So I made a bit of a happy mistake last week. I could have sworn we had a head of cabbage to cook up. I did a little searching and found a recipe for an unstuffed cabbage roll that sounded amazing. When I got home, I looked high and low for the cabbage, and all I could find was a big old kohlrabi. Great. Now what?
I starting thinking about the flavor of kohlrabi and cabbage and wondered if they were related, and guess what? They are! It seems that chefs have been substituting kohlrabi for cabbage for quite some time. They come from the same family!
I decided to take a gamble, shred the kohlrabi, and go ahead with the rest of the unstuffed cabbage recipe. And? It was AWESOME! A little secret: I don’t like cooked kohlrabi; I prefer to eat it raw with some hummus. But the kohlrabi in this recipe was a delight! And my husband, who won’t eat cabbage, actually loved it too! Win win!!
So Farm Foodies, here’s the farm to table recipe, featuring kohlrabi, tomatoes, onion, and garlic (a bunch of goodies from our September CSA shares!) Enjoy!