Sometimes referred to as German turnips, kohlrabi comes from the Brassica family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts. It’s a cool-weather crop that’s at its best from early fall through spring.  Try this recipe for a simple side dish; or go all out with stuffed kohlrabi that makes a complete supper.

Sauteed Kohlrabi with Onions and Cream

recipe from Martha Stewart Living


  • Cubes of peeled kohlrabi
  • Thinly sliced onion
  • Unsalted butter
  • Finely shredded kohlrabi leaves
  • Heavy cream
  • Salt and pepper
  • Grated nutmeg


  1. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce.
  2. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.

Cook’s Notes: To store fresh kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.

Hungarian Stuffed Kohlrabi

recipe by Barbara Rolek at The Spruce Eats


  • 6 medium kohlrabi
  • 1 large onion, finely chopped
  • 1 1/2 tablespoons butter
  • 1 pound ground meat, uncooked, or ground leftover cooked beef, veal, pork or lamb
  • 2 large eggs
  • 1 clove garlic, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups broth of choice
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour


  1. Parboil kohlrabi for 20 minutes. Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.
  2. In a medium skillet, sauté onions and chopped, scooped-out kohlrabi in 1 1/2 tablespoons butter until tender. Transfer to a large bowl, and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove, and salt and pepper to taste.
  3. Heat oven to 350 F. Coat a casserole dish with cooking spray.
  4. Fill hollowed-out kohlrabi with meat mixture, place in dish, and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi. Bake 40 to 50 minutes or until tender. Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices.
  5. Fork blend 1 cup sour cream with 2 tablespoons all-purpose flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings, if necessary.
  6. Serve stuffed kohlrabi with sauce on the side or ladled over. Makes 4-6 servings.

Check our recipe archive for more yummy recipes with kohlrabi.

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