Sautéed Kohlrabi
The purple bulbous leafy veggie found in your box is known as Kohlrabi or “cabbage turnip” and is in the cabbage family with a flavor similar to a turnip.  One-half cup of this vegetable contains 2.5 g of dietary fiber, 245 g of potassium, 25 IU of Vitamin A, 43.4 mg of Vitamin C, 11.3 mcg of folic acid, and 16.8 mg of Calcium. 


We tend to simply chop or grate the entire plant, except the root, into our salads.  Occasionally we have been known to chop and marinate in lemon juice then eat it as a snack.  You may also try sautéing it using the below recipe.

2 good sized kohlrabi – trim off root

1 medium onion

1 teaspoon of salt

1 tablespoon of fresh marjoram or basil



1 Grate the kohlrabi bulb in a food processor or by hand. Chop the leaves and stems.  If desired, sprinkle with salt and allow to sit for 30 minutes.  Squeeze water out.

2 Heat butter/olive oil in a skillet.  (Until butter is melted) Brown onions and stir in kohlrabi.  Turn heat to low, cover and simmer for 10 minutes.  Uncover and turn up the heat to medium and cook for another 2 minutes.  Add fresh herbs.