How to Make Easy Grilled Kohlrabi

Grilled kohlrabi is tasty and easy to make. It's the perfect side dish for all summer occasions!

Like other vegetables, kohlrabi comes into its own when thrown on the grill. This cousin to cabbage may look a bit odd, but it’s incredibly tasty and a good source of fiber and vitamin C. While there are plenty of different ways to cook kohlrabi, our latest method of choice is grilling.

What Is Kohlrabi?

You may have seen kohlrabi in the supermarket, your CSA box or the stalls of your local farmers market. It’s typically green, but some varieties are purple. A member of the brassica family and relative of more familiar foods like cabbage, broccoli and Brussels sprouts, kohlrabi is a bulbous vegetable that’s also known as a German turnip. Just like its cousins, you can eat it raw or cooked.

In terms of taste, kohlrabi tends to fall somewhere between cabbage and broccoli. It’s mild and crisp, with a touch of sweetness and pepper. You can eat the kohlrabi stem as well as the leaves, which are particularly good in salads.

Get our recipe for Kohlrabi, Cucumber and Tomato Salad.

How to Make Grilled Kohlrabi

Ingredients

  • 4 kohlrabi bulbs, leaves removed, and chopped into 1/2-in. wedges
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Instructions

Step 1: Season generously

Fire up your grill to medium-high heat. In a large bowl, toss the kohlrabi with olive oil, salt and pepper.

Pro Tip: Consider marinating the kohlrabi with lemon juice or tangy balsamic vinegar and seasonings of your choice before tossing it on the grill. Here’s how to make a good marinade from scratch.

Step 2: Create a foil packet

Wrap your seasoned kohlrabi in aluminum foil and form a tight seal. Grill for approximately 10 minutes or until the kohlrabi becomes tender. (Poke a toothpick through the foil to test.) Then simply plate, serve and enjoy your grilled kohlrabi!

For more ideas, check out our tips for foil packet cooking.

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Camille Berry
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.