How to Prepare Kohlrabi

  • 01 of 07

    What Does Kohlrabi Look Like?

    whole kohlrabi
    Whole Kohlrabi. Jennifer McGavin

    Kohlrabi is a stem that has thickened near the earth. Its leaves are attached in a rosette, like cabbage, but may be removed in the store.

    Small kohlrabi is very tender, but large ones, like this one shown here, can be tasty, too. After the first frost, they develop more sweetness.

    Kohlrabi is related to cabbage and has a cabbage-like smell and taste and is a great alternative to cabbage or turnips, as it is high in vitamins and minerals.

    Fresh kohlrabi can be eaten raw or cooked, as a side dish,...MORE stuffed, creamed, in soup or stew and countless other ways.  

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  • 02 of 07

    How to Peel Kohlrabi

    peeling kohlrabi
    Peel Kohlrabi. Jennifer McGavin

    Peel the kohlrabi with a vegetable peeler or knife, being sure to remove all the woody part. The left over part is light green to white and has no fibers.

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  • 03 of 07

    Peeled Kohlrabi

    peeled kohlrabi
    Peeled Kohlrabi. Jennifer McGavin

    Peeled kohlrabi looks like a white lump and resembles a turnip. Kohlrabi means “turnip cabbage” in German.

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  • 04 of 07

    Halve a Kohlrabi

    half a kohlrabi
    This kohlrabi is good. No brown spots. Jennifer McGavin

    Cut your kohlrabi in half. Your kohlrabi should be solid all the way through, with no spongy or brown spots. Cut these out if you have them, leaving only the firm bulb intact.

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  • 05 of 07

    Slice the Kohlrabi

    cutting kohlrabi
    Cut kohlrabi into thin slices. Jennifer McGavin

    Slice your kohlrabi thinly because it cooks faster that way. Matchstick sizes or julienned pieces also are good. You can also cube it for a stew or for roasting. Or hollow out the interior to be stuffed with a meat or vegetable filling.

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  • 06 of 07

    Basic Cooking of Kohlrabi

    cooking kohlrabi
    Sprinkle the kohlrabi with a little sugar. Jennifer McGavin
    1. Place kohlrabi in a hot skillet with 1 tablespoon melted butter and sauté, stirring often.
    2. When kohlrabi is showing some brown caramelization, you can add salt to taste, grated nutmeg, and 1 teaspoon sugar, if the kohlrabi is not sweet enough. The kohlrabi also will caramelize on the kohlrabi.
    3. Kohlrabi is done when still slightly al dente.
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  • 07 of 07

    Recipes Using Kohlrabi

    Kohlrabi Stew With Sausage
    Kohlrabi Stew With Sausage. J.McGavin

    Kohlrabi and Sausage Stew Recipe:  This comfort-food casserole is perfect for when the winter winds blow. Sausage, kohlrabi, potatoes and cream are combined for stick-to-the-ribs fare.

    Kohlrabi in Cream Recipe The kohlrabi is boiled and then enrobed in a cream sauce made with thickened stock.

    Hungarian Creamy Kohlrabi Soup RecipeAlong with Germans, Hungarians adore kohlrabi. Here it is puréed into a creamy soup.

    Stuffed Kohlrabi RecipeHere's another Hungarian dish using kohlrabi. This...MORE time, ground or leftover pork and beef are combined with egg and sour cream and stuffed into a hollowed-out kohlrabi. 

    Easy Kohlrabi with Lemon and Butter Recipe: Kohlrabi get the braising treatment in this simple recipe that simmers in chicken broth, lemon juice, and garlic.