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We really love the refreshing flavor of this once beloved cabbage family member. It has long green or purple stalks that are completely edible. Not only is it delicious and highly nutritious (a great source of vitamin C & A, and folic acid), Kohlrabi will grow almost anywhere. The name comes from the German Kohl (“cabbage”) plus Rübe (“turnip“), because the swollen stem resembles the latter. The taste and texture of kohlrabi stem are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Here are some serving tips:

  • Fresh young crispy stems can be grated and used raw in salads.
  • Peeled stems, cut into slices or cubes can be used in lieu of potatoes and broccoli in recipes. You can also try oven kohlrabi fries.
  • The leaves are a great substitute for spinach, kale and even cabbage in many recipes.

Here are some of our favourite kohlrabi recipes:

Kohlrabi Curry

Serves 4-6 | Prep Time 5 | Cook Time 15 Why I Love This Recipe FEATURING: Kohlrabi, onions, garlic (or garlic scape), …

Kohlrabi Salad

Serves 4 | Prep Time 5 | Cook Time Why I Love This Recipe FEATURING: Kohlrabi, rabioles or radishes, lettuce, and arugula …


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