Kohlrabi
Brassica oleracea var. gongylodes · kohlrabi · chou-rave
Kohlrabi: what every chef needs to know
Day in, day out, There delivers: a reason Kohlrabi shows up on so many prep lists: it is a variety of common cabbage in which the leaf stem swells at the base into a bulb-like structure creating a sweet, crunchy vegetable with a mild cabbage flavour. Kohlrabi is part of the Brassicaceae group family and contains glucosinolates, which when chopped are enzymatically converted to isothiocyanates with presumed chemopreventive properties (EFSA 2017). Kohlrabi is an excellent source of vitamin C (62mg/100g raw), folate and potassium. The green and purple varieties have the same nutritional values. The fronds are edible and more nutritious than the bulb.
Kohlrabi: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Kohlrabi: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Flinterdun sliced raw koolrabi on lemon-mustard vinaigrette, gegarneerd with microgroenten and roasted hazelnuts.
diced sliced koolrabi stewed in a light cream sauce with muskaatnoet and parsley, classic German side dish at varkensgerechten.
Uitgehold and stuffed with a mengsel of minced meat, onion and thyme, gratinated with tomato sauce, popular in Duitsland and Polen.
Kohlrabi: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
coarsely grate of julienne cut; aanlengen with citroendressing prevents uitdrogen; combineer with apple and mustard for extra depth.
cut sliced of kwarten; steam briefly for a crispy beet; store the cooking liquid as basis for soups.
peel, cut in wig-stukken and sprinkle with olive oil, cumin and bell pepper powder; the high watergehalte verdampt quickly at high temperature for a geconcentreerde flavour.
Hol middelgrote koolrabi from, vul with minced meat of ricotta-mix and gratinate with tomato sauce and cheese.
Kohlrabi: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Kohlrabi: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Two seasons in Northern Europe: summer (May–August) and autumn (September–October). Winter kohlrabi available via import.
Kohlrabi: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Kohlrabi: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the karakteristieke pepper- and herbal notes of Grüner Veltliner match to at the mild koolsmaak of koolrabi, with fresh zuren for balance.
- Wachau
- Kamptal
- Kremstal
the tight minerality and citrus fruitiness of a dry Riesling neutraliseert eventuele koolachtige notes and heft the sweetness of koolrabi on.
- Mosel Kabinett trocken
- Rheingau trocken
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Kohlrabi
Does kohlrabi need to be peeled?
Yes, the skin of kohlrabi is tough and must always be removed, even when the kohlrabi is small. Use a sharp paring knife and also remove the fibrous layer directly beneath the skin.
What is the difference between green and purple kohlrabi?
Only the colour of the skin differs: the interior is white in both varieties. The purple variety contains anthocyanins in the skin. After peeling they are culinarily identical.
Can I eat kohlrabi leaves?
Yes, the young leaves are edible and more nutritious than the bulb. They taste mildly bitter like kale and are suitable for stir-frying or incorporating into soup.
At what temperature should you store Kohlrabi?
Store Kohlrabi at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Kohlrabi professionally?
The primary professional technique for Kohlrabi is Raw grate for salad at koud for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Kohlrabi contain allergens?
Kohlrabi is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
