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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Using and preserving kohlrabi

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Vegetables and Herbs

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Using and preserving kohlrabi

Suzanne Driessen

Another name for Kohlrabi is “turnip cabbage”. The flavor is similar to a turnip. Kohlrabi can be cut into strips and eaten raw, tossed into salads, stir-fried, or steamed and served with a cheese sauce. It’s also used in soups, added to coleslaw or potato dishes.


For short term use, remove the leaves and store in a perforated plastic bag in the refrigerator crisper for approximately a week.


To freeze kohlrabi, blanch slices or 1/2–inch cubes for 1 minute, cool, drain and freeze.

After blanching, spread on trays for quick-freezing and package in freezer bags or containers to add to soups or hot dishes.

Canning not recommended

Canning kohlrabi is not recommended because it develops a strong flavor and usually discolors when canned.

Source: Home Food Preservation Newsletter. July 2012. University of Minnesota Extension.

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