Brassica oleracea | su hào (Vietnamese) | Ol Kopi (Bangladesh) | Kohl (Cabbage) Rhabi (Turnip) (German) | Kouloumpra (Cyprus)


Kholrabi tastes similar to a broccoli stem or cabbage heart, but is milder and sweeter, especially when harvested young like the cutie pictured above.

Its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).


Store in a refrigerated humidity-controlled environment, like the vegetable drawer in your fridge.

In the Kitchen

Slice thinly and add to salads and slaw, or cook it as you would, well, a broccoli stem!! Sautee, soup, fritter, steam, or try roasting as a lighter substitute for potatoes. Toss with thyme, hazelnuts, ACV and a bit of maple syrup for some warm wintry smells and feels.
The leaves are also edible, delicious wilted in butter or coconut oil, garlic, and sprinkled with sesame seeds, salt and pepper.


Lillet and Brown-Butter Glazed Radishes with Kohlrabi

Kohlrabi Slaw

Kohlrabi Chips

Sauteed Kohlrabi with Onions and Cream

Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

Asian Noodle Soup with Winter Vegetables and Tofu

Mizuna Salad with Kohlrabi and Pomegranate Seeds

Kohlrabi, Apple, and Mint Slaw

Roasted Kohlrabi with Buttered Hazelnuts

Declan McGillComment