Kohlrabi is an alien looking little plant with a leafy, celery like top and bulbous, turnip like bottom. It’s actually part of the cabbage family and, like cabbage, can be eaten raw or cooked. Some FDC favorites for kohlrabi are the ever delicious kohlrabi fries, Asian Cole Slaw, and Japanese root vegetable stew.
However, I’ve recently learned that anything can become a hash brown, mash, or pizza crust. This recipe for Kohlrabi Cakes (read ‘hash browns’) sounds particularly delicious and I can’t wait to give them a go.
Kohlrabi Cake Ingredients
2 medium size kohlrabi bulbs, reserve leaves to make chips
2 garlic cloves
1/3 – 1/2 cup breadcrumbs
2 tbsp chopped parsley
1 tbsp chopped chives
salt, pepper to taste
crushed red pepper flakes (optional)
3 – 4 tbsp oil
4 – 5 slices cheese (optional)
Dipping/Topping Sauce Ingredients
1/2 cup plain greek yogurt
2 tbsp chopped fresh dill or 2 tsp dried
Juice of 1/2 lemon
1 garlic clove, minced
salt and pepper to taste
Mix sauce ingredients and chill while making the kohlrabi cakes. Peel and shred kohlrabi. Wrap in towel and hold over bowl or sink, squeeze moisture out. You can sweat the kohlrabi first if you’d like by putting it into a colander, salting it, and letting it sit for a few minutes before squeezing it in the towel.
After you’ve squeezed the kohlrabi, add remaining ingredients to kohlrabi in a bowl, minus the towel, and combine well. If you need to add some more breadcrumbs to hold it together, do so now. Heat oil in a large skillet. Meanwhile, form cakes into patties. This mixture should make 4 – 5 cakes (or more) depending on how large (or small) you want them. Fry cakes in oil 4 – 5 minutes per side until crispy and cooked through. If using the cheese, place on top of cake while still in pan on second side and allow to melt. Remove from pan and serve with a dollop of yogurt sauce. Enjoy immediately!
Recipe from kindred CSA member, Groundswell Cooking.