Misspelt and misunderstood, kohlrabi has long been the underdog in the vegetable world. And we’ve been missing out because this member of the cabbage family has a lovely subtle flavour – somewhere between potato and swede – and an appealing tenderness when cooked.


But it certainly won’t be winning any beauty contests. With its smallish bulb and big bushy leaves, it’s a bit like a giant green shuttlecock.


Buy the younger, smaller type if you can, as kohlrabis become woodier with age – the size of a cricket ball is ideal. Use raw in coleslaw, in Thai curries or braised with carrots as a side dish.

In season between July and November.

Kohlrabi recipes:

Kohlrabi, cabbage and apple slaw

Kohlrabi, savoy cabbage and lamb bake

Kohlrabi and sweet potato rösti with maple bacon and lime avocado

More to discover

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.