Kohlrabi is super versatile: you can eat it raw, roast it, sauté it, mash it, or turn it into “fries” or slaw. Here’s a friendly, detailed guide you can use like a mini recipe collection for how to cook kohlrabi at home.

Quick Scoop

  • Peel the tough outer skin, then slice, cube, or grate the pale interior.
  • Best cooking methods: roasting, sautéing, boiling + mashing, stir‑frying, or parboiling then pan‑frying.
  • Flavour profile: mild, sweet, cabbage‑meets‑broccoli stem, with a juicy crunch when raw.
  • Leaves are edible: treat them like kale or collard greens (sauté or stir‑fry).

Prep: How to Tackle Kohlrabi

Think of this as “getting it ready” for any recipe.

  1. Trim and peel
    • Cut off stems and leaves (save them for salads or stir‑fries or sautéing like other greens).
 * Cut off the root end and top so it sits flat.

 * Use a sharp knife or sturdy peeler to remove the thick outer skin until only the pale inner flesh remains.
  1. Choose your cut, depending on the dish
    • Cubes or chunks: great for roasting, sautéing, or stews.
 * Matchsticks or thin slices: perfect for slaws and stir‑fries.

 * Thick “steaks” or rounds: good for roasting or making kohlrabi “schnitzel” after parboiling.

 * Grated/shredded: ideal for raw salads and slaw.

Think of kohlrabi as a more interesting potato or cabbage stem that can switch roles: crispy roast, silky mash, or crunchy salad base.

Easy Roasted Kohlrabi (Oven Method)

Roasting concentrates kohlrabi’s sweetness and gives it a lightly caramelised edge.

Basic roasted kohlrabi

  1. Prep the veg
    • Peel bulbs and cut into 1.5–3 cm cubes or 0.5 inch slices/wedges.
  1. Season
    • Toss with olive oil, salt, and pepper; add garlic or garlic powder if you like.
 * Optional spices: smoked paprika, ground cumin, or your favourite herb mix.
  1. Roast
    • Spread on a baking sheet in a single layer (don’t crowd, or they’ll steam).
 * Roast at 200–220 °C / 400–425 °F for about 25–35 minutes, flipping once halfway, until golden and tender inside.
  1. Finish
    • Taste and adjust salt.
    • Optional: drizzle with a little balsamic vinegar or lemon for brightness, or sprinkle Parmesan or hard cheese just before serving.

Simple Sautéed Kohlrabi (Stovetop)

This is fast, perfect for weeknights, and keeps a bit of bite.

Garlic sautéed kohlrabi

  1. Prep
    • Peel and cut kohlrabi into bite‑size cubes or thin matchsticks.
  1. Start the pan
    • Heat a little olive oil in a skillet over medium to just‑above‑medium heat.
 * Add chopped garlic (or use garlic powder later) and let it gently sizzle without burning.
  1. Cook the kohlrabi
    • Add kohlrabi, season with salt, pepper, and herbs like parsley or cilantro.
 * Stir‑fry for a minute, then add 1–2 tablespoons of water and cover.

 * When the water evaporates, stir, add a splash more water, cover again, and repeat until just tender‑crisp (about 10–15 minutes depending on size).
  1. Finish with acid
    • Add a squeeze of lemon or lime juice at the end and taste for seasoning.

Boiled, Mashed, or “German‑Style” Creamy Kohlrabi

Boiling or simmering softens kohlrabi for creamy sides or gratin‑like dishes.

Basic boiled & mashed kohlrabi

  • Boil peeled cubes in salted water or stock until tender, about 15–20 minutes.
  • Drain well, then mash with butter, cream or milk, salt, and pepper (use like mashed potatoes).

Creamy German‑style pan kohlrabi

  • Sauté diced kohlrabi in butter until lightly browned.
  • Add chopped onion, cook until soft, then sprinkle with a little flour and stir.
  • Pour in some milk or cream and simmer until the kohlrabi is tender and coated in a light, creamy sauce; season with salt and pepper.

Raw: Slaw, Salads, and Crunchy Snacks

Raw kohlrabi stays crisp and juicy, making a great base for slaws.

Kohlrabi slaw idea

  • Peel and julienne or shred kohlrabi; mix with tart apple matchsticks and a little minced onion and parsley.
  • Dress with a simple vinaigrette (oil, vinegar or lemon, salt, pepper) or a light yogurt/mayo dressing.

Snack plate

  • Cut kohlrabi into sticks and serve with hummus, yogurt dip, or a simple salt‑and‑lemon sprinkle.

Using the Greens (Don’t Throw Them Away!)

Kohlrabi leaves cook like kale or collards and are great in quick sides.

Sautéed kohlrabi greens

  1. Strip leaves from thick stems; slice stems small and leaves into bite‑size pieces.
  1. Sauté garlic in a bit of olive oil, then add stems and leaves with a splash of water.
  1. Cover and cook, adding small amounts of water as needed, until tender (about 10–15 minutes).
  1. Finish with lemon juice or a little vinegar, plus salt and pepper.

Kohlrabi in Stir‑Fries and “Schnitzel”

You can treat kohlrabi like any firm stir‑fry vegetable or as a cutlet base.

  • Stir‑fry:
    • Slice bulbs into thin matchsticks and toss into a hot wok with oil, garlic, ginger, soy sauce, and other vegetables, plus shredded greens.
  • “Schnitzel” style (parboiled then pan‑fried):
    • Parboil thick slices in salted water or stock for 5–7 minutes until just tender.
* Pat dry, then bread and pan‑fry like schnitzel (egg, breadcrumbs, hot oil) until golden.

Mini FAQ & Tips

  • Does kohlrabi need to be peeled?
    • Yes, the outer layer is fibrous; peel down to the pale, tender interior.
  • How do I know it’s done?
    • A knife should slide in easily but it should still hold its shape; for raw uses, keep it crisp.
  • What does it go well with?
    • Roast meats, fish, veggie mains, grain bowls, and anything that likes potatoes or cabbage also pairs nicely with kohlrabi.

SEO Bits (Meta & Note)

  • Meta description (suggested):
    Learn how to cook kohlrabi with easy methods—roasted, sautéed, boiled, mashed, stir‑fried, or raw slaw—plus tips for using the greens and seasoning ideas for this mild, sweet vegetable.

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