Free Cooking Guide To Preparing Kohlrabi

What is Kohlrabi and Why Cook With It

Kohlrabi is a vegetable that belongs to the cabbage family, though it looks quite different from what most people picture when they think of cabbage. The name comes from German words meaning "cabbage turnip," which describes its appearance well. The plant grows a round or slightly oval bulb that sits above the ground, typically ranging from 2 to 4 inches in diameter, though some varieties can grow larger. The bulb is pale green, purple, or white depending on the variety, and long stems with large leaves shoot up from the top.

This vegetable offers several reasons to include it in your cooking routine. Kohlrabi contains vitamin C, which supports immune function and helps your body absorb iron from other foods. It also provides fiber, which aids digestion and helps you feel full longer. Per cup of raw kohlrabi, you get approximately 4 grams of carbohydrates and just 37 calories, making it a nutritious addition to meals without adding significant calories. The vegetable has a mild, slightly sweet flavor that resembles a cross between broccoli stem and cabbage, but milder than both. This makes it versatile for various cooking methods and flavor combinations.

Kohlrabi grows well in cool seasons and appears in farmers markets from late spring through fall in most regions. The younger, smaller bulbs tend to be more tender and have a milder flavor than larger, more mature ones. Both the bulb and the leaves are edible, which means less waste when preparing this vegetable. The leaves taste similar to kale and can be cooked using the same methods.

Practical takeaway: When shopping for kohlrabi, look for smaller bulbs (2-3 inches diameter) with firm skin and no soft spots. Choose bunches with fresh green leaves still attached, as this indicates the vegetable was recently harvested and will have better flavor and texture.

Selecting and Storing Kohlrabi Properly

Choosing the right kohlrabi at the market or grocery store sets you up for better cooking results. Look for bulbs that are firm to the touch with no soft spots, bruises, or blemishes on the skin. The skin should feel slightly waxy and smooth. Size matters when it comes to texture and flavor. Smaller kohlrabi bulbs, around 2 to 3 inches in diameter, are typically more tender and have a sweeter, more delicate flavor than larger bulbs. Bulbs larger than 4 inches may have tougher, more fibrous flesh and a slightly stronger taste. If the leaves are still attached, they should be green and vibrant, not yellowed or wilted, as this indicates freshness.

Storage methods affect how long kohlrabi stays fresh and maintains its quality. If your kohlrabi has leaves attached, remove them before storing the bulb, as the leaves draw moisture from the bulb and cause it to deteriorate faster. Store the bulb in a plastic bag or container in the crisper drawer of your refrigerator, where it will keep for 2 to 3 weeks. The leaves can be stored separately in a plastic bag and will last about 5 to 7 days. Keep kohlrabi away from ethylene-producing fruits like apples, bananas, and avocados, as these gases speed up spoilage.

If you notice your kohlrabi developing a woody or tough texture before you use it, this happens because the vegetable ages and the fibers become more prominent. You can still use these older bulbs by cutting away the tougher outer layer more generously or by using cooking methods like steaming or roasting, which soften the flesh more effectively than raw preparation. Freezing kohlrabi is possible but affects texture, making it suitable for soups and purees rather than dishes where you want to maintain a firm bite. To freeze, peel, cut into chunks, blanch for 3 minutes, cool in ice water, drain, and store in freezer bags for up to 8 months.

Practical takeaway: Create a simple storage system by removing leaves immediately after purchase, wrapping the bulb loosely in a damp paper towel before placing it in a plastic bag. This maintains moisture without creating excess condensation that leads to rot. Label with the purchase date to track freshness.

Preparing and Peeling Kohlrabi Before Cooking

Proper preparation makes kohlrabi easier to cook and improves the final dish. Start by rinsing the bulb under cool running water and scrubbing gently with a vegetable brush to remove any dirt. Pat it dry with a clean kitchen towel. Unlike potatoes, kohlrabi has a thicker, tougher skin that requires a sharp vegetable peeler or paring knife to remove. The skin is generally inedible because of its tough, fibrous texture, though some very young, tender kohlrabi can be eaten with skin intact.

To peel kohlrabi using a vegetable peeler, hold the bulb firmly on a cutting board and use firm downward strokes, rotating the bulb as you go. Work carefully around the stems that protrude from the top, as these areas are trickier to navigate. If using a paring knife instead, make thin, careful cuts following the curve of the bulb. Remove enough skin to expose the pale green or white flesh underneath, but don't remove excessive flesh along with the skin. Save any trim pieces for making vegetable broth if desired.

Once peeled, kohlrabi discolors when exposed to air for extended periods, similar to cut potatoes. If you're not cooking it immediately, place peeled kohlrabi in a bowl of cold water with a squeeze of lemon juice to prevent browning. This works for up to a few hours. After peeling, cut the kohlrabi according to your recipe's requirements. For even cooking, try to cut pieces to similar sizes. Common cuts include quarter-inch thick slices for roasting or sautéing, half-inch cubes for stews and soups, and thin matchsticks for stir-fries or slaws. A sharp knife works better than a dull one and reduces the chance of the knife slipping.

For the leaves, rinse them thoroughly under running water, as they can trap soil between the fronds. Spin them dry or pat with paper towels. Remove any yellowed or damaged portions. The thick central stem of each leaf can be removed and discarded, or kept if you prefer, depending on how tender they are. Large leaves can be cut into smaller pieces for more uniform cooking.

Practical takeaway: Prep kohlrabi while holding it stable on a damp cutting board or towel to prevent slipping. Keep a small bowl of water with lemon juice nearby to place cut pieces in as you work. This workflow prevents browning and keeps your workspace organized.

Basic Cooking Methods for Kohlrabi

Roasting brings out the natural sweetness of kohlrabi and creates tender flesh with slightly caramelized edges. Cut peeled kohlrabi into quarter-inch to half-inch thick slices or one-inch cubes, depending on preference. Toss with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast at 425 degrees Fahrenheit for 20 to 30 minutes, stirring halfway through, until the pieces are golden brown and a fork easily pierces them. You can add dried herbs like thyme, rosemary, or cumin before roasting for additional flavor. Roasted kohlrabi works well as a side dish or added to grain bowls.

Steaming is a straightforward method that preserves nutrients and requires minimal ingredients. Cut peeled kohlrabi into half-inch cubes or quarter-inch slices for relatively quick cooking. Fill a pot with about an inch of water and place a steamer basket inside. Bring water to a simmer, add kohlrabi to the basket, and cover with a lid. Steam for 8 to 12 minutes, depending on size and thickness of pieces, until they're tender enough to pierce with a fork. Steamed kohlrabi can be tossed with butter and herbs, added to stir-fries, or incorporated into grain dishes. This method works particularly well for older, larger bulbs that benefit from the gentle heat.

Stir-frying is a fast cooking method that maintains some texture and works best with younger kohlrabi. Cut peeled bulbs into thin matchsticks or half-