Kohlrabi is an underrated vegetable that deserves more attention in home kitchens. Similar in taste to broccoli stems or cabbage hearts, both the bulb and leaves of kohlrabi are edible and delicious when cooked properly. In this article, I will instruct you how to cook both the bulb and leaves of kohlrabi perfectly at home.

1. How To Cook Kohlrabi Bulb


  • 1 1/2 lbs kohlrabi bulb
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper


First, peel off the tough outer layer with a vegetable peeler or paring knife before cutting. Trim off and discard the stems and leaves (or reserve leaves for another use). Cut the kohlrabi bulb into 1-1 1/2 inch cubes. Pat dry with paper towels.

Preheat oven to 425°F.

In a large bowl, toss kohlrabi cubes with olive oil until evenly coated. Add garlic and toss again.

Spread kohlrabi cubes in a single layer on a rimmed baking sheet. Roast 25 minutes, stirring halfway.

Remove baking sheet from oven. Sprinkle kohlrabi evenly with Parmesan cheese, salt, and pepper. Toss to coat.

Return pan to oven and roast kohlrabi 10 minutes more, until fork-tender and cheese is lightly browned.

Serve roasted kohlrabi bulb immediately, while crispy on the outside and tender inside.

2. How To Cook Kohlrabi Leaves

Rather than discarding kohlrabi leaves, try sautéing them!. Choose kohlrabi bulbs with fresh, green unwilted leaves still attached. Wash leaves thoroughly since dirt often hides in crinkles. Strip leaves by cutting a slit alongside the stem. Stack leaves and roll up lengthwise. Thinly slice leaves crosswise into ribbons.


  • 8 cups packed chopped kohlrabi leaves (from 3-4 bulbs)
  • 4 slices bacon, diced
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1⁄4 tsp red pepper flakes (optional)
  • Salt and pepper to taste


In a large skillet over medium heat, cook bacon 6 minutes until starting to crisp. Transfer bacon with slotted spoon to paper towel-lined plate.

Add olive oil to skillet. Increase heat to medium-high. Add kohlrabi leaves and cook, stirring frequently, 3-5 minutes until leaves are wilted.

Add garlic and red pepper flakes (if using). Continue cooking 60-90 seconds, stirring constantly, until garlic is fragrant.

Remove pan from heat. Season kohlrabi leaves with salt and pepper to taste.

Crumble cooked bacon and add to the skillet. Toss everything together.

Serve sautéed kohlrabi leaves immediately as a flavorful accompaniment to any meal!

Now, you know how to cook both the bulb and leaves of kohlrabi perfectly at home. Roasted or sautéed, kohlrabi’s sweet nuttiness shines when expertly cooked.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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