What to do With Kohlrabi


My husband happened to glance over my shoulder as I pulled up the picture of Kohlrabi posted on the Little Red Barn Produce Facebook page.

“What is that thing?” he asked. “It looks like some sort of alien spawning cabbage patch thing.”

“It’s Kohlrabi,” I told him.

“So…what is it?”

Embarrassingly, I couldn’t give him much of an answer.

“It’s a plant,” I said. “You eat it.”

And that was about the extent of my knowledge. I realized then that I’m probably not the only one who has absolutely no clue what Kohlrabi actually is, or even what to do with it. Deciding to put my insomnia to good use (it was 3am and I couldn’t just call my mom and ask her) I took to the internet to find some answers.


Most people compare Kohlrabi to radishes in flavor, being somewhat peppery or nutty to taste. Though they’ll add that it’s sweeter then a radish too.

Apparently it’s a member of the cabbage family and inherits a lot of its flavor from the archetypal cabbage.

 How to Prepare it

Then general consensus seems to be “eat it raw.” One woman said that she peels the leaves off the smaller ones and eats the fleshy bulb like an apple. Another person said that they’ve used it in almost every way you can use regular cabbages, including making coleslaw out of it.

Apparently you can get pretty creative with it too, making mashed kohlrabi the same way you would mashed potatoes or serving it like potatoes au gratin.

This particular veggie, despite it’s strange appearance, is incredibly versatile. One woman even stated that she’d make them stuffed with meat the way you’d stuff a bell pepper.

 A little more about it

The name Kohlrabi is German and it literally means “Cabbage radish.” It’s used pretty extensively in German speaking countries and India.

They’re full of vitamins, but appear to be an especially good source of vitamin C

So even though they’re rather freakish looking, this cousin of the Cabbage can easily replace potatoes in many recipes, makes a nifty salad or slaw, and are basically just fat cabbages.