Kohlrabi in Polish is kalarepa – it belongs to the cabbage family – the Brassicas – and has been cultivated from Brassica oleracea – the wild cabbage.
It is a swollen stem and spherical and its taste and texture is similar to cabbage heart and it can be eaten both raw & cooked.
My auntie in Wembley used to grow kohlrabi in the garden & on their allotment but until recently I never saw it for sale in England whereas in Poland it is a common vegetable, it matures quickly, withstands the frost and can be stored for some time.
This kohlrabi I bought from the outdoor market in Leeds.
For all the salads below the raw kohlrabi has been peeled and then grated on a medium grater.
Here I have just used 1 kohlrabi per salad.
Simple Kohlrabi Salad
Served here in a Royal Doulton – Carnation dish – 1982 – 1998.
2 – 3 tablespoons of soured cream
Juice of half a lemon.
Mix the soured cream with the lemon juice.
Mix the grated kohlrabi with the dressing.
Kohlrabi Salad with Apple
1 Red or Pink eating apple
2 -3 tablespoons of full fat Greek yoghurt
1-2 tablespoons of apple juice
Grated kohlrabi is mixed with a chopped eating apple – use an apple with a red or pink skin for the lovely colour – here I used a Pink Lady which has a super taste.
Mix the natural Greek style full fat yoghurt and apple juice for the dressing.
Served here in J & G Meakin – Topic by Alan Rogers, 1967.
Kohlrabi Salad with Apple & Raisins
This is made as the salad above with addition of around 40g of raisins
Kohlrabi & Carrot Salad
2-3 tablespoons of soured cream
juice of half a lemon
Grate the carrot & the kohlrabi using a medium grater
Mix the soured cream with the lemon juice
Mix everything together.
Served here in a Royal Doulton – Carnation dish – 1982 – 1998
The green part of spring onions or chives can be added to the carrots & apples
Cooked kohlrabi in salads
You can steam the kohlrabi – steam several whole ones and peel them once they are cooked and cooled.
Use the steamed kohlrabi in place of steamed Celeriac in salads.