The name kohlrabi comes from the German words kohl, meaning cabbage, and rabi, meaning turnip. Although these green bulbs look like they were dug up from the earth, kohlrabi is actually a swollen stem that grows above ground.
Kohlrabi—or “rabi” for the hip, urban foodie set—is easy to grow and incredibly delicious raw or cooked. You can cut it into fries and bake it, roast it, slice or shred it into salads, and sauté it into stir-fries.
Once you (or your kids) try it, you’ll want to make this odd little vegetable a regular part of your meal plan.
Tender, young kohlrabi is delicious eaten raw, which is also how you can retain its outstanding nutrition. Peel the outer skin, then slice, dice, or grate, and add to salads. Cut them up into crudité and enjoy with your favorite dip.
You can steam or boil kohlrabi until tender, then peel the skin, and season with butter, salt, and pepper, some kind of sauce, or just enjoy plain.
Kohlrabi also makes a nice substitute for zucchini, potatoes or turnips when making veggie pancakes for the GAPS diet.
You can also slice kohlrabi very thin with a mandolin, season, and dehydrate or bake it into chips!
Fresh, green kohlrabi leaves can be enjoyed as cooked greens. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted. Drain and squeeze excess water from the leaves, then chop them and saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice. Yum!
- 2 pounds kohlrabi grated
- 2 pounds jicama grated
- 1.5 cups extra-virgin olive oil
- ¾ cup raw apple cider vinegar or coconut vinegar
- ¾ cup raw almonds soaked
- 1 tsp. sea salt
- 1 Tbsp. fresh basil leaves minced
- 1 Tbsp. fresh tarragon minced
- 1 Tbsp. fresh oregano minced
- 2 cloves garlic minced
- 2-4 Tbsp. raw honey OR 1-2 tsp. stevia powder, to taste
- Peel and coarsely grate or process kohlrabi and jicama, and place in a bowl.
- Put oil, vinegar, almonds, salt, spices and honey or stevia into a Vitamix or blender and blend until smooth.
- Pour desired amount of dressing over kohlrabi/jicama mix, let sit for 10-15 minutes to marinate, and serve.