Kohlrabi has been a staple of German cuisine for hundreds of years. It was bred as a hardier version of cruciferous vegetables to grow in harsh conditions. In Germany it is a basic staple that everyone knows and can afford. You can find kohlrabi in almost every German garden. Even though I am not usually into trends and food fads, who knows, kohlrabi could be the next kale!
Kohlrabi tastes similar to a broccoli stem, but with the flavor of cabbage—almost like radish crossed with jicama. It has a crisp and crunchy texture when eaten raw. According to the internet, kohlrabi has amazing health claims and is low in calories. It is full of nutrients and minerals like copper, potassium, manganese, iron and calcium, and other vitamins. Kohlrabi promotes digestive health and helps with weight management. Do not mistake kohlrabi for a rutabaga or a turnip. It’s almost impossible to find in California grocery stores.
Kohlrabi is one of the most versatile vegetables around. My husband likes kohlrabi raw, thinly sliced. You can easily add it to any salad or soup. The leaves can be steamed like most greens, although I have not tried that. I was super excited when I found out that “Route 1,” a local organic farm, was selling kohlrabi at the Westside farmer’s market (on Saturday morning) here in Santa Cruz. I bought several bunches last week and two more this week.
My favorite recipe for kohlrabi is the one I made with my mother when would visit her in Germany. Basically, it’s meatballs cooked with kohlrabi in a white sauce. Here’s the link to one of my earliest posts:
I found a vegetarian recipe using kohlrabi on a German website that I liked. The kohlrabi is hollowed out and stuffed with a mixture of spinach and feta cheese. The kohlrabi stays firm and crunchy and compliments the soft stuffing. The sauce is made from the hollowed out kohlrabi meat mixed with the cooking water and some cream. This dish makes an impressive lunch or dinner. I ate it for lunch for a week since I had to work on the recipe and enjoyed it while losing a couple of pounds.
I am on my way to Germany to visit friends and family for two weeks. I hope you all have a wonderful Easter holiday. Here are some previous posts where I celebrated Easter in Germany and some ideas for you to make something special for your loved ones.
These elegant crepes filled with salmon and fennel make a great brunch or dinner. Add a salad and you have a great meal.
Here is a recipe for a nutty lemony cake using whole lemons.
Kohlrabi comes in different colors (purple and white), but once peeled, it all have a creamy white interior. When preparing kohlrabi, you should always peel off the tough outermost layer with a sharp knife. Kohlrabi is a treasure of the vegetable kingdom. A cup of raw kohlrabi has just 36 calories. I would think that goat cheese is a good substitute for feta cheese.
There is nothing fancy about this peasant version of an apple or cherry cake, but you will enjoy every bite of it and not feel guilty. The apples are not thoroughly baked and the cake tastes like pound cake, although I am trying to make it more moist by playing with the recipe. You can enjoy it for breakfast or any time of the day. It is perfect for beginning bakers. If you don’t want to use apples, use cherries. Pitted Morello cherries in a jar can be substituted for apples. I tried frozen cherries but I didn't like them as much as the Morello cherries from Trader Joe's.
This apple or cherry cake is not overly sweet with only ½ cup of sugar but is full of fruit and flavor. I have baked this cake many times and have never gotten tired of it. The recipe is from an old Dr. Oetker cookbook that I brought with me when I came to this country in the seventies. The Dr.Oetker brand is a 100-year-old family-owned business where you can find products like vanilla sugar, puddings or baking powder here in the United States.
My very first cookbooks were three Dr. Oetker cookbooks. For my 16th birthday, my girlfriend Gabrielle, my mom and I made a cold buffet from the title picture of one of the books. I had promised my dad some leftovers, but there was nothing left at the end of the party. To this day, I wish I had put some food away for my sweet, hard-working dad, who will always be the love of my life. He was a gentle and loving man who was born into a horrible time in German history. He loved visiting me here in California and would have stayed longer if my mother hadn’t been homesick for her village.
If you want a richer and pie like German apple cake try my Apple Strudel Cake
If you measure the flour with a cup, make sure you add the flour by the spoonful and level it off with a knife. This will give you a more accurate measurement than scooping it out with the measuring cup, which compacts the flour. But you don’t need to do this with sugar.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.