418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Kohl Rabi 


Very young and tender, the small purple-tinged bulbs of baby purple kohlrabi are about one inch in diameter. The firm flesh of this immature vegetable offers a very agreeable, delicate mustard flavor and is juicier, sweeter, crispier and more delicate than a turnip.

Storing Tips

Wrap stems and leaves separately in plastic; refrigerate in crisper drawer. For optimum flavor and texture, use within one week. Baby purple kohlrabi turns khaki-colored when cooked, losing its stunning lavender to violet color. It also loses its skin-deep hue when peeled.

How to Use

Peel, slice, dice or julienne for mixed green or vegetable salads. Shredded or grated, add extra flavor to slaws and sauces. Steam, boil, braise, sauté or stir-fry. Parboil; add taste and texture to a variety of salads. Simply served, this vegetable offers a delicate flavor topped with butter or a favorite flavored light sauce. Serve as an accompaniment for meat and poultry dishes. This tiny vegetable is excellent blanched, refreshed and chilled. Baby kohlrabi loves to be smothered in warm or cold dressings. Enhance with nutmeg, chives, marjoram, shallot, ginger or fresh sweet basil. Cook bulbs and leaves in favorite soups. Whole peeled kohlrabi is excellent in stews and braised dishes. Halfway into the cooking process, toss in trimmed leaves. To cook trimmed leaves, boil just until tender about two or three minutes. Drain leaves; slice or chop; sauté in butter or oil. Cooked baby kohlrabi makes an attractive edible garnish. 

Nutritional Value

Kohlrabi is a good source of vitamin C and potassium. High in fiber and low in calories, one cup of raw kohlrabi contains approximately 40 calories. 


Fruity Kohl-Slaw

1-2 medium kohlrabies, peeled and grated
1 cabbage, shredded
1 small apple, cored and sliced
1/2 c. raisins, currants or dried cranberries
1/2 c. seedless grapes
2 tsp olive oil
1/2 c. apple cider

Combine the first 5 ingredients in a large bowl. Lightly drizzle oil and cider over the top. Gently toss and refrigerate for several hours to let the flavors mellow. Toss and serve.

One United Harvest

Kohlrabi Vegetable Stew

serves 6

2-3 medium kohlrabi, bulbs & greens
1 tbsp. olive oil
1 large onion, cut in slivers
3 medium carrots, cut in 3/4" chunks
2 medium potatoes, cut in 3/4" chunks
1 C peeled chopped tomatoes 
4 C vegetable broth
1 bay leaf
1/2 tsp. dried oregano (If you want to use fresh oregano, use more; I'd suggest maybe 2 teaspoonfuls, chopped. Dried herbs are always more concentrated in flavor than fresh. 
1 tsp. salt
freshly ground black pepper to taste
1 tbsp. Dijon mustard
1/2 tbsp. molasses

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

Live Earth Farm

Winter Stir Fry

Serves 4

1 tablespoon sesame oil (or olive oil)
˝ pak choi or ˝ green / white cabbage
1 carrot
1 onion
100g winter spinach leaves or kale
˝ cauliflower
˝ kohlrabi

1 tablespoon sweet chilli sauce
1 tablespoon peanut butter
1 tablespoon soy sauce or tamari
A little extra water, if the peanut butter is thick

Prepare The Ingredients
  1. Peel the onion and chop it in half. Slice finely.
  2. Scrub the carrot and grate it.
  3. Wash the pak choi leaves and shred the leaves. Finely chop the chunkier stems.
    Wash the spinach / kale and shred.
    Break off the cauliflower florets and cut them into bite-sized pieces.
    Peel the kohlrabi and cut into thin sticks.
    Mix together the sauce ingredients.

  4. Ready to cook!

    Heat the sesame (olive) oil in the wok.
    Cook the onion, pak choi stems, cauliflower and kohlrabi sticks. Cover the wok and cook for 2-3 minutes, until the kohlrabi is softening.
    Add the pak choi leaves, the spinach / kale and the carrot. Stir regularly. Cover and cook for a further 3 minutes.
    When the kohlrabi and cauliflower are cooked (these are the slowest), mix in the sauce. Cook for another 2 minutes, until all vegetables are tender.
    Serve immediately with noodles or rice.

Veg Box Recipes

Greek Style Kohlrabi

Serves 4 as a starter or snack

2 small/medium Kohlrabi
2 pears
100 g of Feta cheese
100g salad leaves
50g dates
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil

  • Peel the kohlrabi and chop into dice, about 1cm big.
    Put the kohlrabi on a baking tray and drizzle with the olive oil.
    Bake at 180 C for 20 minutes, or until softened.
    Slice the pears in half and cut away the cores. Cut the pears into slices.
    Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.
    Crumble the Feta on top of this.
    Make the dressing: Chop the dates and mix with the balsamic vinegar and honey.
    Drizzle over the salad.
  • Veg Box Recipes

    Scalloped Kohlrabi recipe

    serves 6

    175 g (6 oz) onion, skinned and thinly sliced
    3 Tbsp (40 g) butter
    2 lb (900 g) kohlrabi
    7 fl oz (200 ml) milk
    salt and freshly ground pepper
    chopped fresh parsley to garnish


    1. Soften the onion in 25 g (1 oz) butter in a covered pan.
    2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
    3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.
    4. Garnish with chopped parsley for serving.