Kohlrabi might look like a vegetable from another planet, but here in Germany, it’s a familiar friend, especially come spring and summer.
This bulbous brassica (a cousin of cabbage and broccoli) is mild, crisp, and surprisingly versatile.
Its taste is like a sweet secret passed down by cabbage and apple. Imagine the crispness of an apple, but without the sugar rush, mingled with the mild earthiness of a broccoli stem. It has a gentle, juicy crunch, with a peppery hint that tickles the tongue just enough to keep things interesting.
Some folks say it’s like a less pungent radish, others say it’s cabbage’s more charming, less bitter cousin. Either way, it’s mellow, fresh, and utterly versatile—especially when raw. Cook it, and it softens into something subtly nutty and ever so slightly buttery.
Kohlrabi is a bit of a chameleon. It has the crunch of an apple and the gentle flavour of a broccoli stem. Here’s how to enjoy it:
Raw: In slaws, salads, or sliced for snacking with a dip.
Roasted: Tossed with olive oil and herbs, it gets sweet and nutty in the oven.
Mashed or pureed: A low-carb alternative to potatoes.
Stir-fried or steamed: Quick and tasty in warm dishes.
It even shines in soups, curries, and fritters.
Kohlrabi makes its grand entrance in April, peaks in May through July, and can linger through early autumn, depending on the weather. It’s a classic spring–summer staple at Wochenmärkte (weekly markets), farm shops, and even corner grocery stores.
Look for:
Firm bulbs – no soft spots or cracks.
Smooth, unblemished skin – pale green or deep purple, both are delicious.
Fresh, perky leaves – if the leaves are still attached, they should be bright and perky, not wilted.
Size-wise? Smaller bulbs (around the size of a tennis ball) tend to be more tender and sweet. The larger ones can get a bit woody, especially if left too long in the sun.
Don’t be intimidated by the spaceship shape—kohlrabi is quite simple to prep:
Trim off the stems and leaves. (Save the young leaves—they’re edible and great sautéed or tossed into soups.)
Peel the bulb. The outer layer is thick and fibrous, so a knife works better than a vegetable peeler.
Slice, dice, julienne, or grate. Raw or cooked, kohlrabi adapts to your mood.
In the fridge: Wrap unpeeled kohlrabi in a damp paper towel and store in the veggie drawer. It’ll last up to 2 weeks.
With leaves attached: Remove them before storing—the leaves draw moisture from the bulb. Store leaves separately and use within a few days.
💚 Celery – Thinly sliced for extra crunch and a subtle peppery note. It plays beautifully with apple and parsley. About 1 stalk will do.
🌿 Fresh mint or dill – Just a tablespoon or two of finely chopped herbs can lift the whole salad into springtime bliss.
🍋 Lemon zest – A touch of grated zest adds a bright, sunny kick. Try it if you’re serving the slaw with grilled dishes.
🥕 Carrot matchsticks – For more colour and gentle sweetness. Use one medium carrot, peeled and cut to match the other veggies.
🍐 Pear – Swap or combine with the apple for a more floral sweetness, especially good if you’re using hazelnuts.
🥬 Cabbage or fennel – A handful of finely shredded green cabbage or paper-thin fennel slices gives it that slaw-like body and a touch of anise.
🌰 Sunflower or pumpkin seeds – If hazelnuts aren’t on hand, these seeds add crunch and a nutty note without the nuts.
🫘 Cooked lentils – For a light protein boost. French green or black lentils (like Beluga) hold their shape and keep it elegant.
Baking ingredients For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking in Germany, along with their corresponding German translations. Types of Flour Product Substitute / Translation Self-Raising Flour Not commonly sold in Germany (occasionally at Lidl). Substitute for 1 cup self-raising flour: – 1 cup (120 g) Type 405 flour (closest to SA cake flour) – 1½ tsp baking
Soetkoekies 250g butter (room temperature) 6 x 250ml cake flour 625ml sugar Pinch of salt 15ml baking soda 20ml cream of tartar 3 eggs 250ml milk Preheat the oven to 180°C. Line a baking tray with baking paper. Rub the butter into the flour. Add the sugar, salt, baking soda, and cream of tartar. Beat the eggs and milk together. Add the wet ingredients to the dry ingredients. Roll out the dough and cut
Biltong potjie 6 Uie1 Pak Sampioenen Halwe Kg biltong (Nie te vetterig nie)1 Blik Pitmielies1 Pak, gedraai of skulp, noedels‘n Halwe Green Pepper2 Houertjies vars room‘n Redelike stuk gerasperde kaas 1 Braai uie en sampioene tot dit gaar is2 Voeg biltong by3 Voeg gaargemaakte noedels by4 Plaas green pepper en pitmielies bo-op5 Rond af met 2 houertjies room en baie gerasperde kaas6 Maak potjie toe en smoor totdat green peppers sag is en kaas lekker
You must be logged in to post a comment.