Wondering what to do with kohlrabi? I have a traditional Czech recipe for braised kohlrabi made in the style of sweet and sour cabbage, which is served with pork roast in the Czech Republic, Germany, and other European countries. Curious? I promise you'll be thrilled with the result!
➜ About this recipe
Braised kohlrabi, as in this recipe, makes a delicious vegetable side dish for meaty meals, such as pork or roasted duck. The base consists of peeled kohlrabi, finely shredded, fried with onions, and seasoned with salt, vinegar, and sugar. For a perfect creamy texture, the dish is thickened with a little flour and cooked until tender.
If you are a lover of sweet and sour cabbage from Czech or German cuisine, definitely give this recipe for braised kohlrabi a try. It offers a similar texture but a milder flavor!
➜ Ingredients you need
To make homemade sweet and sour kohlrabi, you will need:
- Kohlrabi; raw and freshly picked, for example, from the farmers' market. I used pale green kohlrabi in the recipe, but purple kohlrabi will work just as well.
- Yellow onions
- Frying oil; I recommend canola or sunflower oil because they have a neutral taste
- All-purpose flour; to thicken the kohlrabi
- Granulated sugar; to give the dish a mild taste
- Vinegar; I used 5% apple cider vinegar
- Salt
- Water; lukewarm
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
➜ How to prepare kohlrabi
Start by washing the vegetable to get rid of any dirt. Break off the leafy stems immediately near the round bulb. Use a knife to cut off the top where the roots grow. This is often quite stiff, especially on older kohlrabi. Grab a vegetable peeler and remove the skin from the whole bulb.
⇢ Learn how to cut kohlrabi
Now, your kohlrabi is ready for cooking adventures!
➜ Cooking kohlrabi
STEP 1: To make this recipe, start by finely shredding the prepared kohlrabi. A hand grater and a side with small holes will work best.
STEP 2: Peel and chop the onions finely.
STEP 3: Heat the oil in a skillet over medium-high heat. Sauté the onion in the oil until golden brown, stirring constantly.
STEP 4: Reduce the heat to medium and add the flour. Continue to cook for about half a minute. Be careful that the flour doesn't burn. Remove the pan from the heat and whisk in a cup of lukewarm water. Return to the stove.
STEP 5: Add the shredded kohlrabi. Mix well. Season with vinegar, salt, and sugar.
STEP 6: Stir, and when the kohlrabi begins to cook, lower the heat even further. Simmer gently, uncovered, for 15 minutes, during which time the kohlrabi will soften. Sample the meal and, if necessary, season to taste.
Finished, the kohlrabi is ready to serve!
➜ Serving
Serve the braised kohlrabi warm as a vegetable side dish directly on the plate as part of the main course.
It goes well with stewed and roasted meats, served with bread dumplings or boiled potatoes.
➜ Some fun facts
- The recipe comes from the Czech Republic, where it is called "kedlubnové zelí." The Czech word "kedlubna" means "kohlrabi" in English.
- Braised kohlrabi thickened with onion roux will be beautifully velvety; no puddles of liquid will form on the plate when served!
- Europeans love sweet and sour cabbage, and braised kohlrabi is an interesting twist on this dish. But this kohlrabi recipe doesn't use caraway seeds, so it's a good choice for people who are not big fans of this typical Czech spice.
More tasty side dishes:
Tried this recipe?
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Braised Kohlrabi (Czech Kedlubnové zelí)
Tap or hover to scale
Ingredients
- 2 large kohlrabies
- 1 large onion
- 1 Tablespoon canola (or sunflower oil)
- 1 Tablespoon granulated sugar
- 1 Tablespoon all-purpose flour
- 2 Tablespoons apple cider vinegar 5% acidity
- 1 teaspoon salt
- 1 cup water lukewarm
Instructions
- Clean and peel 2 large kohlrabies. Shred them on a hand box grater on the side with small holes.
- Peel and chop 1 large onion finely.
- Heat 1 Tablespoon canola in a skillet over medium-high heat. Sauté the onion in the oil until golden brown, stirring constantly.
- Reduce the heat to medium and add 1 Tablespoon all-purpose flour. Continue to cook for about half a minute. Be careful that the flour doesn't burn. Remove the pan from the heat and whisk in 1 cup water (lukewarm). Return to the heat source.
- Add shredded kohlrabi. Mix well. Season with 2 Tablespoons apple cider vinegar, 1 teaspoon salt, and 1 Tablespoon granulated sugar.
- Stir, and when the kohlrabi begins to cook, lower the heat even further. Simmer uncovered gently for 15 minutes, during which time the kohlrabi will soften. If necessary, season to taste.
Notes
- The basic recipe makes 4 portions as side dish.
- Serve the braised kohlrabi warm as a vegetable side dish, placing it directly on the plate as part of the main course.
- The recipe comes from the Czech Republic, where it is called "Kedlubnové zelí." The Czech word "Kedlubna" means "kohlrabi" in English.
- Braised kohlrabi thickened with onion roux will be beautifully velvety; no puddles of liquid will form on the plate when served!
K. Payne says
This was my first experience with kohlabi. I purchased it three weeks ago, mainly for the stems and greens. This morning I decided to do something with the root. This recipe is extremly easy and the dish is tasty! I look forward to making it again but with very FRESH kohlabi.
Anicka Cooklikeczechs.com says
Thank you for your comment. I am very glad you enjoyed the dish! Awesome, let me know how the cooking turns out 🙂
Derek Cridland says
Hi Petra,
I will be trying your recipe within the next few days and would like to know if the braised kohlrabi can be frozen, after cooling of course.
Derek.
Petra Kupská says
Hi Derek, thanks for your question! Yes, braised kohlrabi (zelí) freezes nicely. Just pop it in an airtight container when it is completely chilled; it should stay good in the freezer for at least three months. Good luck with the recipe!