12 best kohlrabi recipes in one place. Would you like some sauce, salad or soup?

Kohlrabi is an excellent vegetable not only for its taste, but also contains a number of substances beneficial to the body.

In addition, they have the advantage that they are grown from spring to late autumn, so we can enjoy them in the kitchen almost all year round.

That’s why we have prepared 12 luxurious recipes with kohlrabi for you this time!

You will see for yourself that kohlrabi can be prepared in the form of side dishes, soups, salads, but also main dishes.

Pickled kohlrabi with garlic and ginger

Delicious pickled kohlrabi that is always on hand! You can use them in sandwiches or salads or just eat them on their own.

INGREDIENTS

• 680 – 900 g kohlrabi (one large or two small)
• a handful of celery leaves
• 500 ml of apple cider vinegar
• 500 ml of water
• 1 teaspoon of mustard seeds
• 2 tablespoons of cane sugar
• 2 tablespoons coarse salt
• 2.5 cm piece of fresh ginger, thinly sliced
• 3 cloves of garlic, halved
• 1/2 teaspoon of crushed black pepper

METHOD

• Wash and dry three pint mason jars and lids.
• Set aside.
• Clean and trim the kohlrabi, making sure to remove any places where small stems were previously attached.
• Using a mandoline or a very sharp knife, cut the kohlrabi into thin sticks.
• Divide the sticks evenly into the glasses along with the celery stalks, black pepper, ginger and garlic.
• Combine the vinegar, water, sugar, salt, and mustard seeds in a medium saucepan and bring to a boil.
• Once the glaze has boiled, remove it from the heat and carefully pour the liquid over the kohlrabi in the jars.
• Screw the lids on the jars and leave them on the counter until they cool.
• After cooling, refrigerate.
• The kohlrabi will be ready to eat in 24 hours and can be stored in the fridge for up to 2 months.

Cabbage sauce

Make this simple creamy kohlrabi sauce that is nutritious and filling.

INGREDIENTS

• 1-2 kohlrabi
• butter
• salt pepper
• flour
• 3/4 l of milk
• cream
• water

METHOD

1. Coarsely grate the kohlrabi.
2. Lightly fry them in butter in a saucepan and let them simmer with a little water (to keep the kohlrabi submerged).
3. Salt, pepper, you can add vegetables and stew until the kohlrabi is soft.
4. Add milk and a little cream.
5. Boil, thicken with beaten flour and water and let it cook for about 5 minutes.
6. Serve with boiled potatoes, boiled egg or fried sausage.

Cabbage soup with sour cream

There is nothing better than an honest homemade soup. And especially during cold days and evenings. Why not try the version with kohlrabi and sour cream? It’s a treat!

INGREDIENTS

• 2 tablespoons of olive or sunflower oil
• 6 medium kohlrabi, peeled and diced
• 2 tablespoons of flour
• a pinch of paprika
• 4 cups chicken stock
• 1 cup of whipped cream
• 1/4 cup sour cream
• 2 tablespoons of finely chopped parsley

METHOD

1. Heat the oil in a pan over medium heat.
2. Add kohlrabi and mix well.
3. Add 1-2 tablespoons of water and let it cook under the lid.
4. Stir regularly and add water to prevent the kohlrabi from burning.
5. Cook for about 20 minutes until the kohlrabi is tender.
6. Remove the lid and let the rest of the water boil.
7. Add the flour and paprika and mix well.
8. Pour the broth, mix and bring to a boil again.
9. At the end, add both creams, salt, pepper and just let it heat up enough.
10. Sprinkle the soup on the plate with chopped parsley.

Vietnamese salad with chicken, carrots and kohlrabi

This recipe is easy to make and is refreshing, tasty and light at the same time. It contains kohlrabi, carrots, chicken and fresh herbs, creating a luxurious and healthy combination that will amaze you!

INGREDIENTS

For the salad:

• 2.5 cm piece of ginger
• 2 and 1/2 teaspoons of salt
• 200 g of chicken, boneless and skinless
• 2 medium kohlrabi, approximately 700 g
• 1 large carrot
• 6 sprigs of mint, washed and torn
• 8 sprigs of coriander, washed and torn
• 1/4 teaspoon ground black pepper
• 1/4 cup crushed roasted peanuts
• 1 tablespoon of roasted sesame seeds

For the topping:

• ½ cup of sugar
• 1/2 cup lime juice
• 1/4 cup fish sauce
• 1 tablespoon garlic, finely chopped
• 2 red chili peppers, finely chopped

METHOD

• Peel the ginger.
• Bring the water in the pot to a boil.
• Add 1 tsp salt, ginger and chicken.
• Bring the water to a boil again.
• Reduce heat to low.
• Cover the pot and cook the chicken for 15-25 minutes, depending on the thickness of the meat.
• Transfer the chicken to a bowl and let cool.
• When the chicken is cool enough, tear it into small pieces.
• Remove the stems from the kohlrabi.
• Cut off the ends and discard.
• Use a vegetable peeler to remove the skin.
• Wash the vegetables and then dry them with a paper towel.
• Cut each kohlrabi in half.
• In a large bowl, grate the kohlrabi using a fine-bladed mandoline.
• When done, separate the pieces with your fingers.
• Peel the carrot.
• Cut into small pieces.
• In a medium bowl, slice carrots using the same mandolin.
• Add 1 teaspoon of salt to the chopped kohlrabi.
• Add 1/2 teaspoon of salt to the chopped carrots.
• Fill both bowls with cold water.
• Stir the vegetables to combine with the salt water.
• Let the vegetables soak in water for 5 minutes.
• Transfer the chopped vegetables to a large colander and drain the water.
• Use a salad spinner to remove any remaining water.
• Coarsely chop the mint and coriander.
• In a small bowl, mix the sugar, lime juice and fish sauce until the sugar dissolves.
• Add the chopped garlic and chilli and mix.
• Transfer the chopped kohlrabi and carrots to a large bowl.
• Add the chopped chicken and mix.
• Add ground black pepper and fresh herbs.
• To serve, transfer a generous portion of the salad to a plate.
• Top with a spoonful of crushed roasted peanuts and sprinkle with toasted sesame seeds.
• Serve with dressing.

Fried kohlrabi

If you’re tired of classic schnitzels, try this version of kohlrabi. It’s a great vegetarian alternative to meat schnitzel, and it tastes great too!

INGREDIENTS

• 500 g of kohlrabi
• salt pepper
• 2 tablespoons of flour
• 1 egg
• breadcrumbs
• 30 g margarine (unsalted) or oil

METHOD

1. Peel the kohlrabi and cut into about 1cm slices.
2. Salt and pepper the kohlrabi slices on both sides.
3. Wrap in a triple package (flour, beaten egg, breadcrumbs).
4. Heat margarine or oil in a pan and fry the slices for about 3-5 minutes on each side.
5. Transfer the fried kohlrabi to a plate with a paper towel to remove excess oil.
6. Serve warm.
7. As a side dish, baked potatoes with tartare or a vegetable salad are suitable.

Cauliflower au gratin with parmesan

A simple recipe for baked kohlrabi, to which you can add bacon, onion and garlic to taste. You won’t even remember the potatoes!

INGREDIENTS

• 500 g kohlrabi, peeled and thinly sliced
• 1/2 tablespoon extra virgin olive oil
• 85 g parmesan, finely grated
• 1 cup whipping cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

METHOD

• Peel and thinly slice 3-4 kohlrabi.
• Coat a 20×20 cm baking dish with olive oil and then layer the kohlrabi slices on the bottom.
• Sprinkle with Parmesan and then drizzle with whipping cream.
• Repeat this process for enough layers to use up all the kohlrabi slices.
• In the third layer, add some freshly ground black pepper and sprinkle with sea salt.
• Finally, spread the top slices with the remaining cream, pepper, salt and sprinkle with the remaining Parmesan.
• Bake in an oven heated to 175°C for 60 minutes.
• If you want a wonderful crispy top, turn on the grill for the last 5 minutes.
• Let sit for at least 10 minutes before serving.

Stew

Delicious steamed kohlrabi with celery stalks, peppers, carrots and zucchini is perfect for warming up and replenishing the necessary vitamins during autumn and winter days. It goes well with boiled rice or fresh bread, for example.

INGREDIENTS

• 1 large kohlrabi, peeled and diced
• 1 tablespoon of avocado or olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, chopped
• 2 spring onions, chopped
• 2 stalks of celery, chopped
• 1/2 medium red pepper, chopped
• 1 medium carrot, peeled and chopped
• 1 medium zucchini, chopped
• a handful of chopped fresh herbs (basil, oregano, thyme, rosemary)
• 1-2 vegetable bouillon cubes plus 4 cups water or 4 cups vegetable stock
• 2 teaspoons of dried garlic
• 2 teaspoons of dried onion
• 1 teaspoon of Italian seasoning
• cayenne pepper to taste
• salt to taste

For thickening:

• 1 tablespoon of cornstarch
• 2 tablespoons of water

METHOD

• In a large pot, heat the olive oil over medium-high heat.
• Add the onion and sauté until soft, about 2 minutes.
• Stir in garlic, spring onion, bell pepper, celery stalks, carrots, zucchini, kohlrabi, and fresh herbs; cook for another minute, stirring constantly.
• Add broth, vegetable stock or water, Italian seasoning, dried onion and garlic and bring to a boil.
• Reduce heat and simmer until vegetables are tender, about 25 minutes.
• Add cayenne pepper and salt to taste.
• Make a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of cold water.
• While everything is simmering, add the porridge to the pot, the dish will thicken wonderfully.
• Enjoy it!

Cabbage

When you make pork roasts at home again, this time try serving them with this cabbage, which is prepared in the style of sauerkraut. You will be pleasantly surprised!

INGREDIENTS

• 2 tablespoons of butter
• 3 shallots (or 2 medium onions)
• 1 tablespoon plain flour
• 500-600 g of kohlrabi
• salt
• crushed cumin
• sugar and vinegar to taste

METHOD

• Heat the butter in a pan and let the finely chopped shallot or onion become vitrified.
• When the shallots or onions are done, add the flour and stir until a light batter forms.
• Peel and coarsely grate the kohlrabi.
• Add it to the base and season everything with salt and ground cumin.
• Simmer covered for about 10-15 minutes or until soft.
• Top off lightly with hot water if necessary.
• When the kohlrabi is ready, you can season it with a little sugar and vinegar.

Fried kohlrabi patties

The intense, sometimes sharp or bitter taste of kohlrabi softens wonderfully when cooked. And it will be even more delicious if you fry it in the form of these patties. Grating and quick frying will wonderfully emphasize the sweet taste of kohlrabi. You can serve the patties separately as an appetizer or as a light lunch with salad and crusty bread. Add crème fraîche, salsa or sour cream.

INGREDIENTS

• 2 kohlrabi
• 1 large egg
• 2 tablespoons plain flour
• 1/4 teaspoon fine sea salt
• 1 cup canola oil

METHOD

• Peel the kohlrabi.
• Grate them coarsely into a bowl.
• Transfer the grated kohlrabi from the bowl to a double layer of clean kitchen towels.
• Lift the corners of the towels, twist them together and squeeze out as much liquid as possible.
• Crack the eggs into a large bowl and mix them thoroughly with a fork.
• Add flour and salt to the mixture and mix thoroughly.
• Heat a layer of oil (about 0.5cm) in a large frying pan over a medium-high heat until the oil shimmers when you swirl the pan.
• A bit of batter placed in the pan should sizzle immediately.
• Pour spoonfuls of batter into the pan and flatten the resulting mounds a bit with the back of a spoon.
• You should be able to fit about four pancakes at a time in a large pan.
• Partially cover and fry until patties are browned on one side, 2 to 3 minutes, flip, partially cover again and fry until soft and browned on both sides.
• Transfer pancakes to a paper towel-lined baking sheet to drain.
• Repeat with remaining dough.
• Serve immediately.

Hungarian stuffed kohlrabi

Kohlrabi can also be excellently stuffed, as in this recipe, where the filling is made of minced meat. You can use beef, pork, veal or lamb and it will always be a delicacy!

INGREDIENTS

• 6 medium kohlrabi
• 1 large onion, finely chopped
• 1 and 1/2 tablespoons of butter
• 500 g of ground beef (you can also use other ground meat
• 2 large eggs
• 1 clove of garlic, finely chopped
• salt, to taste
• freshly ground black pepper, to taste
• 1 and 1/2 cups broth of your choice
• 1 cup sour cream
• 2 tablespoons plain flour

METHOD

• Boil the kohlrabi for 20 minutes.
• Let cool until they can be handled.
• Peel off the tough outer skin.
• Cut off a bit of the root end so they stand straight.
• Cut off the tops, which you keep and scoop out the flesh, leaving at least 0.5 cm of the wall.
• Finely chop the flesh.
• In a medium skillet, sauté onion and chopped, hollowed-out kohlrabi in 1 1/2 tablespoons butter until softened.
• Transfer to a large bowl and mix with the minced meat, 2 large eggs, a finely chopped clove of garlic and salt and pepper to taste.
• Preheat the oven to 175 degrees Celsius.
• Spray a baking dish with cooking spray.
• Fill the hollowed out kohlrabi with the meat mixture, place in a baking dish and place the tops of the kohlrabi.
• Pour 1 and 1/2 cups of broth of your choice over the kohlrabi.
• Bake for 40 to 50 minutes or until tender.
• Remove the kohlrabi to a serving plate and keep warm.
• Skim the fat from the pan juices.
• Mix 1 cup of sour cream with 2 tablespoons of plain flour with a fork.
• Stir in a few ladlefuls of the hot pan juices, whisking constantly.
• Pour the sour cream into the remaining juice from the pan and cook until thickened.
• Season if necessary.
• Serve stuffed kohlrabi with sauce.

Cabbage fries

Spiced kohlrabi fries are an excellent alternative to traditional potato fries. Enjoy them either alone or with your favorite dip. Either way, these home baked fries are simply delicious!

INGREDIENTS

• approx. 1.2 kg peeled kohlrabi, about 2 medium to large (approx. 2 kg when unpeeled)
• 3 tablespoons of avocado oil
• 1 teaspoon dried garlic (optional)
• 1 teaspoon of dried chili
• 1 teaspoon of freshly ground black pepper
• ¾ teaspoon of salt
• chopped spring onion or chives for garnish (optional)

METHOD

• Preheat the oven to 220 degrees Celsius.
• Meanwhile, prepare the kohlrabi.
• If they have stems/leaves attached, you can remove them and dispose of them.
• Remove the stiff end.
• Carefully cut each kohlrabi in half, remove the core (if necessary) and peel.
• Turn each half upside down so that the large flat part is on the surface and cut into about centimeter slices.
• Then cut these slices into chips about 1 centimeter thick.
• Place the coleslaw fries in a clean tea towel to remove excess moisture.
• Put them in a bowl and toss them with 2.5 tablespoons of avocado oil, dried garlic (if using), dried chilies, black pepper and salt so that they are well coated with the oil and spices.
• Brush a large baking sheet (or two smaller ones) with the remaining ½ tablespoon of avocado oil.
• Place the fries on the prepared baking sheet and spread them in a single layer.
• Bake for 15 minutes, then remove the baking sheet from the oven and flip the fries to the other side (again, try to make sure the fries are in a nice even layer so they cook nicely).
• Place the tray back in the oven and continue to bake the fries for another 15 minutes, or until the fries are golden brown on the outside and soft on the inside.
• Transfer the cabbage fries to a serving dish.
• Garnish with spring onions if desired.
• Serve!

Stewed pork with kohlrabi

This braised pork mixture features tender pork shoulder along with the best fall vegetables and fruits. Sweet potatoes, kohlrabi, beans and apples together with the meat create a perfect combination of flavors that no one can resist!

INGREDIENTS

• 2 tablespoons of olive oil
• 1.3 kg boneless pork shoulder (remove excess fat and cut the meat into 5 cm pieces)
• 1 teaspoon of salt
• ½ teaspoon of freshly ground black pepper
• 1 large onion, diced
• 2 cloves of garlic, pressed
• 1 teaspoon dried sage
• 1 teaspoon of dried thyme
• 1 teaspoon ground mustard
• ½ teaspoon of ground nutmeg
• ¼ teaspoon ground cayenne pepper
• 1 liter of chicken stock
• 1 cup dry cider
• 3 tablespoons of apple cider vinegar
• ½ pound sweet potatoes, peeled and cut into bite-sized pieces
• 500 g kohlrabi, peeled and cut into bite-sized pieces
• 2 medium firm sweet apples, peeled, cored and diced
• 1 cup green beans, cut into 2.5 cm pieces

METHOD

• Preheat the oven to 160°C and move the rack to the lower middle position.
• Pat the pork shoulder dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large oven-safe pot over medium-high heat.
• Gradually add the pork to the pot and sear on all sides, 2 to 3 minutes per side.
• Place the browned meat in a bowl.
• Lower the heat and pour off all but 2 tablespoons of the fat from the pot.
• Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic, dried sage, dried thyme, ground mustard, nutmeg, and cayenne.
• Sauté for about 1 minute, stirring constantly, until fragrant.
• Add the pork and any juices from the bowl back to the pot.
• Add stock and cider.
• Bring to a boil, scrape up any extra brown bits from the bottom of the pot, cover and place in the oven for 2 hours.
• Remove the pot from the oven and add the vinegar, sweet potatoes, kohlrabi and apples.
• Cover and place back in the oven for another thirty minutes.
• Remove the pot from the oven again and add the green beans.
• Cover and return to the oven and roast for a further 30 minutes until the vegetables are tender.
• Taste and season with salt and pepper as needed.

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