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Cayenne and Paprika Kohlrabi

Cayenne and Paprika Kohlrabi makes a nice appetizer or side dish.

This week, at our Grant Farms CSA drop point, it saddened me to see a table full of abandoned kohlrabi. As you can see in the picture below, I think the kohlrabi were feeling somewhat dejected as well!

Kohlrabi is new to me and earlier this year I had to hit Google to find out 1) what it was and 2) how to prepare it. Since making friends with this stout little member of cabbage family, I have taken to eating and enjoying it most in the raw. Imagine the delicate taste of broccoli stems and the crunch of the crispest apple you have ever sunk your teeth into. That's kohlrabi. A rather fascinating little cruciferous veggie that retains much of its crispness no matter how long it's cooked!

Rescued kohlrabi.

So back to the produce pick up. The woman helping me bag up my veggies gave me the go ahead to take all the kohlrabi I wanted. And so I did. Well, here it is Thursday night and I have successfully used up the little guys and secretly hope there are more orphans next week! Tuesday I cubed some and tossed it in with our Bison Stew. Wednesday I made this Cayenne and Paprika Kohlrabi for an afternoon snack. And, tonight ... well, that post is coming soon.


Cayenne and Paprika Kohlrabi

Serves: 2
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Common Allergens: None


With a sharp knife, very carefully cut away the skin of and slice in 1/8-1/4" slices (see notes):

2 medium KOHLRABI

In a large frying pan over medium heat, add:

2-3 tablespoons extra virgin OLIVE OIL (more as needed)

Arrange kohlrabi in a single layer in frying pan. Season to taste with:


Saute until golden brown and flip. About 5 minutes each side.


The skin of a kohlrabi and the flesh just beneath the skin can be quite fibrous. I slice off the skin and a little more.

Reader Comments (5)

Ha! I LOVE this post, what a fun way to take a look at veggies! My kiddos loved this video and your cartooned Kohlrabi picture...so much so, you have us wanting to try it too. And you are not alone, I had no idea what it was either!


I always feel so sorry for the abandoned and unloved veggies at our farmers' market. I take home all the tomatillos, chard and kale that the locals reject. What will I do when they finally 'discover' the potential of these veggies? I've adopted kohlrabi and made a green apple and kohlrabi slaw. These look like more delicious ways to use this farmers' market orphan.

October 1, 2010 | Unregistered CommenterCeliacs in the House

LOL, Lex! This is one of those veggies that I often slide right by! Now I feel bad for neglecting those little guys! I will have to give your ways of using them up a go! We would not want to make them feel left out!! What a fun post!!!

In Polish it's well known and called "kalarepa". It's one of our early-spring vegetables. Reminds me my childhood... :)

June 13, 2012 | Unregistered Commenterkashin

I ate this growing up when we lived in Germany. My grandmother always made creamed kohlrabi. It is a white sauce with the kohlrabi cooked and cut in pieces added. Always loved it.

December 26, 2013 | Unregistered CommenterMaria

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