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