Kohlrabi Vegetables Recipe

is a chef, food photographer, cookbook author and blogger.
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I would like to introduce you to my kohlrabi vegetables recipe here. You can quickly and easily bring a fine fresh cabbage vegetable onto your plate. 

Do you know the experience of peeling a kohlrabi fresh from the field, cutting it into pieces and eating it raw? The cabbage is always a bit sweet and juicy. That’s what I like about it!

The German turnip grows above ground. This means there is no need to wash it. You can even use the large leaves on the stems like a salad or vegetable.

Will you follow me to my cooking cabinet? Then I’ll show you the professional preparation step by step with a cooking video. Have fun and enjoy cooking!

1. What is the Best Way to Prepare Kohlrabi Vegetables?

For a fresh rutabaga vegetable, I recommend you keep a few things in mind:

Kohlrabi leaves are too good to throw away. Just use them in your smoothie or cooked. I like to make kohlrabi crisps 🙂

Consumption tip from chef Thomas Sixt
Cut kohlrabi
Kohlrabi Cut types: splits, cubes, sticks together with kohlrabi leaves. © Thomas Sixt Food Photographer

The vegetables taste really delicious with or without topping!

Cooked turnip vegetables
Kohlrabi vegetables are called turnip vegetables in Austria
Kohlrabi ready on the plate
Kohlrabi vegetables with topping Kohlrabi leaf chips

2. Recipe Kohlrabi Vegetables

For your perfect vegetable dish, you’ll find the exact ingredients and step-by-step instructions with lots of photos here.

By the way, you can send me a cooking question directly via the comment function!

Kohlrabi Vegetables

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 103
Total Time 25 Min.
Preparation Time 10 Min.
Cook Time 15 Min.

Simple instructions for the attractive and fine preparation of kohlrabi vegetables

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Kohlrabi vegetables served recipe picture
Kohlrabi vegetables ready on the plate together with kohlrabi leaf chips


Kohlrabi vegetables

250 g kohlrabi (I use organic kohlrabi)
2 tbs Water
15-30 g butter (I like to use ghee)
1/4 tsp Salt (I use primal salt or Himalayan salt)
4-6 pinches black pepper, ground
4 pinches nutmeg
1 tsp thyme (I also use herbs de Provence)

Kohlrabi crisps

1-2 bunch kohlrabi leaves
1 tbs oliv oil
1 tsp Salt (I like to use salt flower)


Peeled kohlrabi
Peel and peel the kohlrabi

Prepare ingredients

Prepare the ingredients, peel the kohlrabi.

Cut kohlrabi
Kohlrabi cuts: split, dice, pencils together with kohlrabi leaves


Now decide on a type of cut:

vegetable cubes and sticks go very well with fish, while wedges are an all-round talent.

I like to cut the wedges into a half-moon shape because it looks better.

When cutting, please pay attention to the size:

cut the same size so that the vegetables cook evenly.

raw kohlrabi in the pot
Raw kohlrabi wedges seasoned for cooking in the pot


Put the cut rutabagas in the pot, add a little water, butter, salt, pepper, nutmeg and sugar and cook with the lid on.

In the video, I show you the vitamin-preserving preparation in a special vegetable pot with temperature measurement on the lid.

I cook the vegetables in a temperature range of 90-140°C.

Kohlrabi wedges
Kohlrabi wedges in the pot for the preparation of kohlrabi vegetables


Depending on the cut, the vegetables will be cooked al dente after 6-10 minutes.

Remove the lid, allow the liquid to boil down briefly and refine with herbs.

You can now season your vegetables again with salt, pepper, nutmeg and sugar.

Cooked turnip vegetables
Turnip vegetables ready cooked on the plate


Arrange the vegetables and serve.

Optional with kohlrabi crisps

Kohlrabi leaves
The kohlrabi leaves are removed from the stalk and cut into a size suitable for chips

Cut leaves

Trim the washed kohlrabi leaves and cut out the middle stalk. Preheat the oven to 170°C.

Oiled kohlrabi leaves
Kohlrabi leaves marinated in oil

Marinate leaves

Marinate the kohlrabi leaves in a bowl with oil.

Kohlrabi chips ready on the tray
Kohlrabi chips ready-baked on the tray

Finish crisps

Place the leaves side by side on a baking tray with baking paper and cook in the oven for approx. 8 minutes until crisp.

Then season with salt and serve with the vegetables.

Kohlrabi ready on the plate
Kohlrabi wedges cooked ready on the plate garnished with kohlrabi leaf chips


I like to put the kohlrabi crispss on the kohlrabi vegetables. Enjoy your meal!


3. Calories and Nutritional Values

4. Seasoning Variants for Kohlrabi Vegetables

You can vary the classic vegetables in many different ways and refine them individually. Here you will find my tips and ideas:

Complementary ingredientsDescription
CrispsServe fried kohlrabi leaves with the vegetables
Cream or soy creamFinish the vegetables until creamy and fine
HerbsThyme, parsley, dill, cress, sprouts
Red pepperSprinkle little on at the end
WalnutsAdd fresh or caramelised walnuts
AlmondsServe with toasted almonds
CashewAdd chopped or whole cashews
Pumpkin seedsAdd roasted pumpkin seeds to the soup
SesameSprinkle on at the end, light and dark sesame seeds look and taste great!
TurmericSeason with turmeric
CurrySeason exotically with curry, butter and sugar.
Pumpkin seed oilFinally, add a little pumpkin seed oil to the vegetables.

5. What goes with Kohlrabi Vegetables

As a classic side dish, this vegetable goes well with great fish and meat dishes or even vegetarian:

6. More Vegetables and Side Dish Recipes

Comments, Cooking Questions and Answers

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