German Kohlrabi – Kohlrabigemüse Recipe

Kohlrabi is THE German vegetable, so German that its original name was even kept in English. Here in Germany, we can buy kohlrabi anytime and anywhere, in all kinds of sizes, with or without the leaves, and sometimes even in purple. And it's super cheap; one kohlrabi costs under 1 Euro, and when it's on offer you can even get it for 30-40 cents.

This creamy Kohlrabigemüse is made with kohlrabi pieces cooked in a simple, creamy white sauce. It is an easy vegetable side dish that goes particularly well with hearty German meat dishes, Brats on the Stove, Pork Meatballs, or boiled potatoes.

I cook a lot with kohlrabi, not only this creamy Kohlrabigemüse with white sauce, but also Kohlrabi Soup and Stuffed Kohlrabi. And even more often, we eat it raw, cut into slices, with a dip or simply as it is.

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How to Peel and Cut Kohlrabi

Kohlrabi is a member of the cabbage family. It has a crisp, slightly sweet flavor and can be eaten both raw and cooked. In Germany, it is a very common everyday vegetable.

Kohlrabi is easy to prepare; all you need to do is cut the woody ends and peel it. You can eat the leaves, but for this recipe, you only need the bulb. You can keep the leaves if they look nice (they don't always do) and add them to a vegetable soup, for instance.

Cut off the leaves and stem ends; one of them is rather woody, the other one softer. Use a vegetable peeler or a small sharp knife to remove the outer skin. Peel generously, especially around the woodier stem end.

Cut the peeled kohlrabi into thick slices. For this recipe, cut the slices into thick strips. The pieces should be roughly the same size so that they cook evenly.

If you enjoy cooking with less common vegetables, you might also like my Black Salsify.

Recipe ingredients

Kohlrabi: The amount you need depends on the size of the bulbs. I used one very large kohlrabi, but you may need two or three smaller ones to get about 21 oz (600 g) after peeling. Choose firm kohlrabi without soft or moldy spots or cracks. The leaves should look fresh if they are still attached.

Vegetable broth: The broth is used both to cook the kohlrabi and to make the sauce, so don't forget to reserve it when you drain the cooked veggies.

Butter and flour to make the roux. This is a simple white sauce similar to the one I use for my Cauliflower in White Sauce.

Heavy cream: It makes the sauce rich and creamy. You can also use cream cheese instead; it works really well. I've used it many times when I didn't have cream in the fridge - there's almost always cream cheese in mine. Try the creamy Rahmwirsing (German Savoy Cabbage), too.

Season with lemon juice, freshly grated nutmeg, salt and pepper.

See the recipe card for full information on ingredients and quantities.

How to make German kohlrabi?

Step #1: Peel the kohlrabi and cut it into thick slices, then into thick strips.

Step #2: Place it in a pot, pour the vegetable broth over it, and bring to a boil. Cook for 10-12 minutes, until tender but still slightly firm. Drain, reserving the cooking broth.

Step #3: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.

Step #4: Gradually add 2 cups (500 ml) of the reserved cooking broth, whisking constantly to prevent lumps. Bring to a gentle boil and cook for about 5 minutes, whisking occasionally, until the sauce thickens.

Step #5: Stir in the heavy cream and cook for another 3 minutes.

Step #6: Add the cooked kohlrabi and season with lemon juice, nutmeg, salt, and black pepper. Stir in the parsley and serve warm.

Storage

Store leftover German kohlrabi in an airtight container in the refrigerator for up to 3 days.

Reheat the kohlrabi gently in a saucepan over low to medium heat, stirring occasionally. The sauce will usually thicken in the refrigerator, so add a splash of vegetable broth or water while reheating to loosen it. Heat until the kohlrabi and sauce are hot throughout, but don't boil the sauce vigorously.

How to serve Kohlrabi?

This creamy kohlrabi recipe is traditionally served as a vegetable side dish alongside meat like Spicy Pork Roast, meatballs, or sausages. However, if you want to keep it simple or vegetarian, you can just serve it with potatoes. Or even pasta or rice and a salad.

Recipe