We got a gigantic kohlrabi in our CSA. Likely the size of a baby’s head. It almost tastes like a broccoli stem stripped of its bark. Or a sweeter turnip or radish. It’s delicious, raw or sauteed! I first discovered this incredible vegetable in Ecuador, and was pleasantly surprised to find it in the barn during my veg pick-up. Last week my friends Jessica and Nora braised it in olive oil and butter with onions. This time I’m going for a vinegar-apple braise. Have you ever had braised cabbage? It’s delicious. Sweet and tangy and bright red. This is my kohlrabi imitation.

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Served with a Lentil-Shitake Burger (recipe coming soon) and mixed greens.
Served with a Lentil-Shitake Burger (recipe coming soon) and mixed greens.
Treat yourself to a nice beer with this meal!
Treat yourself to a nice beer with this meal!

 

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Braised Kohlrabi

Ingredients

Scale
  • 1 HUGE kohrabi, or 34 cups sliced into manageable pieces
  • 1 red onion, chopped
  • a heaping 1/3 cup apple sauce
  • 1/3 cup raisins
  • 1 1/2 tablespoons olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon agave nectar
  • 1/4 teaspoon ground cumin
  • 1/3 cup water
  • salt & pepper, to taste

Instructions

  1. Heat the olive oil in a saucepan and saute the onions until translucent. Add the cabbage and continue to saute for 5 minutes. Add spices, liquids, and raisins. Cover with a lid and simmer for about 30 minutes. Stir on occasion.

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