A Vegetable Sputnik Sends us into Orbit: Cooking with Kohlrabi

Chipmunk-ravaged kohlrabi plants from our garden

A wonderful little vegetable sputnik is the kohlrabi, a newcomer in the Crispy home garden, which I grew from a packet of seeds. Gardening with kohlrabi so easy. They grow rapidly, like radishes, and should be picked before they get too large and woody, or a swell up too quickly after a bout of rainy days.

They have the most interesting, sculptural form, looking all the world like a small, pale green satellite with stemlets jutting out from all points on its circumference.One can eat leaves too if a chipmunk is not present in one's garden shed and keeps nipping out to mine them.

I would describe the taste of this brassica as having a mild turnip or cabbage flavor. When chopped, the pale green flesh is more reminiscent of celeriac or a fat broccoli stem in texture, though it is somewhat more juicy.

You can eat kohlrabi raw, sliced into sticks or rounds to dip into your favorite spread or eat sprinkled with salt. We also tried grating the kohlrabis on my box grater and dressing them with mayonnaise, celery seed and salt and that was an okay sort of salad.

Kohlrabi in a Remoulade Dressing

On the advice of my friend Erika of Hungarian descent, the best way to cook kohlrabi is to hollow out and then parboil smallish specimens and then stuff them with a rice and meat mixture, as one would stuff a green bell pepper. We haven't yet tried that method, but I tried Erika's other suggestion, which was to slice some kohlrabis, fry them in butter and then add vegetable stock and herb. A little simmering time later and they were a nice side dish on a brisk autumn night.

You can also find a lot of information about kohlrabi and how to cook it from one of my favorite vegetable cookbooks, Bert Greene's Greene on Greens (NY: Workman Publishers, 1984). He shows his particular fondness for this brassica with no less than eleven recipes, some of them quite elaborate.

However, the best dish hands down that we have tried with our kohlrabi bounty has been Kohlrabi Cakes. They are similar to potato or zucchini pancakes and we found that we can use up the bags of grated kohlrabi in our freezer. Dan the Breakfast King came up with this recipe during one creative morning and we've been really enjoying them.

Getting the specifics of the recipe from my brilliant, breakfast-making husband is a little difficult since it's kind of an improvisational recipe. He makes it a little bit differently each time, but he also notes that it is a very flexible and forgiving recipe. If you have a  carrot or onion scrap in your fridge, you can add it or not. You can season it differently each time. The amount of flour depends upon how moist your kohlrabi mixture is. So, with some less-than-wide-awake-note-taking on my part (I need my second mug of coffee in the a.m. before I am fully cognizant), I offer the following tasty recipe for:


Kohlrabi Cakes

2-3 apple-sized kohlrabis
1/2 green pepper, coarsely chopped
1 small onion, peeled and chopped
1 large carrot, peeled and coarsely grated
2 cloves garlic, peeled and finely chopped

1 egg, beaten
2-3 Tbsp. white rice flour
Your choice of herbs and seasonings (we like to use coarsely ground black pepper, smoked paprika and salt)
Butter and olive oil for frying


Whack off the ends of the kohlrabi and peel them. Grate them on the big hole side of your box grater. You will end up with about 2 to 2-1/2 cups of grated kohlrabi. Squeeze to remove excess moisture. You can also use frozen grated kohlrabi, thawed and drained.

Mix in pepper, onion, carrot and garlic. Beat in egg, seasonins and add enough flour to bind it all together. If your batter is too moist, add another Tbsp. of flour. It should just hold together when you shape it into patties.

Heat a Tbsp. each of butter and olive oil in a frying pan over medium heat. Add two or three patties to your pan and fry slowly, flipping two or three times, for about 10 minutes, or until kohlrabi cakes are brown and CRISPY on the outside.

Makes 4 kohlrabi cakes.

I am sending this kohlrabi post and recipe to that most venerable food blog event (it's reached venerability as it's in its sixth year!), Weekend Herb Blogging was started by Kalyn's Kitchen and is now headquartered by Haalo at Cook Almost Anything and guest hosted this week in Italian and English by Brii at BriggisHome.

Brii will have a roundup of all the Weekend Herb Blogging #311 posts after this Sunday's deadline, so stay tuned for that.

**And if you would like to enter in my giveaway to receive a copy of Laura Russell's new "Gluten Free Asian Kitchen" cookbook, be sure to leave a comment at the previous post here at The Crispy Cook. I'll have another giveaway this week after I announce the winner of this great new cookbook.