If you've never cooked with kohlrabi before, now's the time to start. Kohlrabi counts cabbage, broccoli, collard greens, and Brussels sprouts among its relatives. It tastes similar to broccoli stems, with a mild, slightly peppery flavor. The versatile vegetable works similarly to turnips or rutabaga in most recipes and can be cooked in a variety of ways or shredded and served raw for some crunch.
When choosing kohlrabi at the market or grocery store, look for bulbs that still have their leaves attached if possible. A kohlrabi bulb should be softball-sized, be firm and solid and not give when squeezed, and feel heavy in your hand. Always peel off the tough outer skin before eating since it won't break down when cooking and store in the crisper drawer before using.
01 of 06
An umami-rich soy, ginger, and miso dressing gives this simple carrot, cabbage, and kohlrabi slaw a bit of Japanese flare. Try it alongside any Asian-inspired meals or piled atop a burger or chicken patty for some crunch. Because the dressing will make the veggies soggy over time, make it no more than six hours ahead.
02 of 06
03 of 06
Instead of the typical potatoes, grate kohlrabi and turn it into simple fritters for a fun twist on traditional starchy cakes. Frying up the cruciferous vegetable gives it a similar flavor to cabbage or broccoli stems, perfect for topping with applesauce, sour cream, or even salsa fresca.
04 of 06
This Hungarian kohlrabi soup, called karalábé leves, comes out creamy and smooth, somewhat similar to cream of broccoli. If you don't eat dairy, swap out the milk for a nondairy substitute for a light starter or a nice lunch with some crusty bread.Continue to 5 of 6 below.
05 of 06
If you like stuffed cabbage rolls, try Hungarian stuffed kohlrabi instead. Hollowed out and filled with pork, beef, veal, lamb, or a mixture as well as garlic and onion, they make a hearty meal. For a vegetarian version, replace the meat with mushrooms and barley, millet, or another sturdy grain.
06 of 06