Though the name is German, kohlrabi is most often found in
Indian-flavored dishes. Another member of the cabbage family,
kohlrabi shares some flavor with it as well. It's usually described as a
lighter, sweeter cabbage heart. It stands to reason, then, that many of the health benefits and uses of kohlrabi are the same as you would find in cabbage. Try substituting kohlrabi in your favorite cabbage recipe, or try some of these featured below.
Kohlrabi Recipes in this Section:
Kohlrabi, Radish and Carrot Ceviche
For the marinade/ dressing:
3 tablespoon Good Quality Olive Oil
3 tablespoon Cider Vinegar
1 large Garlic Clove
1 teaspoon Cumin Seeds (whole)
1 Large Lemon- Juice only
Ground Black Pepper to taste
For the Salad:
1 large Kohlrabi or two smaller ones (I read that if its larger than a tennis ball then it can be slightly bitter so I’d suggest two smaller ones)
Handful of seed mix – I used Sunflower seeds, pine nuts and pumpkin seeds
Handful of Carrot leaves as a garnish
Mix all of the ingredients for the dressing in a large bowl and put to one side.
Peel the Kohlrabi. Wash and peel the carrots then thinly slice them. Wash and thinly slice the Radishes then add them and the carrots into the bowl with the kohlrabi and mix. Leave this in the bowl for around 30 mins.
Layer the Kohlrabi slices over lapping them so they create a full base. Scatter the radishes and carrots over the Kohlrabi so that everything is evenly spread, then add a sprinkle of seeds and a garnish of carrot tops. Finally drizzle the dressing from the bowl over the platter and then serve!
Refrigerator-Picked Kohlrabi and Carrots
4 small kohlrabi
2 large carrots
2 T salt
1 C white vinegar
1 C water
2 T sugar
1 1/2 t pickling or kosher salt
3 garlic cloves, roughly chopped
1 t dill seeds
1/2 t brown mustard seeds
2 dried chili de arbol
6 black pepper corns, crushed
Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before eating for full flavor.
Creamy Kohlrabi Soup
2 tablespoons butter
1 onion, chopped
1 pound kohlrabi, peeled and cut into 1/2-inch dice
2 1/2 cups vegetable broth
2 1/2 cups milk
1 bay leaf
1 pinch salt and ground black pepper to taste
1/4 cup uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.