and place shredded vegetables in a large mixing bowl (approximate yield 5–6 cups). Combine the mayonnaise, yogurt, vinegar, and sugar in a medium bowl to make a dressing, adjusting the ingredients to taste.
Add just enough of the dressing to lightly coat the shredded kohlrabi.
Let rest at room temperature for 15 minutes. (The kohlrabi will release a fair amount of water.) Drain the excess water from the slaw and finish dressing. Chill.
You can also adjust the proportions between the mayonnaise and yogurt — with a larger proportion of yogurt making it a bit creamier. If you like your slaw less sharp, add a bit more sugar. (As the dressed slaw marinates, it will get sharper.) Decrease the vinegar and add freshly squeezed lemon juice to the dressing for a brighter flavor.