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ohlrabi is a hearty vegetable which is cultivated across the world. It is very popular in Kashmir. Similar to kale, brussels sprouts, and broccoli, this vegetable was derived from the wild cabbage plant.It is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. One cup of Kohlrabi will provide you with 140% of your RDA of vitamin C!

STORAGE   Trim off the roots and stems. Place in a perforated plastic bag. Will store for 2-3 weeks.


Kohlrabi Slaw
Slice into matchsticks. Toss with rice vinegar and salt to taste. Will keep for 3-5 days. 
*Optional- add shredded carrots, or other available vegetables
Kohlrabi Vegetable Stew 
~From The Rolling Prairie Cookbook

2 - 3 medium kohlrabi, bulbs and greens
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4" chunks
2 medium potatoes, cut into 3/4" chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Dijon mustard
1/2 teaspoon molasses

Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and sauté for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves and simmer, uncovered for another 10 minutes, or until veggies are just cooked.