What is Kohlrabi & Recipes

Get to know kohlrabi – it’s bright, sweet and healthy. Plus it’s versatile in the kitchen and fresh in season. Kohlrabi belongs to the cabbage family and can be eaten raw or cooked. It’s made up of a bulb-like bottom and long stems with leaves – both are edible. At first glance it looks like a root vegetable, but kohlrabi is grown above ground.Also known as a German cabbage, Kohlrabi’s taste and texture and similar to a broccoli stem, yet milder and sweeter. Try it raw in a salad or sauteed with Indian-style spices.

From Raw to Roasted

Fresh, uncooked kohlrabi has a crisp, juicy texture, ideal for using in salads, slaws and wraps. Its mild, slightly sweet flavor pairs nicely with fresh citrus, zesty onions or garlic, and a host of strong spices: from mustard to spicy peppers and aromatic coriander. There are many ways to let kohlrabi shine in your kitchen:

  • Soup – use kohlrabi as you would broccoli. Its texture holds up well cubed in a stew. Or boil, sautee or roast it, then puree for a silky smooth soup.
  • Steamed – once steamed, kohlrabi can be used almost anything. Add it to stir fries, pastas or frittatas. Stuff into calzones or empanadas or simply purée it with a little cream (or substitute) and simple spices.
  • Grilled – you can grill kohlrabi, sliced or whole bulb, with or without the skin. If grilling whole with skin, be patient and do so for 1-2 hours. Remove from grill and slice the top off – the interior flesh will be soft enough to scoop out. Serve with seafood or roasted meats.
  • Oven Roasted – this veggie is delightful when roasted: from thin-sliced chips (read on for the recipe) to thick-cut Kolhrabi Home Fries.
  • Boiled & Mashed – simply mashed veggies are humble comfort food. Start with peeled or unpeeled kohlrabi and season with fresh herbs or exotic spices. Or go for an elegant twist with this hazelnut-butter Mashed Kohlrabi with Brown Butter recipe.

Read on for some recipes to bring kohlrabi to your table:

Kohlrabi Chips

Recipe adapted & photo from marthastewart.com. Serve these chips with cheese or your favorite spread.


  • Kohlrabi, unpeeled and very thinly sliced
  • Olive oil (substitute avocado or coconut oil)
  • Coarse salt


Toss kohlrabi with olive oil and season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees F, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season to taste. Optional: season cooked chips with chile-lime salt or fresh ground black pepper.


Photo: Ashley Covelli

Kohlrabi and Beet Slaw

Recipe from Mississippi market, St. Paul, MN

Grated kohlrabi can lose its crunch, the beets benefit from being broken down a little more. This is a simple, tangy slaw. Serve it alongside roasted meats, burgers, or tacos.


  • 2 small kohlrabi, peeled and julienned
  • 1 tablespoon apple cider vinegar
  • 3 small yellow beets
  • 1 shallot, minced
  • beet greens , minced
  • 1 lemon, juiced
  • olive oil
  • sea salt, to taste


Combine all the slaw ingredients in a bowl, leave to marinate for 5 minutes.

Kohlrabi Carrot Fritters

Recipe & Photos from acouplecooks.com


  • 2 kohlrabi, leaves removed and bulb peeled
  • 1 carrot, peeled
  • ¼ teaspoon kosher salt
  • 1 egg
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)


  1. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, 1/4 teaspoon kosher salt, and 1/4 teaspoon cayenne. Mix to combine.
  2. Place 1/2 cup oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix 1/2 avocado, 1/4 cup plain yogurt, juice from 1/2 lemon, and 1/4 teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
  4. Serve fritters with avocado cream and sliced green onions.

Tips for Frittering:

  • Eat ’em quick: Fritters are best eaten as soon as possible after frying. If entertaining, keep fritters warm and crispy: place a wire baking rack on top of a baking sheet in a 300 degrees F oven. As the fritters come out of the pan, place them onto the wire rack until ready to serve. Using the wire rack makes sure excess oil drips off and that both sides of the fritters stay crispy.
  • Save your knuckles: If possible, grate vegetables in a food processor with a shredding disk or blade instead of by hand. This can significantly speed up the process and save your strength.
  • Protect yourself from hot grease: Frying food can get messy, use a splatter screen to prevent spills, splatters or burns.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.