Explore German Cooking: 7 Kohlrabi Recipes for Satisfying Suppers
Kohlrabi is one of Germany’s most underrated vegetables, but once you try it, you’ll wonder why it’s not on your weekly menu already. With its mild, slightly sweet flavor and crisp texture, kohlrabi is incredibly versatile.
Whether you're roasting, stuffing, or mixing it into a creamy dish, this bulbous vegetable holds its own at the dinner table. If you're curious how to cook it, here are seven great German kohlrabi recipes you’ll love for your next evening meal.
Comforting German Kohlrabi Recipes
1. Creamed Kohlrabi (Rahmkohlrabi)
A classic in German homes, Rahmkohlrabi is a simple yet satisfying side dish. It pairs beautifully with schnitzel or grilled sausages.
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How it’s made:
Kohlrabi is peeled and sliced into thin matchsticks, then simmered in a light vegetable broth until tender. After that, cream is added, along with butter, nutmeg, salt, and pepper. The sauce thickens slightly to create a comforting, creamy texture.
Why it works:
The rich cream sauce balances the natural sweetness of the kohlrabi, making it a delicious and familiar side that even picky eaters tend to enjoy.
2. Stuffed Kohlrabi (Gefüllter Kohlrabi)
This hearty dish turns kohlrabi into the star of the plate.
How it’s made:
The kohlrabi bulbs are hollowed out and blanched. Then they’re filled with a savory mix of ground meat (usually pork or beef), onions, breadcrumbs, and herbs. After stuffing, they’re baked in a casserole dish with broth and topped with grated cheese.
Why it works:
The result is a warm, comforting meal where the tender kohlrabi shell soaks up the juicy flavor of the meat and cheese filling. It’s perfect served with boiled potatoes or crusty bread.
3. Kohlrabi Gratin (Kohlrabiauflauf)
For fans of potato gratin, this kohlrabi version offers a lighter but equally creamy alternative.
How it’s made:
Thin slices of kohlrabi are layered with cream, garlic, and shredded cheese—typically Emmental or Gruyère. The dish is baked until bubbling and golden on top.
Why it works:
The baked cheese crust adds richness, while the kohlrabi stays soft but slightly crisp inside. It’s ideal as a vegetarian main or as a decadent side dish.
4. German Kohlrabi Soup (Kohlrabisuppe)
This light but flavorful soup is perfect for cooler evenings when you want something warm without being too heavy.
How it’s made:
Diced kohlrabi is simmered with carrots, leeks, and potatoes in a clear broth. Some recipes include cream or milk for a velvety texture, while others keep it broth-based for a lighter finish.
Why it works:
The kohlrabi becomes soft and mellow, blending harmoniously with the other vegetables. Serve it with rustic rye bread for a traditional touch.
5. Kohlrabi Schnitzel (Kohlrabischnitzel)
Looking for a meatless twist on a German favorite? Try turning kohlrabi into schnitzel.
How it’s made:
Thick slices of kohlrabi are boiled until just tender, then coated in breadcrumbs and fried until golden. Serve with lemon wedges and potato salad.
Why it works:
The crispy crust and the soft interior make this dish surprisingly filling and delicious. It’s an excellent vegetarian option that doesn’t skimp on texture or flavor.
6. Braised Kohlrabi with Carrots (Geschmortes Kohlrabi mit Möhren)
This comforting side dish often appears alongside roasted meats in traditional German meals.
How it’s made:
Kohlrabi and carrots are cut into small cubes and braised with butter and vegetable stock until tender. A pinch of sugar and a sprinkle of fresh parsley at the end enhance the sweetness.
Why it works:
The combination of carrots and kohlrabi offers a colorful, subtly sweet balance, perfect for rounding out your dinner plate.
7. Kohlrabi and Potato Mash (Kohlrabi-Kartoffelstampf)
A twist on mashed potatoes that introduces a gentle sweetness and an extra dose of vegetables.
How it’s made:
Potatoes and kohlrabi are boiled together until soft and then mashed with milk, butter, and a touch of nutmeg. It’s smooth, creamy, and slightly more delicate than regular mash.
Why it works:
This mash brings out the natural buttery flavor of kohlrabi, and it pairs especially well with gravies and roasted meats. It’s also a great way to sneak in more vegetables for kids.
Tips for Cooking with Kohlrabi
If you’re new to this vegetable, here are a few quick tips to get the best results:
- Peel thoroughly: The outer skin can be tough, especially on larger bulbs. Always peel until you reach the crisp, pale interior.
- Use the leaves: Kohlrabi leaves are edible and nutrient-rich. Sauté them like spinach or blend them into pestos.
- Size matters: Smaller bulbs are usually more tender and mildly sweet. Larger ones can be a bit woody, so they’re best for soups or mashes.
Bringing Kohlrabi to Your Table
Whether you want something comforting like a gratin or adventurous like a schnitzel made from vegetables, these German recipes make kohlrabi shine. Its versatility, mild flavor, and nutritional value make it a smart addition to your dinner routine.
Next time you see kohlrabi at the market, don’t pass it by. With a little preparation, you can enjoy one of Germany’s favorite vegetables in a variety of creative and delicious ways. Whether it’s your main dish or a flavorful side, kohlrabi deserves a place at your table.
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