Simple Sautéed Kohlrabi Recipe (Low Carb Alternative)

This Easy Sautéed Kohlrabi recipe is a great low-carb alternative to potatoes and the perfect quick side dish for busy weeknight meals. It is a simple recipe our whole family loves!

We love to eat kohlrabi raw with salt, but this fall we found ourselves with THOUSANDS of kohlrabi ready after the farmers’ market season was over, so we got creative in the kitchen. Running with the idea that they are low-carb and similar to potatoes, this sautéed kohlrabi recipe is a hit at any meal! It’s easy to throw as a side to almost any meal that potatoes make a good fit or shredded can be a nice rice alternative. 

What is kohlrabi?

Kohlrabi is a very unique looking vegetable! It is a member of the cabbage family and a cross between a turnip and a cabbage. The word “kohlrabi” in German literally translates to “cabbage turnip”. It grows above the ground like a cabbage and has green leaves that shoot up from the bulb and a root that grows into the ground. Kohlrabi sort of resembles a root vegetable and can be used like a potato would in cooking. It can be described as tasting like broccoli stems or cabbage. 

The difference between kohlrabi and potatoes 

Kohlrabi is more like kale or cabbage in terms of the nutrition profile compared to a potato. It is low-carb, full of fiber, and low on the glycemic index. Kohlrabi is a great source of vitamin C, folate, calcium, and magnesium. It is a great way to substitute a vegetable that is lower in carbs and a healthy addition to your plate! 

How to cut a kohlrabi

Cutting a kohlrabi can look a little confusing at first, but it is a lot easier than it looks! It will need to be peeled and then you can eat the inside portion of the kohlrabi bulbs. We made a full tutorial for you on how to easily cut a kohlrabi with the link below! 

Ingredients to make Sautéed Kohlrabi

Kohlrabi bulb- shredded, cubed, or diced. Whichever you prefer as long as they are bite-sized pieces. 

Cooking oil – We prefer butter or lard, but you can also use olive oil or whatever you have on hand. 

Onion- One diced medium onion, white or yellow. 

Garlic- One or two cloves garlic, minced

Optional: Kohlrabi greens- The greens on the kohlrabi are also edible! You can add them to a salad or add them into the skillet and sauté the kohlrabi leaves with the diced bulb. 

Instructions to make Sautéed Kohlrabi 

First, heat a large skillet over medium heat and then melt butter, lard, or cooking oil of choice. 

Next, add in the onions and saute until translucent, then add the garlic and cook until fragrant (about 1-2 minutes)

Finally, Add in the diced kohlrabi and cook until it is tender. 

Season with salt and pepper to taste and then serve. 

How to store leftover Sautéed Kohlrabi

To store leftover kohlrabi, add it to an airtight container and store it in the fridge for 3-4 days. To reheat, you can pop it in the microwave or add it back to a skillet for a couple minutes.